These are the best cookies if you want to avoid too many carbs, refined sugar, gluten, egg and dairy! Even if you aren’t avoiding these things, they are the best cookies. You know how after dinner you just want a little sweet? This fits the bill with absolutely no guilt and all pleasure. It’s based on ‘bliss ball’ recipe but I’ve refined and adapted it to be even more blissful. I sometimes even crumble one on my yogurt in the morning. They are a snap to make, so get going.
makes 16-20 cookies
2 cups walnuts
1/3 cup dates, diced (make sure they are soft – reconstitute them with boiling water if they are hard )
2 tbsp maple syrup
2 tbsp coconut oil, melted
1 tsp pure vanilla extract
1/2 tsp sea salt
1/4 cup dark chocolate chips (optional)
Preheat oven to 350F. Prepare baking sheet with silpat or parchment paper. Set aside.
Place walnuts in bowl of food processor and pulse 5 or 6 times until roughly chopped. Sprinkle dates over top and pulse 5 or 6 more times. Add vanilla, maple syrup, coconut oil and salt. Continue to pulse until walnuts and dates are finely minced and a nutty ‘dough’ has formed. You may have to take the top of and move the mixture around, pressing it down, then pulse a few times, then repeat until it’s evenly processed.
Using a 1 tbsp scoop, scoop balls of nut mixture onto cookie sheet. Shape into flat-topped circles. If using, place 2 chocolate chips on each cookie. (just for fun and a little hit of chocolate–so good). Cookies only need to be about an inch apart, you can fit them all on one sheet.
Place in preheated oven for 9 minutes. Remove from oven and cool. Enjoy! Store in airtight container for 1 week, or freeze for up to a month.