These refined sugar-free and chewy cookies can be easily adapted for different dietary needs. Ground flax seeds help to hold the cookie together while providing gut-friendly fibre and the essential omega-3 fatty acid alpha-linolenic acid (ALA). Naturally sweet and antioxidant-rich Medjool dates are generally soft, but older dates or other types such as Deglet Noor, can be softened by soaking in hot water for 10 minutes then draining.
To make oat flour: add 1 cup of rolled oats to a dry blender or small food processor and pulse until the oats are fine and powdery.
Nut-free Option: Replace the almond butter with sunflower seed butter or pumpkin seed butter.
Vegan Option: Substitute coconut oil or a vegan butter such as Earth Balance for the butter. Replace the egg with 3 tablespoons of aquafaba (the liquid from a can of chickpeas) or 1 tablespoon ground psyllium mixed with ¼ cup water. Be sure to use dairy-free chocolate chips such as Enjoy Life or Camino.
Gluten-Free Option: Use certified gluten-free oats and replace the barley flour with ground millet or an all-purpose gluten-free flour blend.
Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the almond butter, butter, flaxseed, maple syrup or coconut sugar, egg and vanilla. Beat until blended. Add in flour and oats. Stir in dates. Drop by teaspoon onto parchment-lined cookie sheet. Top with Chocolate chips if using. Bake for approximately 10 minutes or until cookies are done.
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