7 January, 2019

Nut cookies




  • 80 gr. ground almonds

  • 80 grr. of  coconut flakes

  • 3 spoonfuls of peanut and cashew butter(*)

  • 4 crushed medjool dates

  • 1-2 tablespoons beaten egg

  • nuts and fresh raspberry jam (**) to decorate the cookies



Mix into a large bowl the dates, the ground almonds, the coconut flakes and the peanut butter. Add a tablespoon of beaten egg and mix well. If the dough is still too dry, add a little more egg, until it forms a non sticky dough.

Put the dough  into the refrigerator wrapped in baking paper, for at least an hour, it can be all night long. Then, form balls of similar size, you can use a spoon to measure each cookie. Place each ball on a tray lined with baking paper.

Crush a little each ball and add a nut or a little raspberry jam. If the filling is jam, in addition to crushing the dough a little, make a small hole with the thumb to put the jam in it. Bake in the oven preheated to 210º about 12 minutes.

Remove and let cool on a rack.

(*) For the peanut and cashew butter, bake 200 gr of raw peanut for 15 minutes and crush in a processor together with 200 gr. of raw cashew nuts and a teaspoon of salt in flakes. Grind until it has butter texture. 

(**) For the fresh raspberry jam, crush 50 gr of fresh raspberries, one tablespoon of maple syrup. Add a teaspoon of chia seeds and let stand half an hour before using.


Coconut and almond can be substituted by another ground dried fruit, whole, almond, or hazelnuts, or cashews …

You can also use hazelnut butter (using 400 gr of hazelnuts and the same process as peanut butter) and add a teaspoon of cocoa.