INGREDIENTS
2 & 1/2 cups almond flour
1/3 cup brown coconut sugar
1 tsp baking powder
1 Tbsp ground cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
2 dates, chopped fine
1/2 tsp fine sea salt
1/2 cup vegan butter
3 Tbsp Three Trees Almond Milk
2 tsp vanilla extract
PROCESS
In a large bowl, whisk the almond flour, coconut sugar, baking powder, cinnamon and salt.
Add the butter, egg, vanilla extract, chopped dates , stirring until blended into a cohesive dough. I recommend doing this in a food processor.
Cover the bowl and chill the dough for at least 1 hour. This is a wet dough. The longer it chills, the better. I put this in the freezer because I wasn’t getting the consistency I wanted.
Preheat oven to 350ºF and line a large cookie sheet with parchment paper. Transfer the chilled dough to a large sheet of parchment paper; top with a second sheet of parchment paper.
Using a rolling pin, roll the dough to between 1/8 and 1/4 inch thickness.
Using a knife or pizza cutter, cut into 2.5-inch squares; transfer squares to prepared sheet.
Bake in preheated oven for 12-14 minutes, until golden brown (they will still look slightly soft–will harden as they cool).
Cool on the pan 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container.