Arabian Date Cookies

First, prepare the filling: Place the dried dates in a small saucepan, add 50 ml of water, and bring the mixture to a boil over high heat. Then reduce the heat to medium, cook the mixture for 3–5 minutes, mashing the dates with a fork to create a coarse date paste. Afterward, remove the saucepan from the heat.

Now preheat the oven to 160 °C and line a baking sheet with parchment paper. Then prepare a food processor, add the spelt flour, coconut oil, milk, cane sugar, and baking powder, and mix the entire mixture for 1–2 minutes until all ingredients combine into a compact mass. Divide the resulting dough into 8 equally sized portions and form them into balls. Then, flatten each ball in your palm into a thin disc, place ⅛ of the date filling in its center, wrap the edges of the disc around the filling, press them together with your fingers, and reshape it into a ball in your palms. Place the filled balls onto the lined baking sheet. Once all the dough and filling are used, slightly flatten each ball with the bottom of a glass to make them as thin as possible (approx. 0.5 cm), but without tearing the dough.

Place the prepared balls into the preheated oven and bake until golden brown for 25–30 minutes at 155–160 °C.