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Servings: 10 small cookies
- 1/2 cup gluten-free rolled oats
- 1/3 cup pecans or walnuts or a mixture of broth
- 1/3 cup fresh or frozen cranberries
- 1/3 cup pitted dates such as medjool dates, plus more as needed
- 1 tablespoon coconut oil, room temperature and scoopable
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup confectioners' sugar
- 1 tablespoon cranberry juice
- 1/4 teaspoon raspberry powder (optional)
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a high-speed blender or food processor, blend the oats, pecans, cranberries, pitted dates, coconut oil, cinnamon and salt until you have a coarse dough that sticks together well. Add more pitted dates, half a date (if using medjool dates) or one date (if using smaller dates) at a time if the cookie dough is too crumbly.
- Take about 1½ tablespoons (22 g) of the cookie dough and roll it into a ball. Flatten the ball on the parchment paper into a 2/5-inch (1-cm)-thick cookie with a diameter of 13/5 inches (4 cm).
- Bake the cookies in the oven for 15 minutes. Let the cookies cool on the baking sheet for 15 minutes before moving them onto a cooling rack.
- In a bowl, mix together the confectioners' sugar, cranberry juice and raspberry powder, if using. Spread the icing on top of the cookies.
- Store the cookies in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Tip: Try this cookie with blueberries, red or black currants or blackberries. Reprinted with permission from Fantastic Vegan Cookies. By Tiina Strandberg , Page Street Publishing, Co. 2021. Photo credit: Kylie Alexander.
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