They are rolled up full of love, endless blessings, and infinite love.
The heart fills with blessing and tranquility after a bite of them.
They are amazing for every stage in life,
Before or after Yom Kippur fasting,
Just on regular days,
And even for a special weekend treat.
Simply because we want to indulge,
Because the news troubles us,
Because they don’t contain sugar,
Because they only have a spoonful of butter,
Because the heart expands when we encounter them,
Because everyone devours them in a moment, just standing and eating them in the kitchen,
Because there’s no substitute for them,
Because I’ve been making them for years and have never been disappointed,
Because my mom’s recipe with gluten will always have a special place in my heart,
Until I exploded this recipe for myself and for anyone who only desires a healthy, delightful, tasty, satisfying, and even better cookie.
This is a mother’s recipe,
A recipe from the heart,
A recipe of joy,
A recipe of love,
A recipe of health,
A recipe of tranquility,
A recipe with countless iterations,
A recipe of home, the most homey recipe in the world.
Kneading, tranquility, and rolling of the dough are all that’s needed to serve this complete happiness.
Wishing all of us good news,
Great compassion and love, and days that are good, sweet, and full of wonderful cookies.
Rolled cookies for “yom cipor”
suitable for a standard 2 cookies rolls (about 20-30 cookies)
Ingredients for the filling:
After filling you will notice that there’s some filling left after the cookie smears, you can
make 3\4 or 1\2 for the people that like less filling.
● one cap of regular/non dairy milk
● 500 grams of vacuum-stained dates\ 15-20 pitted dates
● 3 tablespoons of date honey
● A teaspoon of cinnamon (if you like)
● Pinch of vanilla extract
For the dough:
● 3 M\L size eggs
● A tablespoon of coconut oil/butter/coconut butter
● 1\2 teaspoon baking soda/baking powder
● 2 cups almond flour/oatmeal flour (for alternative options go to “a little extra of me”)
● 1 cap of tapioca/cornstarch flour
Preheat the oven to 355°F (180°C) and line a baking pan with parchment paper.
If necessary, melt the coconut/butter oil in the microwave for a few seconds, then
simmer slightly and mix with the eggs.
We’ll add the almond flour, tapioca flour and baking soda.
We’ll combine the dry mixture with the wet mixture with a spoon and then
knead with our hands into a uniform dough.
If the dough is slightly sticky, add up to three additional spoons of almond flour or
We roll the dough into a ball and wrap it in plastic wrap and put it in the refrigerator
for 10 minutes to cool. You can skip this step, but it makes working with the dough
Meanwhile, prepare the filling. In a bowl, combine the milk and dates (if using
pitted dates, chop them into small pieces). Heat the mixture in the microwave for
about 30 seconds until the dates soften. Add the date honey, cinnamon, and vanilla
extract. Blend everything together using an immersion blender or regular blender
until you have a smooth, light brown mixture.
I warn you – it tastes incredibly good.
Take out the dough after cooling in the fridge and divide it into two halves.
One half we will cover in.
Remove the dough from the refrigerator and divide it into two equal parts. Keep
one part wrapped in plastic wrap while working with the other. Roll out the dough
between two sheets of parchment paper to a thickness of about 2 cm (3/4 inch).
Remove the top parchment paper, spread a generous layer of the date filling over
the dough, covering it evenly, including the edges. Be careful not to use too much
filling as it may make the dough difficult to work with. Carefully roll up the dough
with the help of the bottom parchment paper into a log shape, keeping the seam
on the bottom. Cut the rolled log into slices about the width of a finger and place
them on the prepared baking pan. Repeat the process with the second part of the
dough and filling.
Bake for about 15-20 minutes or until the cookies have a slightly golden bottom
and appear slightly dry and firm. Be careful not to overbake them.
Remove from the oven, let them cool slightly, and dust with powdered sugar.
A little extra from me:
- You can store the cookies in an airtight container in the refrigerator for up to 5 days.
- Before baking the cookies, after cutting the roll, leave the cookies close to each other and do not separate them.
- The leftover filling can be eaten with a spoon or stored in the freezer for the next time.
- The filling can be any of your choice, including store-bought fillings.
- You can also fill the cookies with a delicious chocolate spread made with 200 grams of dark chocolate, a quarter cup of coconut milk, and a tablespoon of olive oil. Melt everything in the microwave, mix well, andspread it over the rolled-out dough.
- You can use regular dates instead of vacuum-packed ones. In that case, start with half a cup of milk, blend it, and add more liquid as needed during blending.
- The best version of the dough is a combination of almond flour and tapioca flour.
- You can skip the cornstarch and use 1 1/2 cups of almond flour or 1 1/2 cups of oat flour instead.
- If you choose to substitute the flours with wheat flour or all-purpose flour (which contain gluten), be aware that you may need to add a little liquid to the dough. You can add milk/water (up to about a quarter cup, depending on the dough’s consistency) to make the dough flexible and not dry.
- The recipe is kosher for Passover if you replace the oat flour with almond flour.
- Please note that if your dough turns out stickier or drier than what you see in the
- pictures, here are some actions you can take to adjust it: If the dough is too sticky and wet, gradually add almond flour or tapioca flour while kneading. Add a tablespoon at a time until you achieve a dough that is flexible and easy to work with. If the dough is too dry and crumbly, add an egg yolk one at a time while kneading until you reach a dough with a comfortable consistency.