By: Lauren Matthews L.Ac., MAOM
Yields 1 ½ dozen 2 ½" cookies
2 cup oats, divided
2/3 cup unsweetened, shredded dried coconut
1/3 cup almonds (blanched, slivered almonds work best)
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon cinnamon
1 heaping cup tightly packed dried pitted dates
1 stick (¼ lb. or ½ c.) unsalted butter, softened slightly if you have time
Preheat oven to 375 and line a baking sheet with parchment paper. In the bowl of a food processor, grind 1 c. oats, coconut, and almonds until finely ground and the texture of sand. Add salt, cinnamon, and baking powder and pulse to combine. Transfer to large bowl and mix in additional cup of oats.
Place butter and dates in the now-empty food processor and process until mixture is creamy and dates are completely incorporated, although some small date chunks are fine. Add vanilla and egg and process again until mixture is smooth.
Add date mixture to oat mixture and stir to combine until a chunky dough forms - you might need to knead the dough with your (clean) hands to really get everything to come together. Form dough into 2" balls and flatten slightly into discs.
Transfer to baking sheet and bake for 9-10 minutes, or until just slightly browned.
Store in an airtight container either at room temperature or in the freezer.