MAKES 18 COOKIES
Contains Foods to Ponder: dates
¼ cup almond meal
¼ cup buckwheat groats
¾ cup gluten-free rolled oats
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon pure vanilla extract
¼ teaspoon ground cloves
1 ¼ cups packed pitted dates
1 tablespoon coconut sugar (optional)
1. Combine all the ingredients except the dates and coconut sugar in a high-speed blender or food processor and blend until the mixture has a fine consistency, like flour.
2. Add half the dates and blend until well combined, then add the remaining dates and blend until you have a uniform dough.
3. Scoop out rounds of dough about 1 tablespoon in size and roll them into balls, or flatten them with a rolling pin and use a cookie cutter to make desired shapes.
4. Roll the balls in the coconut sugar, if using, or sprinkle the sugar on top of the cookies.
5. For extra chewiness, place the cookies on dehydrator sheets and dehydrate at 115°F for 2 hours. Store in an airtight container on the counter for up to 2 days, or freeze leftovers for later.