Date Almond Thumbprint Cookies
…. are divine. Wow. These sweet treats were served up at a recent yoga teacher training session and I fell in love.
This love story comes with a warning, though. It turns out that eating 3 or 4 at once is not advisable. Comprised mainly of spelt flour, almond butter, and dates, these cookies are very nutrient-dense. After one stomachache, I learned my lesson and now only have one (…or two) at a time. I find these are the perfect pick-me-up afternoon snack while I’m at work.
Aren’t they cute?!
1 cup dates
2/3 cup water
1 tsp vanilla
2 cups spelt flour
1 tsp cinnamon
1 cup almond butter
¼ cup coconut oil (melted)
¼ cup maple syrup
½ tsp Himalayan salt
Cover the dates with the water in a sauce pan and bring to a boil. Turn the heat down and allow to simmer a few minutes. Remove from heat, stir in vanilla, and allow to sit covered.
Sift spelt flour, cinnamon and Himalayan salt together in a large mixing bowl.
Melt coconut oil, add maple syrup to coconut oil, and mix into spelt flour.
Add almond butter to warm measuring cup from coconut oil, allow to sit for a few minutes, and then mix in completely.
Roll mixture into 1 inch balls and space at least 1 inch apart on a parchment covered cookie pan. Indent each cookie with your thumb. Scoop a small amount of date mixture into each cookie indentation.
Bake at 350C for 12-15 minutes and remove from oven. The cookies may still feel quite soft. No worries – they’ll harden as they cool.
The mixture will easily make ~15 servings (240 calories per serving),
BUT I recently made them again and made them a lot smaller… about 30 cookies per batch. I’d recommend making them smaller (~25 – 30 per batch), as they’re pretty heavy and rich.