If you love chewy cookies then I’m about to bless you with one of my very best cookie recipes. These are the chewiest, most delicious, healthy cookies I’ve ever had. And they have zero added sugar. They are entirely fruit sweetened. The Dates and Apricots lend their sweetness and the chewy factor while the cashews add an earthy nuttiness and some good fats and protein. These are awesome for a quick pick-me-up snack for adults or children and they make a quick grab and go breakfast if you need to get out the door in a hurry. I have no doubt that this recipe will be at the top of my list for the rest of my life. Really, it’s that good! Now, go get bakin’!
Recipe Yields 22 2oz cookies
1 Cup AP Flour
1 Cup Cashews
8 Large Dates
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup or around 22 Dried Apricots
1/2 Cup Butter
1 Tablespoon Vanilla
1 Large Egg
Preheat your oven to 325°
This recipe uses my date sweetening method you can read about on the Natural Sweeteners page.
Start by adding the flour, cashews and pitted dates to your food processor bowl with the blade attachment. Process these ingredients until they are a sandy consistency. Add the baking powder and baking soda and process again until thoroughly combined.
Next, add the apricots to the food processor bowl and pulse them into the sandy mixture. The apricots should be no bigger than pea size.
Now, add butter, vanilla and egg into the food processor bowl (unconventional, right?!?) and pulse them until the dough comes together and pulls away from the sides of the bowl.
Scoop the dough onto a parchment lined baking sheet using a 2oz scoop. Flatten each cookie with a slotted spatula.
Bake the cookies for 17 minutes or until golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to cooling racks.
This is the most unconventional recipe I have ever written and it is one of the best. Go figure!
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