Middle Eastern · Dessert
Sugar Dusted Date Cookies
A Middle Eastern-leaning date cookie rebuilt around lowfat cottage cheese and Greek yogurt instead of butter, with whole grains carrying the structure and a last dusting of allulose standing in for a sugar glaze.
$1
15 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
159Calories
6.3gProtein
2.2gFat
31.9gCarbs
9.9gSugar
4.1gFiber
350mgSodium
2mgChol
0.6gSat Fat
231mgPotassium
45mgCalcium
1.2mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
2.5gAllulose
0.3gAlcohol
Goes well with
Amber Ale
local
Moroccan Mint Tea
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180C/350F and line a baking sheet with parchment.
2
Blend the drained lowfat cottage cheese with the greek yogurt until smooth and lump-free.
3
In a bowl, mix the oat flour, whole wheat flour, baking powder, cardamom, cinnamon and salt.
4
Stir the chopped dates into the dry mix so they're evenly coated.
5
Add the cheese-yogurt blend, whisked egg white and vanilla extract, and mix to a soft, slightly sticky dough.
6
Divide the dough into 4 equal portions (about 29g raw each) and shape into rounds about 1.5cm thick on the lined tray, leaving space between them.
7
Bake for 13-15 minutes until the edges are just firm and lightly golden; the centers will remain soft.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool fully.
9
Once completely cool, dust the tops lightly with allulose just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g pitted and finely chopped date
- 1.1 oz30g oat flour
- 0.7 oz20g whole wheat flour
- 0.6 oz18g well drained, blended smooth cottage cheese lowfat
- 0.4 oz12g greek yogurt
- 1/21/2 egg whites, lightly whisked (15g)
- 0.1 oz2g baking powder
- 0 oz1g ground cardamom
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0.2 oz5g for dusting allulose
