A healthier twist on cookies with caramel filling: Dates
Ingredients
Cookies:
100 gr cashew milk (or any other non-dairy milk)
125 gr coconut sugar
100 gr peanut butter
75 gr brown rice flour
75 gr arrowroot flour
50 gr tapioca
15 gr cacao powder
½ tsp glutenfree baking soda
Filling:
100 gr pitted lulu dates
2 tbsp boiling water
1 tbsp peanut butter (or any other nut butter)
Instructions
1. To make the filling, add the boiling water to the pitted dates, let sit for about 15 minutes, then mash using a spoon until it becomes mushy
2. Place the mixture in the processor, together with the peanut butter
3. Process until the mixture become too sticky to move around in the food processor, then scrape down the sides and the bottom and put it back on.
4. Process until smooth and even (if you have a more decent food processor, you might not need to do step 3)
5. Place it in the pastry bag and set aside
6. To make the cookies, preheat the oven to 180C
7. Whisk the milk, sugar, and peanut butter until the sugar dissolved
8. Sift all the flour, cacao powder, and baking soda, then add to the wet ingredients
9. Mix using a spatula (or wooden spoon) until it has a cookie dough consistency
10. Line/grease a cookie pan, shape half of the dough round and place it on to the pan
11. Press the center of each cookie ball, and pipe the filling in.
12. With the remaining dough, shape them into a flat sheet to cover all the filling, then gently press the sides to seal it (so the filling won’t come out)
13. Bake it for 13-15 minutes, or depending on your oven.