Ingredients for Date And Ginger Oat Cookies
- Plain Flour
- Oatmeal
- ½ cup shredded coconut
- 1 cup packed light brown sugar
- 1 cup chopped pitted dates (or ½ cup diced apricots)
- Ground Ginger
- ½ cup (1 stick) unsalted butter
- ¼ cup golden syrup
- 2 tablespoons water
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How to Make Date And Ginger Oat Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups rolled oats, ½ cup shredded coconut, 1 cup packed light brown sugar, 1 cup chopped pitted dates (or ½ cup diced apricots), and 2 teaspoons ground ginger.
- In a medium saucepan, combine ½ cup (1 stick) unsalted butter, ¼ cup golden syrup, and 2 tablespoons water. Cook over low heat, stirring constantly, until butter is melted and ingredients are combined.
- Pour the melted butter mixture into the dry ingredients and stir until just combined. Do not overmix.
- Roll the dough into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten each ball with a fork.
- Bake for 12-15 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
94g
Fat
47g
Carbs
13g
