- 3/4 cup puréed dates and figs (about 6 dates, 6-8 figs-size matters)
- 1/2 cup grape-seed oil
- 6 drops Young Living orange essential oil
- 1 egg
- 1 cup almond butter
- 1/4 cup carob powder
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 2 1/2 cups sifted almond flour (I also put the flour in the cuisinart before I sift to make the flour even finer)
Pre-heat oven 325 degrees
Combine all dry ingredients in a separate bowl.
Purée dates and figs in a cuisinart.
In a large bowl, with a hand mixer add grape-seed oil and orange oil, beat well together.
Add egg and mix, mix.
Add the almond butter and use the mixer to blend until it is totally mixed with the oils and egg.
Next comes the dry ingredients. Mix until smooth.
I baked these on a cookie sheet with parchment paper. (Easy clean)
Make the cookie dough into balls all the same size. Pat them down on the parchment paper to resemble a cookie the size you would want to eat.
These bake a little longer that a traditional cookie, about 20-25 min.
Check that they are slightly brown on the bottom. They will be soft.