Delicate and sweet, these stuffed date cookies are a paleo take on a holiday tradition. They’re nut free and egg free, too!
For the Shortbread
- 1 cup + 2 tablespoons cassava flour
- 1/4 cup + 2 tablespoons arrowroot flour
- 1/4 teaspoon salt
- 1/2 cup + 3 tablespoons ghee or grass fed butter, softened
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
For the Date Filling
- Combine the cassava flour, arrowroot flour, and salt in a large bowl. Add the ghee/butter, maple syrup, and vanilla extract, mixing a dough is formed. Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 15 minutes to an hour.
- Add the dates, coconut sugar, and vanilla extract to the bowl of a food processor. Pulse until you form a paste, scraping the sides as necessary.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Prepare two more clean sheets of parchment paper for rolling out the dough. Lay one piece of parchment paper on a flat work surface and dust lightly with cassava flour. Roll out the dough to 1/8-inch thickness. Use a large circle cookie cutter (or a wide mason jar lid!) to cut the dough into circles. Transfer the cookies to the baking sheet. Top each circle with a rounded 1/2 teaspoon of the date mixture. Fold the circles in half and use a fork to crimp and seal the sides together.
- Bake for 16-18 minutes or until lightly golden. Let cool for 3 minutes before transferring to a wire rack to finish cooling. Cookies can be stored in a sealed container for 1 week at room temperature.
Another way to make these cookies is to sandwich the date paste between two cut-out circles of dough. Transfer one circle to the baking sheet. Place the date past in the center, and top with another circle. Use a fork to crimp all around the edges.
The dough is very delicate, so take care while folding them. If the dough cracks, just use your fingers to shape the dough around the date paste and seal any cracks.
Keywords: Paleo Stuffed Date Cookies