Gluten Free Chewy Date Protein Cookies

Ingredients

1 cup melted butter 
1 cup coconut sugar  
1/2 cup brown sugar  
1 egg 
1 egg yolk 
1 tbsp Cinderella Date Syrup  
1 tsp baking soda  
1 cup tapioca flour 
1 1/2 cups chickpea flour  
½ cup chopped Cinderella Dates 

Topping: 
6 Cinderella Dates 
1/4 cup cashews  
1/4 cup dark chocolate  

Method

1. Preheat the oven to 150°C fan bake and line two baking trays with baking paper. 
2. In a large bowl, whisk together the melted butter, coconut sugar and brown sugar until combined. 
3. Add the egg, egg yolk and Cinderella Date Syrup, then whisk until the mixture is smooth and glossy. 
4. Add the baking soda, tapioca flour, chickpea flour and chopped dates. Mix until a dough forms. 
5. Roughly chop the remaining dates, cashews and dark chocolate for the topping. 
6. Roll the dough into 18–20 balls. Press the tops into the chopped date, cashew and chocolate mixture, then place on the prepared trays, leaving space between each cookie. 
7. Bake for 8 minutes, or until just set. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. 

Tip 

Bake 6–8 cookies per tray, depending on how large you’d like them. 

Recipe by @tiffanyclayton 

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