Filled with gooey, sweet dates, this oatmeal cookie will soon become one of your family's favorites. This was always the cookie we set out for Santa with a glass of milk and some carrots for the reindeer! I swapped out the original shortening and dairy milk to make them refined oil-free and vegan. Enjoy!
Course: Dessert, Snack
Cuisine: Christmas, Cookies, Holiday
Keyword: Christmas, Cookies, dates, oatmeal
Author: Cindy Thompson, Trimazing! Health & Lifestyle Coaching
1lbdatespitted and chopped. May substitute raisins and nuts, if desired.
Preheat oven to 350°F. Line two cookie sheets with a silicone baking mat or parchment paper.
Make Date Filling
Combine the dates, sugar, and water in a saucepan and boil until thick. Add a little more water if it gets too thick. Let cool.
Make Cookie Dough
Cream together coconut butter and sugar. Add a tablespoon of boiling water if mixture is crumbly instead of creamy.
Mix together dry ingredients.
Alternate adding dry mixture and milk, mix until dough forms.
Roll and Fill Cookies
Roll out dough on well-floured surface to 1/8-inch thick. Cut into rounds with a 2½ inch round biscuit cutter.
Add a mound of date filling, about ½-1 teaspoonful, to each cut round. Fold the round in half over the filling to form a crescent shape. Pinch edges together and place on cookie sheet.
Bake at 350°F in center of oven, 8-10 minutes until barely brown. Do not brown these cookies, you want them to still be soft.
Remove to cooling rack.
Put in cookie tin or other sealed container after cool.
These cookies will soften in a cookie tin or sealed container, which is exactly what you want! Trilby's freeze great, so make a bunch ahead of time to cross one thing off of your winter holiday to-do list.