Date Syrup & Cookies
Date Syrup & Cookies
Ingredients
For the Date Syrup
- 1 medium-sized bowl dates, pitted
- as needed water, to cover dates for soaking
For the Date-Oats Cookies
- 1 batch date pulp, leftover from syrup making
- 1 cup roasted oats
Instructions
- 1
Take a medium-sized bowl of dates and remove the pits from each date.
⏱️ 10 min
- 2
Place the pitted dates in a bowl. Pour water over the dates until they are fully submerged. To ensure all dates are submerged, place a plate on top of them. Let them soak for 30 minutes.
- 3
Transfer the soaked dates and the soaking water into a pan. Cook the mixture over medium heat for 15 minutes.
⏱️ 15 min
- 4
Pour the cooked date mixture through a fine-mesh sieve into a clean bowl. Press down on the solids in the sieve with a spoon or ladle to extract as much liquid as possible. The liquid is the date syrup, and the solids are the leftover date pulp (fibre).
⏱️ 5 min
- 5
Pour the strained liquid (date syrup) back into the pan. Simmer the syrup over low to medium heat, stirring occasionally, until it thickens to the desired consistency. This may take about 10-15 minutes.
⏱️ 15 min
- 6
Once thickened, the date syrup is ready to be enjoyed. It can be stored in a jar and used as a topping, for example, drizzled over pancakes.
- 7
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat.
⏱️ 5 min•🌡️ 180
- 8
Place the leftover date pulp in a bowl. Add 1 cup of roasted oats to the pulp.
⏱️ 2 min
- 9
Thoroughly mix the date pulp and roasted oats together with a spoon until well combined.
⏱️ 3 min
- 10
Take small portions of the mixture and place them on the prepared baking sheet. Flatten each portion into a cookie shape using the bottom of a glass or cup.
⏱️ 5 min
- 11
Place the baking sheet with the formed cookies into the preheated oven. Bake for 15-20 minutes at 180°C, or until lightly golden brown and set.
⏱️ 15 min•🌡️ 180
- 12
Once baked, the date-oats cookies are ready. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Kitchen Tools
Nutrition Facts (per serving)
Date Syrup & Cookies
For the Date Syrup
- 1 medium-sized bowl dates, pitted
- as needed water, to cover dates for soaking
For the Date-Oats Cookies
- 1 batch date pulp, leftover from syrup making
- 1 cup roasted oats
Instructions
- 1
Take a medium-sized bowl of dates and remove the pits from each date.
⏱️ 10 min - 2
Place the pitted dates in a bowl. Pour water over the dates until they are fully submerged. To ensure all dates are submerged, place a plate on top of them. Let them soak for 30 minutes.
- 3
Transfer the soaked dates and the soaking water into a pan. Cook the mixture over medium heat for 15 minutes.
⏱️ 15 min - 4
Pour the cooked date mixture through a fine-mesh sieve into a clean bowl. Press down on the solids in the sieve with a spoon or ladle to extract as much liquid as possible. The liquid is the date syrup, and the solids are the leftover date pulp (fibre).
⏱️ 5 min - 5
Pour the strained liquid (date syrup) back into the pan. Simmer the syrup over low to medium heat, stirring occasionally, until it thickens to the desired consistency. This may take about 10-15 minutes.
⏱️ 15 min - 6
Once thickened, the date syrup is ready to be enjoyed. It can be stored in a jar and used as a topping, for example, drizzled over pancakes.
- 7
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat.
⏱️ 5 min•🌡️ 180 - 8
Place the leftover date pulp in a bowl. Add 1 cup of roasted oats to the pulp.
⏱️ 2 min - 9
Thoroughly mix the date pulp and roasted oats together with a spoon until well combined.
⏱️ 3 min - 10
Take small portions of the mixture and place them on the prepared baking sheet. Flatten each portion into a cookie shape using the bottom of a glass or cup.
⏱️ 5 min - 11
Place the baking sheet with the formed cookies into the preheated oven. Bake for 15-20 minutes at 180°C, or until lightly golden brown and set.
⏱️ 15 min•🌡️ 180 - 12
Once baked, the date-oats cookies are ready. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.