These cookies are stuffed with sweet, juicy Medjool dates. The combination of the almond cinnamon cookie, with the date, and the chocolate make for an absolutely divine and satisfying treat.
Give these a try, you won’t regret it!
Cookie Ingredients:
- 2 cups oat flour (I use gluten-free)
- 1 cup coconut sugar
- 1 tbsp cinnamon
- 1/2 cup + 2 tbsp water
- 18 fresh pitted Medjool dates
- 2 bars dark chocolate (I use Lindt Madagascar)
Cookie Directions:
Put all ingredients, with the exception of the dates and the chocolate, into your food processor. Process until a smooth, thick dough forms.
Line two cookie trays with parchment paper. Using a medium-sized cookie dough scoop of spoon, scoop a ball of dough onto the cookie tray. Flatten the ball completely using your fingers. Take a pitted date, and place it in the center of the flattened dough ball. Now cover the date by folding up the sides of the dough ball over the date. Make sure that the date is fully covered in dough. If you need to add a little dough to the ball to fully cover the date, do so.
Repeat until all of the dough is used up. The dough should make around 15-18 cookies depending on the size of your Medjool dates (the bigger the date, the more dough is required to cover it completely).
Once all of the dates are covered in dough, place your cookie trays in a preheated 350 degree Fahrenheit oven and bake for 12-15 minutes — until the dough is just starting to lightly brown and is no longer sticky to the touch.
Once the cookies are baked, remove them from the oven and let them cool for 10 minutes before transferring them to the fridge. Let them cool in the fridge for about an hour before dipping them in chocolate.
Once cooled, remove the cookies from the fridge and prep the dipping chocolate. Break up your chocolate bars into a microwave-safe bowl or cup. (I like using something that is tall and somewhat narrow as it makes it easier to dip the cookies into the chocolate.) Microwave the chocolate 30 seconds at a time, stirring between each interval. Continue until the chocolate is fully melted.
Note: I find these taste best using Lindt Madagascar. I like this dark chocolate because it isn’t bitter. But I encourage you to try these with your favorite dark chocolate!
Hold each cookie near the edge and dip into the chocolate covering half of the cookie. Once dipped, place the cookies back on the parchment-lined tray. Repeat until all of the cookies have been dipped in the chocolate. Return the cookies to the fridge for about 20-30 minutes to let the chocolate set.
Note: If you have leftover melted chocolate (which you most likely will), line a small cookie tray with wax paper, pour the leftover melted chocolate onto the wax paper, spread to evenly distribute the chocolate, and place in the fridge. The chocolate will reharden and you’ll be left with dark chocolate to snack on!
Store cookies in the fridge.
Enjoy!
Desserts à la Mariane 