Irresistible Lemon Date Cookies


For the cookies:

  • 1 cup of dried dates, pitted & soaked
  • ½ cup of organic rolled oats
  • 1 cup of almond meal
  • 2 TBSP of tapioca flour
  • 1 TBSP of psyllium husk
  • Optional: 1 tsp of pure vanilla bean, ground
  • ½ tsp of ground Ceylon cinnamon, unsweetened
  • Pinch of good quality salt
  • ½ tsp of gluten-free baking powder (make your own)
  • 2 TBSP of natural almond butter
  • 1 tsp of apple cider vinegar
  • Juice of 1 lemon
  • Juice of 1 orange
  • ¼ cup of rice malt syrup
  • 2 TBSP of almond milk

 For the drizzle:

  • 2 TBSP of freshly squeezed lemon juice
  • 2 TBSP of freshly squeezed orange juice
  • 2 TBSP of almond butter
  • 2 TBSP of granulated date sugar (you can also use rice malt syrup but will make your drizzle a little runnier)


  1. Line your baking tray with baking paper and pre-heat the oven to 180 degrees.
  2. Prep your dates and blitz, grate or cut them into fine pieces.
  3. In a bowl, add all your dry ingredients, including your soaked and cut, grated or processed dates.
  4. Combine.
  5. Add all your wet ingredients to your dry ones and mix well until batter forms. Don`t overmix.
  6. Add spoonfuls of your batter onto your prepared tray and bake for about 15 minutes or until your cookies are golden brown and smell irresistible.
  7. Let them cool.
  8. In the meantime, prepare your lemon drizzle if using by adding all your ingredients and combining into sticky mixture.
  9. To make your lemon drizzle, add all your ingredients and combine well.
  10. Drizzle your lemon-orange mixture on top of your cooled cookies and enjoy how delicious your healthy life tastes and feels.


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