My cinnamon and date honey cookies had taught me to love “mess”.
My original plan for these cookies was totally different.
In my mind they were scratched spirals of date honey, cinnamon and almonds.
In practice they came out nothing but scratched, but the “mess” created was a game changer for me.
The date honey puddles waiting on each bite had proven to me how much beauty there is hiding inside that “mess”.
The outlines that I planned would have never caramelized in the same way.
The crispiness these cookies have would have never be if it wasn’t for that “mess”,
So the whole is perfect in the eyes of the beholder and it has everything to do with our perspective.
I’m in a time in my life where I’m accepting and emotionally containing whatever the universe sends my way.
Meanwhile reality is a bit far from the plans I’ve had and I’m still struggling to see the reason why the universe sent this to me.
I’m sure it’s right and accurate for me, but in light of all of this I still can’t see it.
My cookies symbolize the storm of emotions within me,
They’re showing me the whole.
They’re showing me that a “mess” is pretty and a lot of good things can come out of it.
And they’re mainly showing me that when you recalculate your route you discover many wonderful things 🙂
So this recipe actually felt my emotions,
It taught me a lot,
It hugged me tight and encouraged me to look beyond the feeling of disappointment.
It showed me exactly what I needed to see,
And most importantly it proved that good things are just around the corner, you just have to take the first step towards them.
I know that usually I give you words filled with endless optimis,
And they are always genuine and honest,
And this time too my words are honest,
With the real feelings I carry in my heart,
They have no filter or masks.
These are home cookies,
That warms up your body as well as your heart.
They’re here to teach us that every “mess” is here for a good reason,
And that the outcome is beautiful and good; you just have to have the right perspective.
You can hear the crispiness of these cookies from a distance,
The caramelized cinnamon and date honey are addictive and will sweep you away,
They will stay with you for many days and leave you with a taste for more after each bite.
Believe in the good that is yet to come and aspire for it, it’ll come big time.
Happy and lighted days of optimism to us all 🙂
Cinnamon & Date Honey Cookies
Ingredients: suitable for between 20-25 cookies
- ½ cup almond butter (For alternatives, have a look at “A little extra From Me”)
- ⅓ cup maple syrup (For alternatives, have a look at “A little extra From Me”)
- 1¼ cup oat flour (For alternatives, have a look at “A little extra From Me”)
- ½ teaspoon baking powder
- Pinch of salt
For the filling
- ¼ cup date honey
- 1 packed teaspoon cinnamon (Can also put 1½ teaspoons)
- ½ cup almond flour (For alternatives, have a look at “A little extra From Me”)
- Preheat the oven to 350°F (175°C) on turbo mode.
- In a bowl put all liquid ingredients, almond butter, maple syrup and salt and mix well.
- To the bowl add oat flour and baking powder and mix until forming a sticky mixture. I recommend mixing with a spoon first and once crumbs of dough are formed continue mixing with your hands until a ball of dough is formed. If the mixture is too sticky and moist add 2-3 tablespoons of flour and mix until receiving a dough that’s comfortable to work with.
- Roll out the dough between two parchment papers until it’s 0.5cm (0.2”) thick, remove the top layer of parchment paper and leave the dough on the bottom layer.
- In a small bowl put the filling ingredients, date honey, cinnamon and almond flour and mix well.
- Spread our filling evenly on the entire surface of the rolled out dough and roll it up into a long shape.
- Cut the dough into squares that are as thick as one finger, place them on the parchment paper with relatively big gaps between them. Place another parchment paper on top of them and by using a rolling pin, roll out the cookies evenly and not too thin (Have a sneak peek at the pictures).
- Remove the top parchment paper and bake in the oven for between 8-12 minutes until they are stiff and slightly tanned.
Take out of the oven and gobble 🙂
A little extra from me:
- Can be kept in a sealed box on the counter for between 4-5 days.
- Oat flour can be substituted for 1½ cups of almond flour.
- Click here to see how to grind oat flour at home.
- Almond butter can be substituted for peanut butter / cashew butter. The butter you choose will affect the taste of the cookies. Using almond butter will provide the best outcome.
- Maple syrup can be substituted for agave syrup.
How to grind oatmeal at home 🙂