Prep 10 mins
Cook 8 mins
Well, here it's the third week in July and it's raining and we're experiencing unseasonably cool temps. What's a Cookgirl to do stuck inside the house all day? A: Bake cookies! This recipe is from the Delicious Living magazine and elaborated by me to give the cookies a Middle Eastern flavor. Gluten-free, egg and dairy free-easy! The barberries, cardamom and orange blossom water were all my addition.
- 1 cup walnut halves, and pieces
- 5 dates, pitted and roughly chopped (I used medjool)
- 2 tablespoons barberries (Optional-but it gives the cookies a little bit of color and an interesting contrast of flavors)
- 1 tablespoon grapeseed oil (Increased from 1 teaspoon. The mixture required more in order to form into a ball.)
- 1 teaspoon vanilla extract (reduced from 1 1/2 teaspoons)
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cardamom
- 1⁄2 teaspoon orange blossom water
- 1 pinch sea salt
- Preheat oven to 350 degrees.
- Place walnuts, dates (and barberries if using) in a small food processor and PULSE until coarsely ground.
- PULSE in oil, vanilla, cinnamon, cardamom, orange blossom water and salt. Stop the machine from time to time and scrape down the sides of the bowl to help the mixture to blend well and form into a ball properly.
- Continue to pulse until mixture begins to form a ball. <<This step took about 3-4 minutes in our food processor.
- Line a baking sheet with parchment paper.
- Scoop dough (I used a small, oiled cookie scoop), 1 tablespoon at a time, onto prepared baking sheet, forming into balls; flatten slightly.
- Bake for 6–8 minutes, until firm.
- Cool on baking sheet.
Seriously, these wee treats are a few mins start to finish. Don't recall ever seeing barberries in this area, in any form. Love that this recipe makes a small amount which is perfect for me. The dates and orange water make them special. Really great little cookies.
These are DREAM cookies to enjoy slowly one by one! A real keeper!
I substituted the optional barberries with cranberries and grape seed oil with canola oil.
For all other ingredients and procedure I followed the recipe and used a strong food processor.
In 2 minutes or less the dough formed a ball and I did not have to add more oil.
I shaped the cookies simply by hand sometimes adding a cranberry in the center and I baked them exactly 6 minutes. After cooling they were perfect!
For decoration and serving I used powdered sugar. Thanks a lot for sharing this wonderful recipe.
Made for NA/ME TAG.
Tasty little gluten free, vegan morsels. I liked these. I didn't find I had to use the increased amount of oil for which I used canola oil because I do not support the wine industry (through purchase of grapeseed oil) but that is probably because I used a coffee grinder to grind the chopped walnut pieces and did so finely, missing the part where it said coarsely chop. I used some Saudi Arabian dates that are smaller than Medjool so I used 7. Soaked and rinsed the optional dried barberries before chopping, used an alcohol free vanilla from the health food store, freshly ground cardamom, plus the rest of the ingredients. Mine made about 13 cookies. Made for AUGUST 2011 NA/ME TAG! EVERYBODY COME PLAY!