I'll try to do another lunchbox post in a few weeks, as I get ready to send both off to preschool (tear! but also yay!). These would be a perfect addition, but I suppose they are a nice summer treat as well, while we're enjoying the last couple weeks of it. I personally can't wait to get back to a regular routine, while still having the beach weekends, warm nights, watermelon and corn. September here is my very favorite.
I saw these on Dana's site a few weeks (months?) ago and haven't stopped thinking of them. We make nearly the exact ones, without the oats, and I figured it may be nice to have these in the repetoire here for all the nut-free people either by way of school rules or allergies. I generally prefer peanut butter to sunflower seed butter, but 'tis the season of lunchbox prep.
DATE + SEED BUTTER COOKIES
Makes about 20-24 cookies
Recipe barely adapted from these and Minimalist Baker
I make these pretty small so I can pack them in a lunch box, or use them for vegetable eating negotiations without bracing for a sugar high. They should be kept in the fridge as they fall apart and the coconut oil melts at room temperature. I'll make them without the cocoa dip for packed lunches to avoid the mess.
Ingredients
cookies:
1 cup pitted dates
1 cup old fashioned oats
1/2 cup unsweetened seed butter
1 Tbsp. chia seeds, optional
pinch of salt
pinch of cinnamon
chocolate glaze:
3 T. coconut oil, to a liquid
1 Tbsp.. maple syrup
3 T. cocoa powder
Instructions
Put the dates and oats in a food processor and pulse a dozen times until well chopped and sticky. Add the seed butter, chia seeds, pinch of salt and cinnamon, and pulse a few more times. If mixture looks dry and crackly, add a splash of water or coconut oil, and pulse again until combined.
Line a plate with parchment paper. Roll the mixture into small, tablespoon-ish, sized balls. Press the centers down with the tins of a fork, cross hatched if you wish. Refrigerate for an hour or overnight.
In a small bowl, stir together the coconut oil, maple and cocoa powder. Dip the cold cookies, halfway, into the cocoa mix. Replace them back on the plate and refrigerate again to chill. Keep them stored in the fridge until ready to eat.
