These will satisfy your sweet tooth, as well as being very nutrient dense. The first five photos above are actually of half a batch with just 1 T of maple syrup syrup in them to see if all the maple syrup was really necessary. They are good this way also, but the sweeter version below is the favorite. The bottom photo consists of 1 1/2 batches, with a few missing... they are warm cookies after all!
Maple Date Cookies
24 Pitted dates (which is a little more than 1 cup, packed)
1/4 cup maple syrup
1 tsp vanilla extract or vanilla powder
1 cup chopped pecans
2/3 cup finely ground almonds or almond flour
1/2 cup ground sesame seeds (NOT tahini)
2 T soft xv coconut oil (barely warm liquid form is fine too)
-Preheat oven to 350 degrees F
-Line your cookie sheets with parchment paper and set aside
-Place pitted dates into food processor and chop until fine and clumpy. (A 14 cup Cuisinart food processor was used here. The 10 cup size would need to make a half batch at a time.)
-Add remaining ingredients and process until dough is clumpy, sticky, and nuts are visible as tiny, 1/8" pieces
-Form the dough into 20-24, 1 inch balls by rolling in your palms in a circular motion, and place on the cookie sheet 2 inches apart
-Place a 5"x5" piece of waxpaper on the first ball, and with a large mug with a concave bottom, flatten the dough into a scant 1/4 " x 2 1/4" disc on the parchment paper. Repeat with the rest of the dough. Bake: 350 degrees F for 6-8 minutes until cookie springs back just a bit, and edges are slightly browned. (A minute less for chewier cookies)
-Let cookies set on cookie sheet 2-3 minutes before removing
-Cool completely before storing in an air tight container.
-They are fine on the counter for a few days, but if the weather is very hot, store in the fridge.
Have a joyous and blessed day!
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