COCONUT AND DATE COOKIES
April 30, 2018
My date cookies are a brilliant snack and its an American take on cookies
- 10 mins
- 15 mins
I HAVE A DATE WITH A COOKIE ?
Iv collaborated with @thedateproject and THE PINK TIN is the one for me.
Our beloved prophet pbuh used to say “A household that has dates does not feel hunger” Muslim ?
Leave the chocolates out this Ramadan’s. It’s the perfect gift for any lady in your life! Each time you purchase these fine Mejdool dates, which costs only £10, you will help provide bread, water, education & help towards restoring eyesight to the most needy around the world.
The benefits are enormous and it can literally be the meal for the day Subhanallah! This weekend I teamed up with my children to make American style GOOEY WARM & MOREISH cookies. Oh my I wish I doubled the batch they were gone gone gone and all because these dates taste like toffee. So moreish.
They are Jordanian dates and the tin is 1.2kg! There are other tins available and I’m definitely buying some for gifts this Ramadan so make sure you do too.
SO SO SO YUMMERS these date cookies.
If you have any allergies, or are health conscious or simply want a healthier version of this date cookie then I have made it easy for you with my substitution top tips :
1.BUTTER for COCONUT or ALMOND BUTTER
2.FLOUR for ALMOND FLOUR or COCONUT FLOUR
3.SKIP THE GLACIER CHERRIES - the dates are super sweet
4.SUGARS for DARK MUSCAVADO
5.CRUNCHY NUT CORNFLAKES for OATS
6.There are no eggs in this recipe so happy days
125 g Butter
50 g Caster Sugar
50 g Light Muscavado Sugar
60 g 80g Self Raising Flour
60 g Desiccated Coconut
40 g Crunchy Nut Cornflakes/ OATS
50 g Glacier Cherries Chopped
125 g Mejdool Jordanian Dates Chopped
1Preheat the oven to 180C / gas4/ 160FAN . Line the base of 3 baking sheets with grease proof paper or bake in batches of 4.
2In a bowl, beat the butter, caster sugar and light muscavado sugar until light and fluffy.
3Stir in the self raising flour, crunchy nut cornflakes, desicated coconut, glacier cherries and dates until it comes together.
4Divide the mixture into 12 equal portions (47g). Roughly shape each portion into a ball.
5Place onto the baking sheets well apart to allow for spreading. Flatten each cookie with your fingertips, keeping the mixture quite rough looking.
6Bake for 12-15 minutes until the cookies are pale golden around the edges but still feel soft in the centre.
7Cool on the baking sheets for five minutes then transfer to a wire rack.