- 260g soft medjool dates, pitted
- 115g walnut pieces
- 100g rolled oats
- 1 tbsp flaxseeds blended with 2 tablespoons of warm water
- 1 vanilla pod, split and scraped (or 1 tsp of vanilla extract)
- 2tbsp of coconut oil, melted
- 2tbsp of date sugar or coconut sugar (available in H&B)
- Line a baking sheet with baking parchment and set aside. In a food processor, combine the dates, walnuts and oats and process until crumbly. Add all the other ingredients and process until the dough holds together. Form into a ball and cut into 20 pieces.
- Take each piece and roll into a ball. Flatten with a palette knife into a cookie shape and indent with a fork on the top. Repeat putting each cookie onto the baking sheet. Refrigerate for 4 hours to firm up. Keep them in an airtight container in the fridge or cool place.