Well, here it's the third week in July and it's raining and we're experiencing unseasonably cool temps. What's a Cookgirl to do stuck inside the house all day? A: Bake cookies! This recipe is from the Delicious Living magazine and elaborated by me to give the cookies a Middle Eastern flavor. Gluten-free, egg and dairy free-easy! The barberries, cardamom and orange blossom water were all my addition.

Ingredients

cup walnut halves, and pieces↗1 cup
dates, pitted and roughly chopped (I used medjool)↗5
(I used medjool)
barberries2 tablespoons
(Optional-but it gives the cookies a little bit of color and an interesting contrast of flavors)
grapeseed oil↗1 tablespoon
(Increased from 1 teaspoon. The mixture required more in order to form into a ball.)
vanilla extract↗1 teaspoon
(reduced from 1 1/2 teaspoons)
ground cinnamon↗3⁄4 teaspoon
ground cardamom↗1⁄4 teaspoon
orange blossom water↗1⁄2 teaspoon
pinch sea salt↗1 pinch

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
Place walnuts, dates (and barberries if using) in a small food processor and PULSE until coarsely ground.
3
PULSE in oil, vanilla, cinnamon, cardamom, orange blossom water and salt. Stop the machine from time to time and scrape down the sides of the bowl to help the mixture to blend well and form into a ball properly.
4
Continue to pulse until mixture begins to form a ball. <<This step took about 3-4 minutes in our food processor.
5
Line a baking sheet with parchment paper.
6
Scoop dough (I used a small, oiled cookie scoop), 1 tablespoon at a time, onto prepared baking sheet, forming into balls; flatten slightly.
7
Bake for 6–8 minutes, until firm.
8
Cool on baking sheet.

Source: food.com

Original recipe ↗

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