My kids love cookies, but I don’t want them to eat the same item again and over, particularly if it’s not the healthiest option. So, how do you bake cookies all the time and make them different every time? Make use of dates!

For around 20 cookies:

Time to prepare: 20 minutes

Time to cook: 15 minutes

• 1 cup (250ml) of organic oatmeal flakes
• 1/2 cup (125ml) of quinoa flakes
• 1/4 cup (62.5ml) of organic brown rice flour
• 1/4 cup (62.5ml) of organic coconut flour
• 3 tbsp.(45ml) of organic tapioca starch
• 1 tsp. (5ml) of baking powder
• 1 tsp. (5ml) of baking soda
• A pinch of salt
• 1/2 cup (125ml) of vegan butter
• 2/3 cup (166.6ml) of organic brown sugar
• 1 tbsp. (15ml) of organic grounded flax seeds
• 3 tbsp. (45ml) of water
• 1 tsp. (5ml) of vanilla
• 2/3 cup (166.6ml) of organic chocolate chips
• 3/4 cup (187.5ml) of pitted organic Medjool dates
• 3/4 cup (187.5ml) of organic walnuts
• Preheat your oven to 375º.

1. In a small bowl, combine the flax seeds and the water and let it rest for about 10 minutes until it gets thick.
2. In a medium bowl, combine the oatmeal flakes, the quinoa flakes, the brown rice flour, the coconut flour, the tapioca starch, the baking powder, the baking soda, the salt.
3. Then chop the dates and the walnuts
4. I another bowl, cream the butter and the brown sugar. Gradually add the oatmeal mix and stir.
5. Then put in the flax seeds, the vanilla, the dates, the walnuts and the chocolate chips and continue to mix until it’s all blended.
6. Place your cookie dough on a cookie sheet and put it in the oven for about 15 minutes or until they get golden.
7. When you remove them from the oven, let them cool for 5 minutes before you transfer them on a wire rack.

Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:

They were fantastic for Christmas and New Year’s. Non-gluten-free friends said these were the finest cookies they’d ever tasted. I was concerned about the quinoa for texture, but it worked well. Thanks!!

Thank you for sharing this recipe! That came in in when I needed to create something quickly for a friend’s birthday. I followed the recipe exactly, but I took off the chocolate chips for personal pleasure ;). They were fantastic, with just the right amount of sweetness. Additionally, baking them for 15-16 minutes was ideal. Much longer and you risk scorching them (I learned that the hard way).

And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!