Note: These cookies are good for post-partum as they are an easy food to keep within reach, which also help with iron intake thanks to the dates – and they’re lower carb for a healthy option. They keep for up to a month in an airtight container, and make 20 cookies.
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Serving Size: 1 – 3 cookies
INGREDIENTS
Dry
• 1 cup plain flour
• 1 and a 1/2 cup rolled oats
• 1 teaspoon salt
• 2 teaspoons baking powder
Wet
• 1 teaspoon vanilla/vanilla flavour
• 1/4 cup butter
• 1/4 cup milk
• 1/4 cup sugar
• 1/4 cup honey
Filling
• chopped dates (as much as desired, chopped small like choc chips – it helps to start by deseeding the dates, then freezing them while prepping the batter, and chopping them while frozen)
INSTRUCTIONS
1. Prepare the dates as specified above (start by deseeding the dates, freeze them for later) 2. Preheat the oven to 180 degrees Celsius, and line a baking pan with baking paper or foil which you will butter 3. Mix the dry ingredients in a mixing bowl 4. Prepare the wet ingredients by placing the butter and milk into a saucepan over low heat and stirring with a wooden spoon until melted 5. Turn off the heat and add the honey and sugar into the butter and milk mixture. 6. pour the wet ingredients into the dry and mix with the wooden spoon to combine 7. Chop the frozen dates and add into the batter. If you desire a more dry cookie which will keep for longer, add an extra 1/4 cup or 1/2 cup of flour 8. Use a tablespoon to measure out the cookies, roll them into balls (if you find them sticking to your hands, coat your hands with a little butter). Place the cookies on your sheet pan and press them down to the thickness you want them to be (they will barely lift and will not spread). 9. Bake the cookies for 12 minutes for softer centres and 15 minutes for firmer cookies. Let cool on tray, wait until completely cooled before putting it into airtight jars
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Note: These cookies are good for post-partum as they are an easy food to keep within reach, which also help with iron intake thanks to the dates – and they’re lower carb for a healthy option. They keep for up to a month in an airtight container, and make 20 cookies.
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Serving Size: 1 – 3 cookies
INGREDIENTS
Dry
• 1 cup plain flour
• 1 and a 1/2 cup rolled oats
• 1 teaspoon salt
• 2 teaspoons baking powder
Wet
• 1 teaspoon vanilla/vanilla flavour
• 1/4 cup butter
• 1/4 cup milk
• 1/4 cup sugar
• 1/4 cup honey
Filling
• chopped dates (as much as desired, chopped small like choc chips – it helps to start by deseeding the dates, then freezing them while prepping the batter, and chopping them while frozen)
INSTRUCTIONS
1. Prepare the dates as specified above (start by deseeding the dates, freeze them for later)
2. Preheat the oven to 180 degrees Celsius, and line a baking pan with baking paper or foil which you will butter
3. Mix the dry ingredients in a mixing bowl
4. Prepare the wet ingredients by placing the butter and milk into a saucepan over low heat and stirring with a wooden spoon until melted
5. Turn off the heat and add the honey and sugar into the butter and milk mixture.
6. pour the wet ingredients into the dry and mix with the wooden spoon to combine
7. Chop the frozen dates and add into the batter. If you desire a more dry cookie which will keep for longer, add an extra 1/4 cup or 1/2 cup of flour
8. Use a tablespoon to measure out the cookies, roll them into balls (if you find them sticking to your hands, coat your hands with a little butter). Place the cookies on your sheet pan and press them down to the thickness you want them to be (they will barely lift and will not spread).
9. Bake the cookies for 12 minutes for softer centres and 15 minutes for firmer cookies. Let cool on tray, wait until completely cooled before putting it into airtight jars