So simple to make but so delicious to eat, these little cookies are made of all the good stuff. I make these often as they are the perfect afternoon snack. I love the versatility of dates, in this recipe I use soft medjool dates which you often find in the fridge section, their toffee and caramel flavour adds a wonderful richness and depth.
You can feel extra virtuous by making your own seasonal jam to fill the cookies. Raspberry, strawberry or fig works well or just grab the nearest jar you can find.
Vegan: replace honey with maple syrup
Oil Swaps: You can use coconut oil or a combination of both.
If you can’t find soft medjool dates – see note below on how to use a drier version.