Date and Coffee Cookies with Peanut Butter Filling

These delicious treats are gluten free, vegan, and refined sugar free. So it’s perfectly acceptable to eat them for breakfast, at least that’s what I tell myself! They have a soft and chewy texture and the combination of dates, coffee and peanut butter gives them a rich, indulgent taste.

Makes 8 sandwich cookies

• 350g Pitted Dates
• 4tsp Instant Coffee
• 250ml Freshly Boiled Water
• 200g Gluten Free Oats
• 1 Large Ripe Banana
• 80g Smooth No Added Sugar Peanut Butter

 

First, pour 250ml of freshly boiled water over the coffee and give it a good stir. Pour the coffee over the dates and leave to soak for 10 minutes.

Preheat the oven to 180c and line a baking tray with grease proof paper.

 

 

Drain the dates, reserving the coffee in a bowl. Place the dates with 150ml of the coffee mixture into a food processor and blend to form a smooth, thick paste. Then spoon out 80g of this paste into a bowl and set aside for your frosting later. Add the oats and banana to the remaining date mixture in the processor and blend until combined.

Spoon tablespoons of the mixture onto the baking tray and shape into cookies. Bake in the oven for 20 minutes then leave to cool.

While the cookies are cooling, make your frosting. Add the peanut butter and 25ml of the coffee mixture to the 80g of reserved date paste. Stir well to make a creamy frosting.

Simply spoon the frosting on to one cookie and place another on top to make a tasty but healthy treat.

Best served straight from the fridge.