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- S'mores Cookies
-
- 2/3 cup (135g) Natural Delights Medjool Dates, pitted
- 1/2 cup (125g) almond butter
- 2 flax eggs (2 tbsp flax + 4 tbsp water)
- 1 tsp vanilla extract
- 1/3 cup (80g) almond milk
- 1/2 cup (60g) almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (90g) dark chocolate chips/chunks
- 1/2 cup (25g) mini vegan marshmallows
- Directions
- 1. Preheat oven to 350°F. 2. In a food processor, blend pitted Medjool dates, almond butter, almond milk, prepared flax egg, and vanilla. Process to a smooth paste (a few chunks are okay). 3. Transer to a bowl and stir in almond flour, salt, and baking soda. 4. Fold in marshmallows and chocolate chips. 5. Scoop onto a lined baking sheet, leaving room for them to spread. Add a few extra chocolate chips on top. 6. Bake 11-12 minutes at 350°F. 7. Cool for 10-15 minutes on the pan, then transfer to a cooling rack to cool completely. 8. Enjoy!
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Medjool Date Peanut Butter Cookies
Makes 20-24 cookies.
In a food processor blend together the nut butter and dates until dates are finely chopped using lots of pulses and scraping down the sides of the bowl.
Add the rest of the ingredients blending well.
Turn dough onto a work surface and roll into 2-3 inch balls. Can be refrigerated up to three days before baking.
To bake preheat oven to 350 degrees.
Place balls about 3 inches apart on lined cookie sheet.
Press a plus sign with a fork on top of balls to flatten.
Bake for 8-10 minutes. Do not over bake. Let cookies cool before applying chocolate.
Drizzle or dip halfway with melted chocolate, sprinkle with nuts.
Store in airtight container for up to two weeks.
