- 1 cup butter
- 1/2 cup date puree (or 1/2 cup chopped dates and 2 Tbsp. water)
- 3/4 cup almond flour
- 2 cups oats
- 1/3 cup ground flax
- 1/3 cup whole wheat flour (to make gluten free use another 1/3 cup of ground flax)
- 1 tsp. vanilla
If using chopped dates and water put in small glass bowl and microwave or in a pan on stove. Heat until dates are soft and mash or puree. Cream butter in mixer. Add dates and cream together. Add rest of ingredients, mix well. Scoop on baking sheet using approx. 2 Tbsp. per cookie and press down. Bake at 350°F for 15-20 min.
After cooling drizzle or dip in chocolate. These oatcakes are also good just plain with no chocolate. To make chocolate use 2 squares of 95% Lindt chocolate and 1/4 cup of sugar free chocolate chips (sweetened with stevia).