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Orange Medjool Date Stuffed Spice Cookie

Back to Recipes Yields about 30 cookies

Ingredients:

  • 2 cups all-purpose flour
  • ½ cup large flake oats
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 1 pinch of ground cloves
  • ¾ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract

ORANGE DATE FILLING:

  • 1 cup Natural Delights Medjool dates, pitted and chopped (about 20 dates)
  • ½ tsp orange rind, grated
  • ½ cup orange juice
  • ½ cup flaked hazelnuts (filberts)
  • ½ tsp pure vanilla extract

Preparation:

FOR THE ORANGE DATE FILLING

  1. In a small saucepan, combine Medjool dates, orange rind and juice and bring to a simmer over medium heat. Cover and reduce heat to low. Cook, stirring once for about 8 minutes or until juice is absorbed and dates are very soft. Remove from heat and stir to break up dates. Stir in hazelnuts and vanilla; set aside to cool.

FOR THE COOKIES

  1. In a bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg and cloves; set aside.
  2. In a large bowl, using an electric hand mixer, beat together butter, granulated and brown sugars until fluffy. Beat in egg and vanilla. Using a wooden spoon stir in flour mixture then, using hands, bring dough together into a soft mixture.
  3. Using 1 level tablespoon of the dough flatten into a circle. Place 1 teaspoon of the orange date filling into the center and top with another tbsp of dough flattened into a circle and pinch edges to seal.
  4. Place on parchment paper lined baking sheet and repeat with remaining dough and filling. Bake in preheated 350°F oven for about 12 minutes, or until lightly golden around edges. Let cool slightly before serving.
Nutritional analysis per serving (1 cookie) - Calories: 150, Fat: 6g, Saturated Fat: 3g, Trans Fat: 0g, MUFA: 2.05, PUFA: 0.33, Cholesterol: 20mg, Sodium: 55mg, Potassium: 145mg, Carbohydrates: 25g, Fiber: 2g, Sugar: 17g, Protein: 2g, Vitamin A: 4%, Vitamin C: 2%, Calcium: 2%, Iron: 4%