We are about to start building a deck in our backyard that flows off the kitchen and will be the hub of many happy memories, watermelon stains and impromptu barbecue dinners come summer. But before we begin, we have to dig up all flora which is potentially in the way of the construction and which we can't bear to lose. To be precise, that would be three big rosemary bushes. Over nine years after taking the first set of cuttings from a rosemary plant I bought at the local market, I now have eight massive thriving bushes.
My most favourite way of using this fragrant herb is to make big batches of my absolute favourite rosemary cookies. These are probably the only cookies I will eat. I love them so much, they even feature in my book. But it was time to update them. If they are the only cookies I eat, it was time to expand my cookie eating repertoire. On a recent solo trip to IKEA to pick up a kitchen island (which was a B*!## to load in the boot of my car) I had a little coffee break and munched on a dear little cookie studded with walnuts and dates. After two failed attempts in the coming weeks, I managed to create a healthy cookie recipe that will no doubt become my go to cookie for the next few years until it is time to update again. This cookie is amped with chia goodness and is refined sugar free. It is extremely more-ish but with all the goodness in it, why should you stop at one?
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DATE WALNUT CHIA AND ROSEMARY COOKIES
- 1 1/2 cups wholewheat flour
- 1/4 cup almond meal
- 1/2 cup walnuts, chopped
- 1/2 cup dates, chopped
- 1 1/2 tablespoons chia seeds
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons shredded coconut
- 1 tablespoon fresh rosemary leaves, chopped
- 1/2 teaspoon vanilla extract
- 1/2 cup macadamia oil
- 2 tablespoons maple syrup
- 1 egg
- Pre-heat oven to 180C (convection). Line a cookie tray with baking paper.
- Place all ingredients in a large bowl and mix with a wooden spoon. Using the palm of your hands, shape dough into 1cm thick and 5cm round cookies. Place on prepared tray leaving a space of of at least 3cm between the cookies. these don't expand and spread, but still!
- Place the tray on the middle rack in your oven and bake for approximately 18-20 minutes until cookies are golden. Remove from the oven and let cool completely on the tray. these are crumbly but harden as they cool
- Store in an air-tight container for up to 3 days.
Substitute whole wheat flour for gluten free flour. To make these vegan, substitute the egg for - 1/4 cup apple sauce and reduce maple syrup to 1 tablespoon OR 1 tablespoon cornflour mixed with 2 tablespoons water OR 1 tablespoon of macadamia oil and 1 tablespoon of water