Flourless cookies are rich and fudge-like in taste. These are cookies for lazy days when you want something to munch on with little effort! The kids will love these. I used hazelnuts with the skins still on them, and it worked just fine. The almond milk I used I made myself. It was not so sweet so if you are going to buy your milk it will probably be sweeter. You can leave out the sucanat then. The dates give these cookies natural sweetness with the added health benefits of course. They are rich in minerals such as calcium, iron and potassium, and also contain vitamins A, B and C.
70 g (1/2 cup) hazelnuts 65 g (1/2 cup) oatmeal (havermout) 70 g (1/2 cup) dates 1 bar organic dark bitter chocolate (100 g), broken in pieces 1 tsp cinnamon 1 tbl sucanat (optional) 1/4 tsp salt
60 ml (1/4 cup) canola oil (koolzaadolie) 80 ml (1/3 cup) almond milk or soy milk
preheat the oven to 180 C.
Place all the dry ingredients in the food processor. Turn the machine on and mix until the ingredients resemble a coarse crumbly meal:
In another bowl stir the milk with the oil. Add this to the dry ingredients and mix together. With a spoonful of batter in your hands, create balls with the mixture. Place the balls on a baking sheet which is lined with parchment paper. Flatten the balls with a wet spoon:
Bake the cookies in the oven for 15 to 20 minutes. They burn easily so keep an eye on them. Take them out of the oven and leave the cookies on the baking sheet. These flourless cookies need to cool before removing them from the baking sheet when they come out of the oven. This because they are very delicate when warm. Once they are cool, carefully lift them with a spatula and then leave them to set in the fridge. They will become firm when they are cold.