These cookies are gluten-free, sugar-free and 100% plant-based. Swap cocoa for carob flour and they will also be caffeine-free and safe for dogs. They are very low in cholesterol and sodium, high in protein and dietary fiber, and are a good source of magnesium and manganese. They are very easy, quick and safe to make.
Carob or cocoa? Carob and cocoa are similar in taste and they can be interchanged in this recipe. It all depends on what you prefer and what you have in your pantry. Unlike cocoa, carob flour contains no caffeine which when eaten with other foods can inhibit nutrient absorption. If you worry about that, you may want to swap cocoa for carob. It is also safe to share these cookies with your dog if you use carob. It happens to be naturally sweet making the cookies more palatable without adding extra sugar or dates.
Any flour, milk or butter can be used. We use buckwheat flour making this recipe gluten-free. We use cashew butter as it has a neutral taste and it’s creamier than other nut butters. We also use almond milk but cashew milk, soy milk or any dairy milk can also be used.
Ideally, you want to soak your dates and then blend them with milk and butter before mixing them with the dry ingredients but if you don’t have the time and/or food processor you can finely dice the dates and mix everything together without blending. The cookies won’t be as smooth in texture but they’ll still be tasty.
7oz (200g) flour (buckwheat)
2oz (50g) carob flour or cocoa powder
2oz (50g) butter (cashew)
200ml milk (almond)
½ cup 3oz (90g) dates
1 teaspoon baking powder
1 teaspoon baking soda
135 Calories per cookie
1Blend milk, dates and butter together until smooth, add to the rest of the ingredients and mix until combined.
2Split into 10 equal parts and roll into balls. Place on a baking tray lined with baking paper and press with a fork to form cookies.
3Bake at 374°F (190°C) for 10 minutes in the middle of the oven. Allow to cool before serving.