Tu b'shevat Almond & Date Cookies
Servings
12
Prep Time
15
Cook Time
14
About This Recipe
This gluten free recipe includes two of the seven species, making it a lovely desert option for Tu B'shevat.
Photo description: Cookies with almond pieces on top
Ingredients
1 cup almond flour
½ cup pitted soft dates (Medjool work best)
2–3 tablespoons plant milk (almond, oat, etc.)
½ teaspoon vanilla extract
¼ teaspoon baking powder
Pinch of salt
Optional: 2 tablespoons chopped almonds or dark vegan chocolate chips
Instructions
Preheat oven to 175°C. Line a baking tray with parchment paper.
Soak dates in warm water for about 10 minutes if they are not soft.
Drain and blend dates with plant milk until a smooth paste forms.
In a bowl, combine almond flour, baking powder, and salt.
Add date paste and vanilla extract, mixing until a soft dough forms. Fold in optional add-ins if using.
Scoop about 1 tablespoon of dough per cookie, roll into balls, and flatten gently on the tray.
Bake for 10–14 minutes or until lightly golden on the edges.
Let cookies cool on the tray for 5 minutes, then transfer to a rack.