Prep 15 mins
Cook 10 mins
Full of good stuff so you don't have to feel guilty. From Tiny Morsels blog.
- 6 pitted dates
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1⁄4 cup walnuts
- 2⁄3 cup rolled oats, divided
- 1 tablespoon canola oil
- 1⁄4 cup unbleached cane sugar
- 1 pinch sea salt
- 1 teaspoon vanilla
- 2 tablespoons shredded coconut (unsweetened)
- 1⁄2 cup spelt flour
- 1 teaspoon baking soda
- 1⁄3 cup dark chocolate chips
- Preheat oven to 325º F. Line 2 baking sheets with parchment paper.
- Submerge dates in hot water (not quite boiling) for 10 minutes, so they can soften a bit. Stir together the ground flax seed and water, and set aside.
- Put the soaked dates and the walnuts in the bowl of a food processor, and pulse until the mixture resembles coarse sand. Add in the flax mixture, 1/3 cup of the oats, the canola oil, cane sugar, salt, and vanilla. Pulse again for about 15-20 seconds, to chop and mix everything well.
- Transfer the mixture to a mixing bowl, and stir in the coconut, flour, baking soda, and the remaining 1/3 cup of oats. When everything is well combined, stir in the chocolate chips.
- Drop by rounded teaspoonfuls onto parchment-lined baking sheet. Flatten the cookies just slightly with the back of a spoon (or your hands), because they won't spread much during baking. Bake for 8-10 minutes, or until they start to turn golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.