Prep time: 10 minutes
Cook time: 20 minutes
Makes 12 cookies
Because I experiment so much in the kitchen, I’m constantly accumulating a variety of ingredients in obscure quantities. I find when the fridge is getting a little too full, the best (and tastiest) thing to do is make a batch of cookies with everything in them but the kitchen sink. Healthy and easily modified to suit various dietary needs, these cookies are serious crowd pleasers and can be frozen and re-heated for when those unexpected guests pop in for some tea and a treat. Best of all, they’re super easy and pretty fool proof. I suggest experimenting with different ingredients and quantities based on what you personally have piling up in your fridge and cupboards!
- 4 dates, soaked in hot water for a minimum of 30 minutes
- 1 ripe banana
- 1 free-range egg OR ½ cup pureed pear (or apple sauce) if you don’t do eggs
- 2 tbsp cup coconut oil, melted
- ¼ cup tahini (or any nut/seed butter)
- 1/3 cup finely ground almonds
- 1/3 cup finely quinoa flakes
- 1/3 cup coconut flour
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 1 tsp cinnamon
- ¼ cup mini dark chocolate chips
- ¼ goji berries or sugar-free cranberries
- ¼ cup pumpkin seeds
- ¼ cup shaved almonds
- 2 tbsp flax seeds
1. Preheat oven to 350F.
2. Line a baking sheet with parchment paper.
3. Mix dates, banana, egg (or pear/apple puree), tahini, and coconut oil in a food processor until smooth.
4. In a separate bowl, mix together ground almonds, quinoa flakes, coconut flour, baking soda, salt, and cinnamon.
5. Add wet ingredients to dry ingredients and mix until well combined.
6. Fold in chocolate chips, goji berries, pumpkin seeds, flax seeds, and shaved almonds.
7. Form 12 round balls, roughly an inch across, placed on the baking sheet with about 2 inches between them.
8. Flatten each ball slightly with a spoon or your thumb.
9. Bake in preheated oven for about 15 minutes, until the cookies start to brown on the edges.
10. Let cool on a wired rack and serve, or refrigerate to enjoy later.