Date, hemp and pumpkin seed cookies

I think I’m on a roll here – in an attempt to take out the white sugary stuff from every day cooking I have made it my mission to find good alternatives that don’t mean one has to compensate on taste. Since the days have got darker I have been craving comforting nuggets mid afternoon and been on a bit of a cookie bonanza. We’ve tried every combination imaginable and ended up with a rather trendy biscuit that seems to incorporate all sorts of nutritious characters. Depending on where you fall on the cookie scale, cook them marginably longer and you end up with more of a biscuit, less time and more of a chewy, softer cookie. The pink and blue adore them as does Mr.P who always swears he doesn’t have a sweet tooth!

Makes between 16-20 cookies

Ingredients: 

  • 85g soft organic butter
  • 40g coconut palm sugar
  • 1 tsp vanilla essence
  • 40g pumpkin seeds
  • 2 tablespoons of hemp seeds
  • 2 tablespoons of milled organic flax seed (I buy Linwoods)
  • 3 tablespoons of malted grain flour
  • 75g organic jumbo porridge oats
  • 1\4 tsp bicarbonate soda
  • pinch of salt
  • 4 medjool dates chopped up

Method: 

Pre-heat oven to 180.

Cream together the butter, sugar and dates with an electric mixer with the balloon whisk beating hard. Slow the speed down and add in the rest of the ingredients till the mixture comes together.

Line a baking sheet with baking paper and place large walnut size balls of cookie dough on the sheet spaced evenly apart. Bake in a pre-heated oven for between 10 – 15 minutes. 15 if you want harder crunchy cookies and 10 if you want a softer, chewier number! Remember they always harden when they cool. Keep in an airtight container.

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Written by the wonderful Joanna Preston of Larder Saga. Check it out for other scrumptious ideas!