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Date Square Cookies https://www.metro.ca/userfiles/image/recipes/biscuits-carre-dattes-kpk-10756.jpg PT25M PT12M PT37M
Cookie dough:Pre-heat the oven to 350°F and line two baking sheets with parchment paper.In a large bowl, use an electric mixer to beat the melted margarine, brown sugar, eggs, and vanilla for 1 minute.Add the almond powder, oats, baking powder, and salt. Mix well.Shape the dough into small balls about the size of 1 ½ tablespoon (or use a small ice cream scoop) and place them on the baking sheet with about 1 inch between the cookies.Flatten the cookies a little with a fork.Cook for 12 to 14 minutes until the cookies are a light golden brown.Let cool on the baking sheets.Date spread:In a small pot, heat the dates and water on medium-high and stir and flatten them until you get a nice puree.Add the vanilla and stir well.Cool in the freezer for 10 minutes (it’ll go faster!).Spread the date puree over half of the cookies.Cover with a second cookie.Tip:For a smoother date spread, simply mix with a hand blender.Source: K pour Katrine
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Cookie dough: 1/3 tasse + 1 Tbsp. (95 mL) melted dairy-free margarine 1/2 cup (125 mL) brown sugar 2 egg 1 tsp. (5 mL) vanilla 2 1/2 cup (625 mL) almond powder 1 cup (250 mL) quick cooking oatmeal 1 tsp. (5 mL) baking powder 1/2 tsp. (2 1/2 mL) salt date spread: 1 1/2 cup (375 mL) medjool date, tightly packed 2/3 cup (150 ml) water 1 tsp. (5 mL) vanilla
Date Square Cookies

Date Square Cookies

Rate this recipe
6 Votes
12
servings
0:25
Preparation
0:12
COOKING
0:37
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Cookie dough:
  • 1/3 tasse + 1 Tbsp.
    (95 mL)
    melted dairy-free margarine
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    BECEL SOFT MARGARINE

    BECEL SOFT MARGARINE

    $8.99 ea.

    637 - 850 g, SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    brown sugar
  • 2
    egg
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    LIFE SMART OMEGA-3 LARGE EGGS

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    12 un


  • 1 tsp.
    (5 mL)
    vanilla
  • 2 1/2 cup
    (625 mL)
    almond powder
  • 1 cup
    (250 mL)
    quick cooking oatmeal
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    BOB’S RED MILL OATMEAL

    BOB’S RED MILL OATMEAL

    $6.49 ea.

    907 g


  • 1 tsp.
    (5 mL)
    baking powder
  • 1/2 tsp.
    (2 1/2 mL)
    salt

  • date spread:
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    NUTS TO YOU TAHINI SPREAD

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    500 g


  • 1 1/2 cup
    (375 mL)
    medjool date, tightly packed
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    ORGANIC WHOLE MEDJOOL DATES

    ORGANIC WHOLE MEDJOOL DATES

    $7.99 ea.

    340 g, PRODUCT OF U.S.A.


  • 2/3 cup
    (150 ml)
    water
  • 1 tsp.
    (5 mL)
    vanilla
Imprimer ma sélection

Preparation

Cookie dough:

Pre-heat the oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, use an electric mixer to beat the melted margarine, brown sugar, eggs, and vanilla for 1 minute.

Add the almond powder, oats, baking powder, and salt. Mix well.

Shape the dough into small balls about the size of 1 ½ tablespoon (or use a small ice cream scoop) and place them on the baking sheet with about 1 inch between the cookies.

Flatten the cookies a little with a fork.

Cook for 12 to 14 minutes until the cookies are a light golden brown.

Let cool on the baking sheets.

Date spread:

In a small pot, heat the dates and water on medium-high and stir and flatten them until you get a nice puree.

Add the vanilla and stir well.

Cool in the freezer for 10 minutes (it’ll go faster!).

Spread the date puree over half of the cookies.

Cover with a second cookie.

Tip:

For a smoother date spread, simply mix with a hand blender.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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