Preheat oven to 180°C (350°F).
Put the date puree into a bowl and add all the other ingredients*! A breeze, n’est-ce pas? ;-)
* If you don’t have any almond butter, naturel peanut butter will work just fine! For nut allergy sufferers, substitute with sunflower seed butter or Wowbutter.
Give everything a good stir! Get ready for the sweet smell of HAPPINESS.
Keep an ear out and listen carefully… Can you hear that familiar “SNAP, CRACKLE AND POP”? Hahaha!
Line the cookie sheet with parchment paper or a silicone baking mat, if not everything will stick.
Portion the dough using a spoon or measuring scoop to create nice plump Labriski cookies. You can also shape the dough into little balls by rolling it in the palm of your hand. Labriskitip: Rub a little coconut oil into your hands to prevent the dough from sticking.
If you feel like it, you can garnish your treats with cranberries and pumpkin seeds. Now that’s what I call CLASSY!
Bake for about 15 minutes. Allow to cool on a rack before digging in.
Life is oh so sweet! Enjoy! Yum-yummski! And they’re even better the next day. ;-)
Storage (in a airtight container)
- Five days on the counter
- A good week and a half in the fridge
- Three months in the freezer
A treat for the taste buds. This is what these cookies are all about.
A simple recipe that can be made in a flash.
You’re going to love them to bits.
They’re easy, they’re yummy and they make life… oh so much sweeter.
Dig in and enjoy!