If I told you that a vegan, refined sugar-free, protein-rich, wheat-free, ancient-grain (and if you so desire, gluten-free) cookie existed, you’d think it was the stuff of myth and legend or, alternatively, something so disgusting that it couldn’t be deemed edible.
Well, it does exist.
After an overindulgent stay in NYC, I made these for my birthday. They aren’t overpoweringly sweet, and they aren’t going to be equivalent to the 500 calories a pop thick, fudgy cookies you see in bakeries. However, they are delicious in their own right, soft and just sweet enough. Plus, being vaguely healthy automatically entitles one to devour 5x the quantity. In fact, for a snack to be officially deemed a source of protein, it needs to contain 6g protein. Well, 3 of these cookies contain just that.
They are extremely quick to conjure up and would be good for that weak-point, late afternoon slump when you crave something sweet, and delicious, too, paired with a (vegan) ice cream for dessert, or even with a wedge of stilton and a dollop of pear compote if you’re going down the non-vegan route. If you want a slightly more savoury option, substitute the dates with figs as in the photos.
Ingredients (makes 20 medium cookies)
160g pitted medjool dates, roughly chopped (about 10) (if you want a more savoury cookie, substitute dates with figs, as per the photos)
4 tbsp orange juice
4 tbsp water
1 tsp vanilla
½ tsp finely grated orange zest
80g smooth peanut butter
200g spelt flour (or gluten free flour)
½ tsp mixed spice
¼ tsp salt
baking tray lined with baking parchment
4-5cm round cookie cutter
1) Pre-heat oven to 180°C
2) Place the chopped dates, orange juice, water, vanilla extract and orange zest in a small pan over a medium/high heat and allow to come to a boil. Stir continuously for about 4/5 minutes until all the liquid has evaporated and the dates have turned into a thick, sticky pulp.
3) Place the date mixture together with the peanut butter in a blender and pulse until smooth. Pour in the spelt flour, mixed spice, and salt and pulse until it comes together to form a slightly sticky dough.
4) Lightly flour a board and roll out the dough to a 0.5cm thickness. Stamp out cookies with the cutter and place on the baking tray. Bake in the oven for 7-10 minutes until firm and slightly golden. Allow to cool, then devour.