After many requests, I’ve decided to give you the recipe for these yummy cookies, found in my latest release What Your Doctor Doesn’t Tell You About Foods, Book Two. I have made dozens of these little treats over the last few months, for my family and friends, and for my presentations in promoting my books.
The three books that were released this year are now available on my website as a PDF download, for $7.99 each, What Your Doctor Doesn’t Tell You About Foods, book one, two, and three. You may also print the order form and receive all 5 books with no shipping charges, for a limited time offer.
DATE FILLED COOKIES
It is easy to grind the raw almonds or hazelnuts quickly in a Magic Bullet or blender, or even a coffee grinder. This is much fresher than the bought Almond Flour.
This recipe makes about 30 to 36 single cookies or 15 to 18 when stacked with the date filling.
4 cups finely ground nuts (I use almonds or hazelnuts)
1/3 cup melted butter
1/4 tsp. baking soda
1/4 tsp. unrefined sea salt
1/2 cup liquid honey
1 lb. pitted dates
1/3 cup water
1 tbsp. lemon juice
1. Mix all ingredients well.
2. Roll into small balls, about 1″ in diameter.
3. Place on parchment paper on a cookie sheet, or an oiled sheet and press balls into flat cookies with the back of a buttered teaspoon.
4. Bake at 300 degrees F. until lightly golden brown, about 13 minutes. Do not overbake.
5. Cool for 5 minutes, and then gently remove from pan to cool further.
6. Put water, dates and lemon juice in a saucepan and gently heat, stirring often, until a paste.
7. Spread between two cookies.
8. Place cookies in a closed container and keep in the fridge or freezer.
Do not feel guilty about enjoying these nutritious morsels!