Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, cookies, oil-free, sweet · February 25, 2019

Tahini Medjool Date Chunk Cookies

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Tahini Medjool Date Chunk Cookies. Crunchy outside, sweet/salty and soft-baked inside, these oatmeal cookies just might be better than chocolate chip!

Tahini Medjool Date Chunk Cookies
THIS POST IS SPONSORED BY NATURAL DELIGHTS®

My favorite Medjool dates now come in sweet little sprinkle-on-or-stir-into-anything-sized chopped chunks, and I am HERE FOR IT.

First new packaging, now this new chopped mini form – Natural Delights really knows how to spoil a girl. As if Medjool dates weren’t already snack-perfect enough, these new little Medjool morsels are nearly irresistible to eating by the handful (after handful after handful after…). And they are conveniently coated in a light dusting of coconut flour to keep the finger stickiness under control too. They think of everything.

But what I am even more excited about than the straight snack-ability is how perfect they are for baking! Or cooking. Or topping smoothie bowls. But COOKIES…

Tahini Medjool Date Chunk Cookies

With the help of these new chopped Medjool dates I have created chunky, BETTER than chocolate chip, salted Tahini Medjool Date Oatmeal Cookies. And with only a quarter cup of sweetener for the whole batch, because those Medjool dates mixed in take care of much of the sweetening naturally but without the time/cleanup of having to blend them into date paste or chop them yourself.

I’m very happy chopped Medjool dates are now part of my baking life. Almost as happy as you will be when your mouth is full of one of these sweet-salty cookies.

Tahini Medjool Date Chunk Cookies

And don’t think for even a second that I neglected texture in all my excitement about the caramel-like cookie taste – I would never. Tahini and almond flour keep them moist in the middle, oats give them a wholesome chewiness, and maple syrup makes the edges just crispy. They are the perfect mix of soft-baked but slightly crunchy.

And if tahini isn’t your thing (me two years ago, so I get you) swap it for almond butter or peanut butter or whatever nut/seed butter you like.

Chopped Medjool dates have just given cookie baking an easy, fruit-sweetened upgrade and you need to get in on this, friends!

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Tahini Medjool Date Chunk Cookies

★★★★★ 4.9 from 30 reviews
  • Author: Natalie
  • Prep Time: 00:10
  • Cook Time: 00:10
  • Total Time: 20 minutes
  • Yield: 12 cookies
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Tahini Medjool Date Chunk Cookies. Crunchy outside, sweet/salty and soft-baked inside, these oatmeal cookies just might be better than chocolate chip!


Instructions

  • 1 cup (100g) rolled oats
  • 1/2 cup (55g) almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (125g) tahini (can sub with a different nut/seed butter)
  • 1/4 cup (80g) maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup (60g) Natural Delights® Chopped Medjool Dates

Notes

  1. Preheat the oven to 350ºF.
  2. In a mixing bowl, stir together the oats, almond flour, baking soda, and salt.
  3. Add the tahini, maple syrup, and vanilla. 
  4. Mix to form a thick dough.
  5. Fold in the chopped Medjool dates.
  6. Scoop/roll into balls and arrange on a cookie sheet lined with parchment paper (they will spread so don’t overcrowd).
  7. Bake for 10-12 minutes at 30ºF or until golden around the edges.
  8. Remove from the oven and cool for at least 10 minutes. 
  9. Enjoy, these are delish warm!
  10. Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 136
  • Sugar: 6g
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g

Keywords: vegan, oatmeal, gluten free, dessert, baking, snack, salted, oil free

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In: vegan, gluten-free, cookies, oil-free, sweet · Tagged: caramel, oatmeal

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Comments

  1. Jani says

    February 25, 2019 at 12:17 pm

    These tiny chopped dates have been on the scene since the early 1990’s, which is when I began using them in my recipes.
    They are primarily found in small, privately owned or co-op Health food stores.
    You should be able to find them in the bulk foods section 🙂
    Luv Ya!

    ★★★★★

    Reply
    • Natalie says

      February 25, 2019 at 2:50 pm

      Oh really, good to know! They are new to me but I love them🤗

      Reply
      • Karla says

        July 27, 2019 at 1:49 am

        Hi Natalie,
        I want to thank you for the best cookie recipe. I have been binging on your recipe for months now and everyone who tries them loves them. They are simple and the flavors are very complex!
        Love them!

        ★★★★★

        Reply
        • Natalie says

          July 27, 2019 at 1:58 pm

          Karla! I am so happy to hear you are loving and sharing these🤗 That is a perfect description. Thank you for the feedback, and I hope you are having a wonderful weekend!

