A tote-along snack that stores well and travels well!
Ingredients
¾cupdates, dried and pitted
⅓cupalmond butter- no sugar added
½cupVanilla Greek yogurt- fat free
2Lemons- juiced, and zested
1cupoats- old fashioned, or flaked (not quick cooking)
1cupall-purpose flour
½cupslivered almonds
⅓cupflax or hemp seeds
2teaspoonsbaking powder
1teaspoonground cinnamon
¾teaspoonground cardamom
Instructions
Preheat oven to 350 degrees (or 180 Celsius)
Add dates to 1/3 cup water in a medium bowl. Microwave for 3 minutes, or until dates are softened. In a blender or food processor, add the softened dates, almond butter, yogurt, lemon zest from BOTH lemons, and the juice from ONE lemon. Blend until smooth. Set aside.
Combine the remaining ingredients in a large bowl. Incorporate the date mixture and 1/4 cup water. Stir until all ingredients are thoroughly moistened.
Using an ice cream scoop, scoop about 1/3 cup of batter and make 12 cookie batter mounds on a large parchment-lined baking sheet. Lightly flatten the cookies with a fork. Garnish the tops with slivered almonds (optional).
Bake 10-12 minutes, or until the bottoms of your cookies are slightly golden. Cool on a baking rake.
Spa Index Kitchen Notes
Oranges and Dates go well together two -- substitute the zest and juice from one large orange, if you prefer!
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