Date, cacao and oat cookies

There’s something so homely about having freshly baked cookies in the house and when they’re as healthy as these there is even MORE of a reason to bake them!

Ever since I was a little girl I was always in favour of making cookies and cakes from scratch as then I knew exactly what ingredients were going into them.

Main ingredients

These cookies are full of complementing textures. The dates lend the cookies a slight chewiness whilst the almonds and cacao nibs provide a crunch.

Flax egg

I am not vegan but I often like to make treats that are. A flax egg is what vegans use as an egg replacer. When flaxseed meal comes into contact with water it becomes thick and gelatinous, like the consistency of a whisked egg.

Flax egg to bind

As you can see the flaxseed meal has thicken significantly and acts as a binding agent in the ‘dough’.

All mixed

I have used cacao nibs in these cookies however they can be quite bitter if you’re not used to the taste. I would recommend using dairy & sugar free dark chocolate chips instead.

Rolled and ready for baking

You will have to squish the ‘dough’ together when rolling to ensure the cookies stay together.

Golden cookies

These cookies will keep in a sealed container in the pantry for up to four days.

Date, cacao and oat cookies

Makes 25

Ingredients:

  • 1 1/2 cups rolled oats
  • 1/2 cup almonds, roughly chopped
  • 8 fresh dates, pitted and chopped
  • 1/2 cup cacao nibs or dairy & sugar free dark chocolate chips
  • 1/4 cup shredded coconut
  • 1 tsp cinnamon
  • 2 TBSP flaxseed meal*
  • 6 TBSP water*
  • 1/4 cup almond meal
  • 2 TBSP coconut oil

Method:

  • Preheat oven to 180C/350F. Line baking sheet with baking paper.
  • Whisk flaxseed meal and water in a bowl and set aside to thicken to make a flax egg.
  • Combine rolled oats, almonds, dates, cacao nibs, coconut and cinnamon in a separate large bowl.
  • Add flax egg to large bowl and mix together.
  • Add almond meal and coconut oil, mix until well combined.
  • Roll 25 evenly sized balls and gently press down with your fingers.
  • Bake for 12-15 minutes or until golden. Cool on a wire rack.
  • Enjoy with a cup of tea or coffee!

Note: you can replace the flax egg with two free range eggs

Have you every used a flax egg when cooking before?

5 thoughts on “Date, cacao and oat cookies

  1. Pingback: Vegan chickpea patties | emma lauren

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