alive logo

Oatmeal Date Cookies


    Oatmeal Date Cookies

    The dates and toothsome oats keep this cookie soft and chewy.


    1/2 cup (125 mL) whole dates
    1/3 cup (80 mL) orange juice
    1 tsp (5 mL) vanilla extract
    3/4 cup (180 mL) coconut oil
    1/4 cup (60 mL) date sugar
    1 large free-range egg
    1/2 cup (125 mL) whole wheat flour
    1/4 cup (60 mL) all-purpose flour
    1/2 tsp (2 mL) baking soda
    1 1/2 tsp (7 mL) cinnamon
    1 1/2 tsp (7 mL) salt
    1 1/4 cups (310 mL) rolled oats
    1/4 cup (60 mL) dark chocolate chips
    1/4 cup (60 mL) chopped mixed dried fruit, such as pineapple, mango, and raisins

    Preheat oven to 375 F (190 C).

    Simmer dates with orange juice until very tender. Stir in vanilla. Purée to a smooth paste.

    Using electric mixer, beat oil with date sugar. Beat in egg, then add date purée.

    Stir flours together with baking soda, cinnamon, and salt. Beat into mixture, then beat in oats, chocolate chips, and dried fruit.

    Drop cookies by large spoonfuls onto baking sheet lined with parchment paper. Lightly press down to flatten slightly. Bake until set, 8 to 10 minutes.

    Makes 24 cookies.

    Each cookie contains: 137 calories, 2 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 17 g total carbohydrates (6 g sugars, 1 g fibre); 215 mg sodium

    source: "Make It a Date!", alive #374, December 2013


    Oatmeal Date Cookies




    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.