Makes about 15-20 1.5-2” cookies

¾ cup LIVA Date sugar
⅓ cup Coconut Oil
½ cup Hot Water
2 tsp Vanilla Extract
¼ tsp Sea Salt
⅓ cup Nut or Seed Butter (Almond or sunflower- no added oils)

1 cup Spelt Flour
½ cup Almond flour/meal
½ tsp Baking Soda
2 ½ tsp Cinnamon- ground
2 ½ tsp Ginger powder
¼ tsp Clove- ground
¼ tsp Nutmeg- ground

1 Egg

1 small bowl of warm water- set aside.

Preheat oven to 350F and line a large baking sheet.

In a medium mixing bowl, combine LIVA date sugar, coconut oil, hot water, vanilla extract, sea salt, and nut (or seed) butter of choice. Make sure there are no added oils in the nut or seed butter that you use. Mix well until it’s a smooth and thick paste- almost like a molasses texture.

Then add in flours, spices and baking soda. Mix together well. Taste it and adjust spices to your palette if needed. Once combined, add in the egg and gently mix it in until evenly distributed.

In a small bowl, add some warm water and place it beside the mixing bowl and baking sheet.
With a spoon, scoop batter and place on a lined baking sheet. Dip fingers in warm water as needed. Gently spread scooped batter on the lined baking sheet with at least 1” of space in between each cookie. They will expand a little but they don’t smooth out when baking. So dip fingers in the water bowl and smooth out as needed.

Bake in the oven for 8-12 minutes until the edges are firm. Remove from the baking sheet and cool on the cooling rack or stone

The egg in this recipe strengthens the cookies so you little ones will be parading into the kitchen and POPping them into their mouths.

Episode reference:
Season 2 Episode 4: Egg Parade