Friday, April 7, 2017


Nutcracker Cookies

Ingredients for 4 cookies

¼ tsp baking powder
¼ cup butter, melted
¼ cup ground flax


1/3 cup packed pitted dates (60 g), chopped
½ cup packed organic brown sugar (105 grams)
½ cup whole wheat pastry flour
½ tsp vanilla extract
1 cup mixed raw nuts (almonds, chopped pecans, walnuts, etc.)
1 tbsp almond milk or other non-dairy milk
1 tsp cinnamon
scant ½ tsp kosher salt

Directions

Preheat oven to 325F. Chop nuts and toast in the oven for 12 minutes, watching closely after 10.

Meanwhile, melt the Earth Balance in a bowl in microwave. Now whisk in the brown sugar, vanilla, and milk until smooth.

Whisk in the salt, cinnamon, and baking powder. Chop the pitted dates.

Remove nuts from oven and stir into the dough mixture. Stir in the chopped dates.

Stir in the flour and then the ground flax. The mixture will be very sticky, but it shouldn’t be so sticky that you can’t handle it. If it is too sticky (and this might be the case if using a different flour), add a tablespoon of flour at a time, but I wouldn’t add more than a couple.

Shape into balls (just smaller then golf balls), with lightly wet fingers if necessary. Compact dough together tightly. Place on a baking sheet lined with parchment. No need to space them out as they don’t spread.

Bake for 18 mins at 325F, checking the bottoms after 15-16 mins. To get mine cooked in the middle, I had to slightly brown the bottoms (see below). Cool for 5 mins on the sheet and then transfer to cooling rack. The middle will firm up a bit more as they cool.
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