Ingredients You Will Need:
Dates: Six ounces, 170 grams.
Fifty grammes (1.8 ounces) of roasted cashews
Almonds: 50 grams (1.8 ounces).
One 25 grammes (0.9 ounces) walnut.
Pine Nuts: 50 grams (1.8 ounces).
25 grammes (0.9 ounces) of pumpkin seeds.
25 grammes (0.9 ounces) sunflower seeds
Steps in preparation:
Start by placing the dates in a basin and top them with cold water. Give them fifteen minutes or so to soak. This will give our cookies the natural sweetness and binding required and make them softer and more easily blended.
Take your roasted cashews, almonds, walnuts, and cut them medium-sized using a knife as the dates soak. Your cookies will get a wonderful crunch from this.
Combine the chopped almonds with the pine nuts, pumpkin seeds, and sunflower seeds in a large mixing basin. Well mix them to guarantee a uniform distribution of every component.
After soaking, drain the dates’ water and toss them in a blender or food processor. Till you have a smooth, paste-like consistency, blend. For your cookies, this will function as the “glue.”
Spoon the date paste into the bowl beside your nut and seed combination. Thoroughly combine everything using a spatula or your hands until the date paste coats every item.
Sort the cookies. Set your oven for 350°F (175°C). Paced parchment paper on a baking sheet. Shape little amounts of the dough into small, round biscuits. Arrange them on the baking pan allowing some room between every biscuit.
Bake until the cookies are golden brown, around 12 to 15 minutes in the preheated oven. Watch them to be sure they don’t overbake.
Once cooked, remove the cookies from the oven and let them cool on a wire rack. They taste great after chilled!
A good dessert choice or a fast energy boost would call for these cookies. Dates naturally sweetened by themselves and loaded with the benefits of nuts and seeds. Appreciate your tasty, healthful cookies.
