Hearty and healthy, portable breakfast cookies.
Almond Date and Lemon Breakfast Cookies
3/4 cup (180 ml ) dried pitted dates
1/3 cup (80 ml) Mandelin Natural Roasted Almond Butter
1/2 cup (125 ml) vanilla flavored Greek yogurt
Zest from two lemons and juice from one lemon
1 cup (250 ml) oat flakes
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) Mandelin Natural Sliced Almonds
1/3 cup (80 ml) hemp seeds
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) ground cinnamon
3/4 teaspoon (3.75 ml) ground cardamom
Optional: Mandelin Blanched Slivered Almonds, to taste
Preheat oven to 350°F (180°C).
Place dates and 1/3 cup (80 ml) water in a medium bowl. Microwave for 3 minutes, or until dates are softened. In a blender or food processor, add the softened dates, almond butter, yogurt, lemon zest and lemon juice. Blend until smooth. Set aside.
Combine the remaining ingredients in a large bowl. Incorporate the date mixture and 60ml (1/4 cup) water. Stir until all ingredients are thoroughly moistened.
Using an ice cream scoop around 80 ml (1/3 cup) in size, scoop and place 12 cookies on a large parchment-lined baking sheet. Lightly flatten the cookies with a fork. Garnish the tops with slivered almonds, if using.
Bake 10 to 12 minutes, or until bottoms of cookies are slightly golden. Let cool on a baking rack.
Almond Board of California