Dis Sugarfree Date Cookies Food

SUGAR FREE DATE COOKIES

Steps:

• Set the oven to 350 and line a cookie sheet with parchment paper.
• Add the oats to the food processor and process it into a flour.
• Add the peanut butter and soaked dates and process until the dough sticks together when you pinch it in your fingers.
• Roll the dough into tablespoon sized balls and line them up on the parchment lined cookie sheet. Form the balls into a cookie shape - they won't spread out when they bake.
• Bake for 10 - 12 minutes, rotating the cookie sheet half way through. Check the bottoms at 10 minutes - they should be brown. The tops don't really change colour.
• Let cool on the cookie sheet for 10 minutes then transfer to a rack. Store covered at room temperature for 7-10 days.

SUGAR-FREE OATMEAL DATE COOKIES

Steps:

• Preheat the oven to 350F/175C.
• Roughly chop the dates and blend with the butter and egg (food processor works well).
• Add the remaining ingredients and either pulse a few times if using a food processor or stir until combined. If using food processor, you may need to stir at the end to get everything well-mixed.
• Take spoonfuls and roll slightly in your hand then put on a baking tray and flatten slightly.
• Bake for approximately 15mins until starting to brown.

SUGAR-FREE DATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine the dates, pecans, water, banana, egg, butter, and vanilla extract in a bowl.
• Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Add to the date mixture and stir until well combined.
• Drop dough by tablespoonfuls about 1 inch apart onto the prepared baking sheet and flatten lightly with the palm of your hand.
• Bake in the preheated oven until cookies start to brown around the edges, being careful not to over-bake, for 11 to 13 minutes. Transfer cookies immediately to a wire rack to cool.

SUGAR-FREE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the butter, monk fruit sweetener, flaxseed meal, vanilla and 2 tablespoons water in a medium bowl until smooth. Add the almond meal, baking soda and kosher salt and fold to combine.
• Use a 1-ounce ice cream scoop (or two tablespoon measures) to scoop 12 balls of the dough onto a baking sheet. Gently flatten each dough ball with your fingers until it is about 2 inches in diameter. Sprinkle the tops with flaky sea salt, if desired.
• Bake until the tops and bottoms of the cookies are golden brown and the middle is still soft when gently pressed with your finger, 15 to 18 minutes. Let cool completely on the baking sheet, about 30 minutes. Use a spatula to remove the cookies. Serve or store in an airtight container at room temperature for up to 1 week.

DATE BAR COOKIES

Steps:

• Preheat oven to 400 degrees F.
• In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.
• Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

SUGAR-FREE DATE NUT MUFFINS

Steps:

• Soak dates in boiling water for about 15-20 minutes- most of the liquid should absorb.
• Preheat oven to 400°F.
• In a seperate bowl, beat together eggs and oil.
• Blend together dry ingredients (except nuts) and stir until just moistened into egg mixture.
• Fold in dates and nuts.
• Pour into greased muffin tins and bake for about 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

DATE DROP COOKIES

Steps:

• Preheat oven to 350 F.
• In large bowl, combine first 4 ingredients; beat well.
• (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
• Stir in dates and nuts.
• Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
• Bake 10 to 15 minutes until golden brown.