Penelope Featherstone’s recipe for Vegan Date Cookies (which he may or may not have found on Pinterest)
1 cup dates, packed (make sure to soak them for 10 minutes in warm water and drain)1 medium ripe banana2 Tbsp all natural, salted almond butter or peanut butter3/4 cup almond meal3/4 cup gluten free rolled oats1/4 cup flaxseed
1. Put the dates in a food processor and pulse until only small bits remain.
2. Mix in the banana and almond butter until it’s all combined.
3. Add the almond meal and rolled oats to the mix and pulse until it forms a loose, wet, sticky dough.
4. Scrape into a mixing bowl and add flaxseeds to the mix.
5. Allow mixture to chill for 10-15 minutes.
6. Preheat over to 350 degrees.
7. Scoop out 1 Tbsp of your mix and form it into a disc and arrange on a baking sheet lined with parchment paper.
8. Bake for 15-18 minutes, until they’re golden brown and sort-of firm to the touch.
9. Remove and let set for a few minutes on the pan, then carefully transfer to a cooling rack. Serve immediately to guests.
Note: This is a real Vegan recipe. Don’t worry about getting carted off to North Lower Bayheightsville General if you decide to give it a whirl.
Check back every Monday, Wednesday and Friday during the summer as It’s a Shore Thing follows the adventures of the Featherstone family as they run the family bed and breakfast in out-of-the-way North Lower Bayheightsville.