Easy to make and great for kids. Try using a different variety of preserves each time you make them. We love to use fresh seasonal fruit, too. These cookies are inspired by a recipe from one of our health partners, Dr. Joel Fuhrman, author of Eat for Health.
3/4 cup 100% all-fruit preserves, such as cherry or apricot
Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and then drain dates well.
In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.
Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.
Per Serving: Serving size: 1 each, 180 calories (90 from fat), 10g total fat, 1g saturated fat, 30mg sodium, 16g carbohydrates, (3 g dietary fiber, 6g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.