banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Lemon Cookies with Cinnamon Date Topping

    Share

    Lemon Cookies with Cinnamon Date Topping

    These elegant cookies consist of a lemony crust topped with a mixture of dates, pecans, almond butter, and cinnamon.

    Advertisement

    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

    Advertisement

    Lemon Cookies with Cinnamon Date Topping

      Directions

      Advertisement
      Ad
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Smoky Lentil Sloppy Joe Stuffed Peppers

      Smoky Lentil Sloppy Joe Stuffed Peppers

      This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.