Olive Oil Cookies with Pistachio & Dates
If you're looking for a killer dairy-free cookie recipe, then this is it. The combination of pistachio and dates is a classic inspired by the cuisine of the Middle East.
Serving Size: 20 cookies
2 cup organic all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup raw sugar, plus more for dusting
1/2 cup dates, pitted and chopped
1/2 cup pistachio, chopped
½ tsp. salt
2 large eggs
1 tbsp. vanilla extract
¼ cup unrefined olive oil
Preheat the oven to 375 degrees. Cream the egg, olive oil, vanilla and honey in a large bowl. Sift in the flour baking soda and salt; stir till a smooth consistency is achieved. Gently fold in the dates and pistachio and roll in to a ball. Leave to refrigerate for 30 minutes, then flatten into a disc. Dust lightly with sugar, then cut out small circles with a cookie cutter. Place on baking tray and bake for 10-12 minutes.
Cool on a rack for 5 minutes and enjoy. Keeps in an air tight container for up to a. week.