These elegant cookies consist of a lemony crust topped with a mixture of dates, pecans, almond butter, and cinnamon.
2/3 cup (160 mL) chopped Medjool dates 1/3 cup (80 mL) chopped pecans 1/3 cup (80 mL) date purée 2 Tbsp (30 mL) almond butter 3/4 tsp (4 mL) cinnamon 1 cup (250 mL) whole wheat pastry flour 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt 1 Tbsp (15 mL) lemon zest 1/4 tsp (1 mL) cinnamon 3/4 cup (180 mL) apricot purée 1/4 cup (60 mL) organic canola oil
Preheat oven to 375 F (190 C).
In small mixing bowl, mix dates, pecans, date purée almond butter, and cinnamon. Set aside.
In medium-sized mixing bowl, mix flour, baking soda, salt, zest, and cinnamon and incorporate apricot purée and oil.
Using a 1 oz (30 mL) cookie scoop, measure dough and form into balls, flatten with your palms, and place on oiled baking tray. Top each cookie with 1 Tbsp (15 mL) date mixture.
Bake in preheated oven, watching carefully, for about 14 minutes or until edges are browned. Let cool. Serve!
Makes 16 cookies.
Each serving contains: 133 calories; 2 g protein; 6 g total fat (1 g sat. fat); 19 g carbohydrates (12 g sugar); 3 g fibre; 112 mg sodium
source: "Cookie Makeover", alive #335, September 2010
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