Caramel Sticky Date Cookies

I don’t know about you, but baking cookies has always been a bit hit and miss for me. They either spread, don’t spread enough, are over cooked or under cooked.

But these babies… well, they’re pretty perfect!

Yes, the carb count is up there with dates and some added sugar, but I’ve gone for wholemeal flour and quinoa flakes for these ones, so in my mind that rounds it out nicely!

Those babies are perfect for lunchboxes, can be stored at room temperature and are also suitable to freeze.

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Caramel Sticky Date Cookies

Servings: 24

Author: Rebecca McAlister

Prep time: 10 MinCooking time: 12 MinInactive time: 20 MinTotal time: 42 Min

Ingredients

• 360g pitted dates 
• 85g rapadura sugar or brown sugar 
• 125g butter, cubed 
• 1 tsp bicarbonate of soda 
• 140g wholemeal flour 
• 85g quinoa flake 
• 1 egg 
• 1 tsp ground cinnamon 
• 1 tsp vanilla paste

Preparation

1. Pre-heat oven to 160 degrees. 
2. Line 2 cookie trays with baking paper and set aside. 
3. Weigh 360g pitted dates into mixing bowl and chop, 10 seconds/speed 7. 
4. Add 85g sugar and 125g of butter and cook, 8 minutes/60 degrees/speed 1. 
5. Add 1 tsp bicarb soda and stir 8 seconds/speed 2. 
6. Remove lid and allow mixture to cool, until temperature drops below 40 degrees. Add 140g wholemeal flour, 85g quinoa flakes, 1 egg, 1tsp cinnamon and 1 tsp vanilla to mixing bowl with date mixture. 
7. Then combine 15 seconds/Speed 4 to form a heavy dough. If your mix sticks to the sides of the bowl, scrape down sides and base and mix for a further couple of seconds. 
8. Roll dough into 24 equal portions, flatten slightly into rounds, and bake for 12 minutes until dark golden. They won't spread a great deal, and will still be soft when cooked. 
9. Allow to cool for 5 minutes, then transfer to a wire rack until cool.

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