I always say, “as long as you have a cookie, you can get through anything”. This is hands down the most requested, popular, crowd-pleasing Challenge Friendly recipe out there. This cookie is so versatile and easy to make. You can also use this as a base recipe, and add other flavours like cocoa, lemon, almond extract, and pumpkin spice – really, the options are endless.
If you don’t have ground almonds, you can start by grinding whole almonds in the food processor first, then add dates, etc.
My point is…make them. You will not be disappointed. I have a batch in our fridge at any given moment. Not to mention, it’s a total hit with the kids.
Love Bonnie ?
Co-Creator, 8 Week Challenge
Soft Batch Cookies
Makes roughly 24 cookies (2 cookies per serving)
Ingredients
- 2 cups ground almonds
- 10 medjool dates, pitted (or 18 regular pitted dates)
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Method
Preheat the oven to 350̊F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an “S” blade, process the 1 cup dates and ground almonds together until a crumbly texture is formed. Add in the salt, baking soda, cinnamon, vanilla, and egg and process again until the batter is completely smooth, a little stickier than traditional cookie dough.
Spoon the batter onto a lined baking sheet, and use your hands to roll into a ball and press with a fork to flatten (tip: Wet your hands and fork with water to prevent sticking!). Bake at 350̊F for 8 minutes, or until the edges are slightly golden. Allow to cool on the pan for 10 minutes, and then transfer the cookies to a wire rack to cool completely. Store in refrigerator for a couple weeks, or freeze for roughly 3 months.
Love these cookies!