Trilby's
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!
Ingredients
Date Filling
- 1 lb dates pitted and chopped. May substitute raisins and nuts, if desired.
- 1 cup sugar
- ½ cup water
Cookie Dough
- 1 cup sugar
- 1 cup coconut butter
- 1 tbsp boiling water
- ¾ cup plant milk plus extra when rolling out dough
- 2 cups Instant Oatmeal
- 2 cups All-Purpose Flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
Instructions
- 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
- 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.
Notes
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.