          Reply
  2. Carpenter Marilyn says

    February 25, 2019 at 12:44 pm

    Bake at 30 F ????
    Ty, Marilyn

    Reply
    • Natalie says

      February 25, 2019 at 2:53 pm

      Ah my bad, that’s a typo! It should be 350, thanks for catching it😊

      Reply
  3. Lucie says

    February 25, 2019 at 1:54 pm

    Just make them and they are delicious !
    Also tried the spiced chai chia pudding and wow !
    Love your recipes 🙂

    Reply
    • Natalie says

      February 25, 2019 at 2:54 pm

      YAY!! I can’t believe you tried them already, but I am thrilled to hear you enjoyed them🤗 And the chia pudding too!

      Reply
      • Lucie says

        February 25, 2019 at 3:42 pm

        Yep! I was already in the kitchen looking for some recipes:)
        I had all the ingredients on hand and they are really easy to do 👍🏻

        Reply
        • Natalie says

          February 26, 2019 at 2:34 pm

          Well that’s perfect, and I hope you loved them!

          Reply
  4. Jess @choosingchia says

    February 25, 2019 at 2:07 pm

    dates in everything is the best so I can only imagine how good these are! Will need to go pick up a fresh pack of dates to make some 🙂

    Reply
    • Natalie says

      February 25, 2019 at 2:54 pm

      Haha yes totally agree, these just make that even easier🤗 Happy monday Jess!

      Reply
  5. Ela says

    February 25, 2019 at 6:40 pm

    Dates make everything better! These cookies look so good, Natalie! 🙂

    ★★★★★

    Reply
    • Natalie says

      February 26, 2019 at 2:37 pm

      Mmm yes I agree, very much like salted caramel and SO good😋 Thanks Ela!

      Reply
  6. Ashley says

    February 25, 2019 at 6:53 pm

    Just made a big batch of homemade cashew butter & I have a hunch it is destined for these cookies! I love cookies that are nourishing enough to be called breakfast but still taste like dessert and meet all my cookie-cravings needs. I actually just ate a couple Natural Delights dates stuffed with nut butter and chocolate last night and it made me realize that life would be beyond dull without Medjool dates! =)

    ★★★★★

    Reply
    • Natalie says

      February 26, 2019 at 2:38 pm

      Mmmm homemade cashew butter…I’m jealous rn😋 Ha what a true realization though, dates truly do make life better and definitely sweeter!

      Reply
  7. rachel says

    February 25, 2019 at 7:37 pm

    Can I replace the maple syrup with honey?

    Reply
    • Natalie says

      February 26, 2019 at 2:38 pm

      Yep, that will work too!

      Reply
  8. Felicia R Palmer says

    February 25, 2019 at 10:36 pm

    My daughter eats dates every day — stuffs them with choc chips and coconut flakes and takes them to school. I’m excited to try this with her. I am going to use sunflower butter so they will be school safe!

    Reply
    • Natalie says

      February 26, 2019 at 2:40 pm

      Oh I love dates stuffed with nut/seed butter and chocolate chips too…SO YUM😋😋 So already sounds like she has very good tastes haha, and I hope she loves these too! Just one warning, if you use sunflower butter with the baking soda they will turn green, so maybe skip the baking soda and just have them be a little less fluffy unless you want green cookies😆

      Reply
  9. Brandi says

    February 26, 2019 at 6:51 am

    Is it possible to sub the almond flour for coconut flour?

    Reply
    • Natalie says

      February 26, 2019 at 2:40 pm

      Hmm almond flour is very moist whereas coconut is very dry, so I don’t recommend it they will turn out dry and kinda crumbly. You could try oat flour though!

      Reply
  10. Jasmine says

    February 26, 2019 at 12:12 pm

    If I were to half the recipe, would I just use 1/4 tsp of baking soda?

    Reply
    • Natalie says

      February 26, 2019 at 2:42 pm

      Yep, that will work! Enjoy 🙂

      Reply
  11. Amy says

    February 26, 2019 at 5:22 pm

    Love finding plant based recipes with ingredients I have on hand! They’re in the oven right now. They aren’t spreading out, they’re staying in balls. Not sure why, but it could be the 1/4 c pecans and 1/4 c vegan chips I added 😀

    Reply
    • Natalie says

      February 26, 2019 at 5:30 pm

      Hmm could be that, did you make any other changes? Well they will still be delish as balls, but you can flatten them a little bit before baking next time too!

      Reply
  12. Mandy says

    February 27, 2019 at 6:57 pm

    When you’re buried under three feet of snow….you bake, of course 😆 and when I saw this recipe come through in an email with the words tahini and dates, I knew this would have to happen immediately! Tahini is life (we go through at least a jar a week because I’m an addict) and it makes me SO happy that you’ve crossed over to the other side 😉😂 OK, so since we’re pretty much stranded at home with all the snow and I had to make these now, I went ahead and chopped some dates and tossed them in coconut flour and I am happy to report it worked perfectly! Now, the cookies themselves…my new favorite! They’re buttery, melt-in-your-mouth delicious with wonderful pops of caramel, salty goodness! Thank you for not skimping on the salt here because it plays so well with the tahini and maple syrup!! My first batch in the oven did not spread out, which I’m totally not complaining because they were still AMAZING 😍 but the second batch I flattened just a little before baking and they looked exactly like yours! Excellent recipe! I’m off to enjoy another cookie with some coffee and watch the snow fall ❤️ hope you’re having a great week so far!

