Tuesday, July 15, 2014

Cinnamon-Date Almond Butter Cookies (grain-free, dairy-free, gluten-free)



In need of a healthy treat for road trips this summer? These date-sweetened, flourless almond butter cookies pack well and are adored by children...a treat you can feel good about giving!

I have not tried this recipe using other nut or seed butters yet. It's possible the recipe might work using roasted cashew butter or roasted sunflower seed butter. I've also only made these with eggs but since the recipe uses just one egg you might be able to replace it with a "chia egg" (1 tablespoon finely ground chia seeds whisked with 3 tablespoons of warm water).


Cinnamon-Date Almond Butter Cookies

Use 2 tablespoons of maple syrup for a crunchier cookie or 3 tablespoons for a softer cooke. I use Zinke Orchards roasted almond butter for baking. This recipe can also be used to make some amazing grain-free, dairy-free ice cream sandwiches! Just whip up a batch of my White Nectarine Ice Cream and add a few spoonfuls of it on top of a frozen cookie, then place another cookie on top. Freeze them on a cookie sheet, then serve after a few hours. Be sure to use the 3 tablespoons of maple syrup in the cookie dough so they are a little softer (best for freezing this way).

1 cup creamy roasted almond butter
1/2 cup packed pitted medjool dates
1 large organic egg
2 to 3 tablespoons pure maple syrup*
1 to 1 1/2 tablespoons cinnamon
1/4 teaspoon baking soda
1/4 teaspoon sea salt

Preheat oven to 350 degrees. Line a cookie sheet with unbleached parchment paper.

Place all ingredients into a food processor fitted with the "s" blade. Process until combined and smooth (you should have small date pieces).

Roll into balls and place onto the cookie sheet. The dough will be oily, but don't worry about it. Gently flatten each cookie with your hands. Bake for 10 to 12 minutes. Remove cookies and place onto a wire rack to cool. Enjoy! Source: www.NourishingMeals.com

Yield: about 15 cookies



More Healthy Gluten-Free Cookie Recipes:
Peanut Butter Cookies (vegan)
Vegan Flourless Chocolate Chip Cookies
Sugar-Free Sugar Cookies (grain-free, vegan)

OTHER NEWS:
Tom is giving a FREE webinar tonight! Have you heard about "completing the self" yet?

Scientists are finding that the most important thing a person can do to assure lifelong health and happiness is to be exposed to essential microbes at birth. They consider this process "completing the self."

It turns out that there is an extremely complex interaction between our cells and the microbes that will alter nutrients status, immune programming, detoxification, and so much more. Without forming a relationship with these "Good Bugs", we are incomplete.

Please join him tonight Tuesday, July 15th at 5:15pm PST for a free one hour webinar with some awe-inspiring data and practical concepts that tie it all together.

Just go to this link here http://InstantTeleseminar.com/?eventid=57283536 and enter the password: GoodBugs this Tuesday at 5:15pm PST (you can watch it anytime after the event as well).

Here's a neat video primer I found that lays the framework for understanding this complex topic:




Subscribe to this Blog via Email

6 comments:

  1. These look great! I love the idea of making these into ice cream sandwiches :)

    -Cassidy

    ReplyDelete
  2. That is definitely my kind of cookie, Ali! I love making flourless cookies with nut butter, but so far have stuck to brown sugar, coconut sugar, or honey. I can't wait to try your combo of dates and maple syrup! These would also be great to use for Cookie S'mores. We use my flourless cookies for that purpose and they're wonderful. :-) Must share this recipe on All Gluten-Free Desserts soon!

    Shirley

    ReplyDelete
  3. We are on the road quite a bit so these would be perfect, especially for my boys. I can't wait to try them!

    ReplyDelete
  4. These sound great! What would you recommend as an egg substitute in these?

    ReplyDelete
  5. These look incredibly moist and delicious. I am going to make these right now!

    ReplyDelete

.
.
Thanks for stopping by The Whole Life Nutrition Kitchen. We appreciate and value your feedback.

If you have a question about a particular recipe please leave your comment under that post. I will answer substitution questions as best as I can. Though if you alter a recipe, your feedback will help other readers who may have similar questions.

If you have a question on a particular product I use in my recipes, then please view the Links to Products We Use post for more information.

Comment moderation is in place. Your comment will be visible once we publish it.

Thanks, and as always, Happy Cooking! Ali & Tom