I haven’t given up my life to Tai Chi, honest. True my last recipe was for another Tai Chi event, but that’s merely a coincidence. This time our group is hosting a national conference and those healthy types need some good snacks.
These cookies have a luscious warmth to them, even when served ice cold. I suspect the mix of oatmeal, date, hemp heart and cinnamon just wants to rev up and yet comfort the metabolism. These are luscious and healthy, a winning combination.
This recipe makes around three dozen, and you can be munching on these wholesome sweets within forty minutes of beginning. Preheat oven to 325 F.
|Looks delish even at this stage!|
1 cup pitted dates, mixed with 1 tablespoon water
1 cup soft butter
11/2 cups jaggery (Indian raw cane sugar)
1 tablespoon vanilla
11/2 cups whole wheat flour
2 cups oatmeal (raw whole grain)
1 cup hemp hearts
½ cup shredded unsweetened coconut
1 teaspoon baking soda
1 teaspoon cinnamon powder
¾ teaspoon Kosher salt
Place dates and water in a microwavable bowl and set on high for one minute. Take out and stir from time to time till cooled. Run fingers through to be sure pits and crunchy caps are all removed from the mix. Break up with a fork and knife, but leave dates in recognizable pieces. Set aside.
Mix butter and jaggery with a paddle, on medium speed. When light and fluffy, add vanilla and eggs. Continue to beat.
|I use a slotted spoon to combine the dry stuff.|
In a separate, large bowl, combine flour, oatmeal, hemp hearts, coconut, cinnamon, baking soda and cinnamon. Put salt into a mortar, and grind with a pestle for a couple of strokes, just to break it down a bit. Add to the dry mix and mix in completely.
Reduce mixer speed to low and add the dry mix a big spoonful at a time. When all dry ingredients are mixed in, add the date bits a little bit at a time. Keep speed on low so date bits don’t get broken down into a paste. You want the bits visible and large enough to be savoured.
Spoon onto ungreased baking sheets and bake in a preheated oven (325F) for twelve to fifteen minutes, till bottoms become slightly golden. Let cool three or four minutes, then remove to cooling racks.
|Dates should be VISIBLE (edited!) in the dough.|
Resist gobbling these down all at once. That comforting warmth they offer goes especially well with a bit of good cheese. Go ahead, make a meal of these if you’re feeling especially self indulgent. Yum…
Stay tuned for more healthy morsels to be served at our national Tai Chi event. I’m seriously thinking of making cumin studded savoury peanut butter cookies next. I need to update the pictures for them anyway, and oh my, but they are fabulous too!
|Most went to the Tai Chi Centre, honest...|