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Vegan Version of Mom’s Date Turnover Cookies
One bite of Mom’s Date Turnover Cookies and you want more! The sweet date filling inside a soft, buttery cookie wins over any date doubters.
Mom knew baking and cooking as well as any professional. In fact, her county fair entries usually placed at the top of their class. Local friends loved receiving her baked goods at Christmas time.
A family hand-down from her mother and perhaps even her great- grandmother, this recipe delighted generations. However, the original relied on sugar and butter to build the soft cookie. Our version is vegan and healthy. However, it maintains the flavor and texture of Mom’s Date Turnover Cookies.
Mom’s Date Turnover Cookies, the recipe
- 1/2 cup water
- 2.5 cups dates, pitted and chopped
- 1/2 cup date sugar
- 1 1/2 cups flour (whole grain, organic)
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups oats
- Preheat oven to 350°
- In a saucepan, cook dates and water until thickened, stirring constantly.
- Remove from heat. Set aside to cool completely.
- Put oats in a blender or food processor and pulse until crumbly.
- In a large bowl, cream together date sugar, vanilla, and coconut oil.
- Add salt and soda. Mix well.
- Stir in flour until well mixed.
- Add oats and mix well.
- Blend in 2-4 tablespoons of water, more or less as needed to make a smooth dough.
- Roll to 1/8 inch thick (we like to roll between two pieces of parchment)
- Cut round cookies with a 2″ cookie cutter.
- Place a teaspoon of the date paste into the center and fold the two half edges together to make a crescent.
- Repeat until all the dough is used.
- Bake at 350°f for 12-15 minutes or until lightly browned.
- Cool on baking rack.