Ingredients:

  • 1 cup (150g) Medjool dates, pitted
  • 1/4 cup (60ml) boiling water
  • 1 1/2 cups (130g) old-fashioned rolled oats
  • 1/2 cup (125g) creamy almond butter (unsweetened)
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Place pitted dates in a bowl of boiling water for 5–10 minutes to soften.
  2. Drain the dates, reserving some of the soaking water.
  3. Transfer dates to a food processor and blend until a smooth, thick paste forms. If the mixture is too stiff, add 1 tbsp (15ml) of the reserved soaking water at a time until it reaches a velvety consistency.
  4. In a large bowl, whisk together the rolled oats, cinnamon, baking soda, and sea salt.
  5. Stir in the almond butter, vanilla extract, and the prepared date paste.
  6. Fold the mixture with a spatula until the oats are fully coated and the dough is a uniform mahogany color.
  7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Scoop approximately 2 tbsp (30ml) of dough per cookie onto the baking sheet and bake for 20 minutes.