Thursday, September 16, 2010

Date Sweetened Cinnamon Cookies (Gluten Free, SCD, GAPS friendly)

I just tried a little experiment and I'm pretty happy with the results.  I do quite a bit of baking around here and like to have cookies and baked goods to throw into the kids' school lunches but I don't want to load them up on sugar, even natural sugar or honey (which is all we're using right now).  Eva likes dates and has used date butter (just equal parts butter and dates processed together) on top of her occasional breakfast oatmeal but my boys don't care for them normally.  But I just tried two experiments with dates and both worked out well and are very popular with the boys!  One is peanut butter balls rolled in flaked coconut (containing peanut butter, dates, flaked coconut, coconut flour, and coconut oil) and the other were cinnamon cookies. 

The cookies are not very sweet but are tasty.  If you're kids are used to refined sugar and flour then these may not go over so well... Here is the recipe!

1 1/2 cup dates (loose dates, nothing added)
1 cup almonds (soaked and dried)
1/2 cup flaked coconut
1/4 cup coconut flour
3 tbs soft butter or coconut oil
2 eggs
2 tsp cinnamon
1 tsp vanilla (optional)
pinch sea salt

Preheat oven to 350.   Put all ingredients into food processor and process until dates and almonds are well ground and mixture is a dough consistency.  Shape into small balls and place on parchment lined cookie sheet.  Flatten with the heel of your palm (or you could use the back of a greased spoon, etc...).  Bake 12-14 min.  Makes about 2 1/2 dozen cookies.

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