Cookies and………………….. Warm milk? Cold milk? Glass of wine (when in France…)? Hot chocolate? Not your cup of tea? What about black tea, white tea, green tea… Spicy chai? Chamomile, hibiscus, peppermint? Matcha? Or you’re more a coffee person? Expresso, latte, decaf, machiatto, cappuccino… No matter what’s your choice for beverage, truth is, anything goes well with cookies. Even plain tap water.
You get the ridiculous time it took you to read this first yada yada paragraph? So… that’s basically the same amount of time it’ll tale for you to assemble the 2 ingredients for this cookie and put them in the oven. Oh, yeah! You read it right. 2 ingredients paired with some creativity. Well, I mist admit it takes some previous preparation, but I assure is quite simple.
The previous preparation is needed because we’re replacing the sugar for a dates (or raisin – you might just have some laying around from Christmas or New Years) paste. But don’t worry. You’ll make a whole bunch of this paste to keep it in your fridge and you’ll always have it in hand because it’s great and it lasts for more than a month on the fridge.
You can use it on your juice, tea, coffee, cakes… anywhere you would add sugar, just put your dates/raisin paste instead. Do you remember the vegan hazelnut chocolate cream we made here? You could sweeten it using this yummy paste! #justsaying
Dates paste (or raisins)
seedless dates (or raisins)
blender / mixer / food processor (whatever you have at home)
The amount of dates or raisins will depend on how much paste you wish to make. It lasts for a very long time in the fridge and it’s quite versatile, so, I would strongly advice you to make quite some amount of it and save it. Go crazy! Place the dates or raisins on a bowl and cover it with warm water. Leave it to rest for about an hour. Rinse the water and blend the hydrated fruits until you get a smooth creamy paste.
You’re done! Now all you have to do is keep it on a sealed container, on your frige.
Sweet oatmeal sugarless cookie
2 table spoons of dates or raisin paste
4 table spoons of oat flakes
A pinch of salt and a lot a creativity*
- Pre heat the oven to 180°C/356°F
- While the oven warms up, just mix the paste and the oats till you get a dense dough.
- Now comes the creativity part, that’s what’s giving your cookie its taste. Anything and everything is worth it! Chocolate chips, cocoa nibs, grated coconut, cinnamon (and any other spices such as cloves, nutmeg, ginger), orange zests, coco powder, nuts……………….. If you want to add melted cheese to it, I don’t think it’ll be good, but I won’t judge. Lose your imagination and go with whatever you have hanging around in your pantry.
- Mold your cookies and arrange them on a baking trail over foil paper. Put them in the oven for about 25 minutes (or until they are golden brown and stiff).
This batter is enough for 2 cookies (50g/1,7oz). Now just go ahead and make it double, triple, quadruple… and enjoy!