    ★★★★★

    Reply
    • Natalie says

      February 28, 2019 at 11:56 am

      OMG 3 FEET??? Haha wow that is impossible for me to imagine, but sounds fun and crazy all at once😆🤗 And yes, definitely reason to do tons of baking! Oh trust me, you are not the only one who is glad I finally converted to the tahini loving side. I still like it best in baking/sweet stuff, but something about it combined with maple syrup creates the most magical caramel-y flavor. You and your tahini toffee sauce (yes I still remember and make that!) are definitely to thank for helping win me over too😘 So happy you liked these cookies and area already on batch 2! Much love and I hope the weather calms down a little soon🙈

      Reply
  13. sarah Ramsay says

    February 28, 2019 at 3:26 pm

    These are SO GOOD!!! I must have made mine way bigger than yours, I only got 6, they arent huge but whatevs coz they are DELICIOUS!

    ★★★★★

    Reply
    • Natalie says

      February 28, 2019 at 3:32 pm

      Ha no such thing as too big a cookie🙌😂 I always ended up eating these two at a time anyways, but I am SO happy you liked them Sarah!

      Reply
  14. The Vegan 8 says

    March 1, 2019 at 12:57 pm

    I totally thought those were chocolate chips! That is so cool that they make little bits of dates bite size like that, so much easier to avoid having to chop them up! I love almond flour in oatmeal cookies, this is how I make mine and they are so delicious! Tahini sounds like a lovely addition and it’s such a bitter seed butter that I bet the date pieces really help balance them out. I also really like how thick and chunky they are, extra hearty cookies that you can feel good about eating. I especially like the salted part too, that always amps up desserts so deliciously. I hope your hand is feeling better!

    Reply
    • Natalie says

      March 2, 2019 at 10:59 am

      Ha they’re not AS sneaky as the psych out raisins that look like chocolate chips, but still nope no chocolate here (shockingly lol). Although chocolate chips added in too certainly wound’t be bad😉 I am so glad I finally tried the oat + almond combo in cookies, I love it in cakes but it’s just as good in cookies! And yes, extra salt ALWAYS🙌 Happy weekend!

      Reply
  15. MJ says

    March 1, 2019 at 2:22 pm

    Can’t wait to try these! Except- I’m out of maple syrup!!! Any suggestions for substitutes? Or is it a must to get my butt up and out to the grocery and just buy some maple? Thanks!

    Reply
    • Natalie says

      March 2, 2019 at 11:00 am

      Any liquid sweetener will work! Hopefully you have another one on hand so a grocery store trip does not stand between you and COOKIES😬🤞

      Reply
  16. Aleks says

    March 3, 2019 at 3:56 am

    I was suspicious. Better than chocolate chip? I love dates. But that’s one mighty bold claim there. However, my suspicions were TOTALLY unfounded! These are the BEST cookies on your blog (and they’ve got some stiff competition there). You’ve got serious wizard skills balancing that tahini bitterness with maple syrup and dates to give it such a moreish taste and texture! 🙌🙌 The whole family loved them (including the 3 year old who previously told me that dates were much too brown for him)!

    ★★★★★

    Reply
    • Natalie says

      March 3, 2019 at 10:38 am

      Whoa!! That is high praise, I am soooooo happy you loved them so much Aleks🤗🤗 I didn’t think I could top chocolate chip either, but the sweet/salty flavor of these did it for me so I’m glad you agree. Too much brown😂 Lol well I’m glad these cold convince him otherwise! Enjoy the rest❤️

      Reply
  17. Catherine says

    March 3, 2019 at 1:32 pm

    OMG!!! These are good cookies.

    ★★★★★

    Reply
  18. Eunice says

    March 4, 2019 at 2:40 pm

    Brilliant recipe and it’s so so good! Finally got around to baking last night and they’re delicious right out of the oven and kicks my salty and sweet cravings at once. Theyre also so filling 😊 thanks for the lovely recipe

    ★★★★★

    Reply
    • Natalie says

      March 5, 2019 at 10:31 am

      YAY!! I am so happy they were a success, and totally agree the sweet + salty is EVERYTHING😋😋 Thank you for the awesome feedback, and enjoy the rest!

      Reply
  19. Ashley says

    March 6, 2019 at 6:12 am

    Ahh I love your recipes! I don’t have the minis available where I live, could I just chop some regular dates instead?

    Reply