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These Date and Nut Cookies aren’t the prettiest cookies. They may actually be the UGLIEST Cookies I’ve ever made, but they are crazy delicious and packed with 9g of protein in EACH COOKIE (which is a pretty big deal)!
I’m always on the lookout for healthy snacks to pack in the kids and hubbies lunchboxes. And, of course, something snacky I can enjoy with a hot cuppa after school drop off.
Pre Clean Eating days, I would simply pop a store bought muesli bar in their bag, and I must admit it was soooo easy. I think I’d struggle to eat healthy if I didn’t have a stash of easy recipes to make at home.
I definitely spend more time in the kitchen than I used to. Which took a little getting used to at first. But over time, I’ve learned a few shortcuts like how important it is to Meal Prep Weekly, batch cook and keep some trusty recipes around that I can make in a few minutes.
MORE LUNCHBOX RECIPES TO TRY:
MOM HACK #5001: Prep ALL YOUR SNACKS for the Week
I prep all my snacks for the week in one session. Generally on a Sunday afternoon while I’m cooking dinner. This doesn’t mean making up a ton of little snack bags. I’m not that organised.
Every week I make up a Meal plan and this includes my planned snacks. Obviously, things don’t always go to plan (and the kids get carrot sticks three days in a row). But generally I like to prep two batches of easy snacks that I just pop into lunchboxes in the morning.
These Date and Nut Cookies are perfect for lunchbox prepping.
Keep them in an airtight container in the fridge and they will last all week. The only fussy thing about it is you will have to get out your food processor. I keep mine ready to go with the food processing blade (think that’s what its called) in tact. I hardly ever use the other attachments.
HOW TO MAKE DATE AND NUT COOKIES
Step 1 Process the dates: So, you’ve got your food processor ready to go. Pour in your dates and process until they are shredded into bits. They don’t need to be smooth because theses cookies are all about chunky.
Step 2: Add Remaining Ingredients and Process to a chunky mix: Add your selection of nuts (200g in total), peanut butter, honey and eggs and process everything for a few seconds. Your mix should look like this picture below – not too smooth – you want to see your nuts:
Step 3 Spoon onto baking tray : Spoon onto an oven tray lines with a baking sheet. It’s a little sticky. Aim for a walnut sized ball. Feel free to flatten slightly if you want more of a cookie shape.
Step 4: Bake at a medium heat 150’C / 300F for 20 minutes. Keep an eye on them in the final few minutes so that they don’t over brown. Burnt nuts are NOT forgiving.
Allow to cool completely before storing. I keep mine in an airtight container in the fridge. These are my new favorite containers right now.
The best thing about these cookies (aside from tasting super yum!) are that they are big and satisfying with 9g of protein in each cookie!
GET THE RECIPE
Clean Eating Date and Nut Cookies
- 1 cup Dried Dates pitted
- 3/4 cup Peanut Butter 180g
- 1/4 cup Peanuts 30g
- 1/4 cup hazelnuts 30g
- 1/4 cup almonds 30g
- 1/4 cup cashews 40g
- 1/4 cup pumpkin seeds 30g
- 1/4 cup sunflower seeds 30g
- 1 tbls honey
- 2 eggs
- Preheat oven to 150C/300F
- Line a baking tray with baking paper
- Process the dates for a few seconds to break them up. Doesnt need to be be smooth, unless your kids are fussy about date bits - in that case you can process to a paste.
- Add remaining ingredients (beanut butter, nuts, honey and eggs)and process to a chunky mix. See my image in the blog post above for idea on consistency)
- Spoon walnut size amounts onto the baking paper. Bake for 20 minutes @ 150C/300F. Keep an eye on the cookies in the final minutes of baking to prevent th nuts over browning.
- Allow to cook completely before storing.
- The Recipe needs 1 and a half cups of nuts. You can use any combination of nuts.