Ingredients:
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)
Method:
- Line your baking tray with baking paper and pre-heat the oven to 180 degrees.
- Prep your dates and blitz, grate or cut them into fine pieces.
- In a bowl, add all your dry ingredients, including your soaked and cut, grated or processed dates.
- Combine.
- Add all your wet ingredients to your dry ones and mix well until batter forms. Don`t overmix.
- 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.
- Let them cool.
- In the meantime, prepare your lemon drizzle if using by adding all your ingredients and combining into sticky mixture.
- To make your lemon drizzle, add all your ingredients and combine well.
- Drizzle your lemon-orange mixture on top of your cooled cookies and enjoy how delicious your healthy life tastes and feels.