These cookies are absolutely delicious. My complete favourite at the moment. Crisp on the outside and figgily chewy on the inside. They taste like a nostalgic childhood memory. I like them as much without the chocolate as with and that really is a declaration of love.
Put the dates and maple syrup in a small saucepan and mix to coat the dates. Bring to the boil and simmer gently for a couple of minutes. Let cool for five minutes.
Whizz to a pulp in the food processor. Add all the rest of the ingredients and whizz again until it all starts to come together. It will be like sticky sandy rubble.
Tip into a large bowl and knead for a minute until it starts to really stick together. Cover and chill in the fridge for 30 minutes. Preheat the oven to 180 C.
Roll the dough into walnut size balls and place on a lined flat baking tray. It makes about 18 cookies so I did it in two batches.
Flatten the balls slightly and then further more with a fork. They ended up being about 5 cm across. Bake for about 10 - 12 minutes. Watch them closely so they do not burn.
Place on a wire rack to cool.
Melt your chocolate in a bowl over a simmering gently saucepan of ¼ full water. Don't let the bowl touch the water.
When cool dip the cookies in the melted chocolate and place back on the wire tray to set. I used a small mug but had to use a butter knife when the level got too low in the cup to still come far enough up the sides of the cookie. The chocolate I used seemed very forgiving and it went on a treat.
Apply to Stupidly Culpable Face.
I prefer these beauties with a little colour to them. It brings out the maple syrup flavour.
Nutritional information is intended only as a guide and is approximate.