These are what I call ‘Heart Healthy Cookies’ … inspired by a recipe of the same name that my mother-in-law used to make. They are quite flexible and also often work for me as a light breakfast. No, I don’t usually eat cookies for breakfast. But these have enough good things in them that it isn’t uncommon for me to have three of these (without chocolate chips) with my morning tea, in place of breakfast.
Ingredients Oatmeal & Date Cookies
2/3 cup of Ghee and 1/2 tsp salt
2/3 cup salt with butter, softened (at least to room temperature)
1 cup or 250 ml brown sugar
2 eggs (or 2 egg whites) slightly beaten
2 tbsps or 30 ml of water
1 cup or 250 ml whole grain flour (I use Einkorn or Spelt, typically)
1 cup or 250 ml of old fashioned oats (regular should work too)
1/2 cup of Nutracleanse (or 1/4 cup oat or wheat bran and 1/4 cup of hemp seeds, etc.)
1 tsp or 5 ml baking powder
1/2 cup or 125 ml dates, chopped
1/2 cup or 125 ml chopped nuts (I use either walnuts or pecans)
1/2 cup or 125 ml unsweetened coconut (optional)
(My husband likes chocolate chips so I usually add 3 chips to the top of half of the cookies being baked, just before they go in the oven. But, personally, I prefer them without.)
Preparing Oatmeal & Date Cookies
- Preheat over to 350 degrees.
- Mix Ghee and salt, or butter, with brown sugar. Then, slightly beat eggs and add to mixture along with water.
- In a separate bowl combine all dry ingredients and then the chopped dates, nuts and coconut.
- Mix butter mixture and dry ingredients together.
- Drop by tablespoon onto cookie sheet.
- Bake at 350 degrees for 15 minutes.
I store these, once cooled, in a sealed container in my fridge. Makes roughly 36 cookies.