With my very helpful six year old, Chloe, underfoot in my kitchen these days, I’m always coming up with recipes that she can assist with. Cookies are her favorite—she is a cookie-shaping champion. This recipe is extra fun because there is frosting to spread and nuts to sprinkle!
Note: Dates are a nutritious sweetener and a wonderful substitute for refined sugar. This caramel frosting is sweetened solely with dates. Try it and see how awesomely sweet it tastes. Many recipes can be modified to use ground dates to replace the added sweetener. I like to say that dates are nature’s candy!
2 cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup palm shortening
2 tablespoons raw honey
1½ tablespoons vanilla extract
20 Pitted Dates
3 tablespoons water
5 tablespoons coconut milk, full fat
¼ cup Pecans, chopped
Preheat the oven to 350 ̊F. Line a baking sheet with parchment paper.
Combine the almond flour, 1⁄4 teaspoon sea salt, baking soda, and cinnamon in a food processor. Pulse to combine. Add the palm shortening, honey, and 1 tablespoon vanilla extract. Pulse to form sticky dough.
Shape the dough into 12 cookies. Place on the prepared baking sheet. Bake for 8 minutes, until golden.
Soak the dates in hot water for 15 minutes. Drain.
Combine the dates, remaining teaspoon vanilla, the water, coconut milk, and a pinch of salt in a food processor. Blend into a smooth frosting. This takes a while! If you can see pieces of date, then it’s not ready, so keep on blending.
Once the cookies have cooled, frost and sprinkle with chopped pecans. Enjoy!