Chewy Basil-Date Cookies

Lightly aromatic, soft, a little nutty, and perfectly chewy.

Makes 12 to 15 cookies
Prep Time 45 minutes
Cook Time 15 minutes

Ingredients

1 cup pitted Medjool dates
1–2 tbs. reserved date water
⅓ cup fresh basil leaves, roughly chopped
3 tbs. peanut or light olive oil
1 tsp. vanilla extract
2 cups almond flour
¼ tsp. ground cinnamon
⅛ tsp. sea salt

Directions

STEP 1

Place the dates in a small bowl. Cover with hot water and let soak for at least 30 minutes to soften. Drain the dates, reserving the date water.

STEP 2

Preheat the oven to 350 degrees F.

STEP 3

In a food processor, blend the dates, 1 tablespoon of the date water, the basil leaves, oil, and vanilla until ingredients are well combined and no large date pieces remain. Add more date water a teaspoon at a time as needed to help the ingredients break down.

STEP 4

In a medium bowl, mix the almond flour, cinnamon, and salt. Add the date mixture and stir until a sticky dough forms.

STEP 5

Roll dough into approximately 1½-inch balls and place on a parchment-lined baking sheet. Use your palm to gently flatten each cookie.

STEP 6

Bake for 12 to 15 minutes, until the cookies are fragrant and browned around the edges. Cool on a wire rack before serving.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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