Shortbread Cookies with Dates (Almond Flour)

almondflourshortbreaddates These five-ingredient vegan Almond Flour Shortbread Cookies are perfectly sweetened with dates. They are crispy around the edges, chewy in the middle, and they go from scratch to done in 20 minutes flat. Vegan, gluten-free, soy-free recipe.

1 cup blanched superfine almond flour, such as Bob's Red Mill
½ cup deglet noor dates (~ about 12)
1 tsp. pure vanilla extract
3 Tbsp. extra-virgin olive oil
¼ tsp. cardamon powder (from green cardamoms), optional but nice
1 pinch sea salt

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). I start the oven before I begin making the cookies, because of how quickly they come together.

Soak the dates in water for 30 minutes and drain. If you use Medjool dates, you might want to scale down to half the amount because they are sweeter.

Place the dates in the bowl of a food processor and purée until you have very small pieces.

Add the remaining ingredients to the food processor and process until the dough comes together.

Divide the dough into 12 portions and roll each portion into a ball.

Arrange the dough balls on a baking sheet, about an inch apart. Then, using the tines of a fork, press down on each ball once and then once again at a right angle, to make a crosshatch design.

Place the cookies in the oven and bake for 13-14 minutes or until they turn lightly golden on the sides and the top. Remove, and let the cookies cool on the sheet.

Cook's Notes: If you don't have a food processor, purée the dates coarsely in a blender and then mix with the other ingredients in a bowl using a spatula.