Tu B'Shvat Cookie Recipe

Rabbi Ely Rosenfeld stopped by PTL to talk about the Tu B'Shvat holiday and this delicious cookie recipe!

Makes 20 cookies

Prep: 20 Minutes

2 c. walnuts
1 c. packed Madjool dates, pitted (soak 15 minutes if they are very dry)
1 c. rolled oats
½-T. vanilla extract
1 t. cinnamon
¼ t. sea salt
½ c. raisins

Additional:
2/3 c. chopped walnuts
¼ c. rolled oats

Put the walnuts into a food processor and process until they almost turn into walnut butter. Add the dates and process again until it becomes dough-like, then add oats, vanilla, cinnamon, and sea salt and process until well incorporated and doughy.

Transfer mixture to bowl and stir in the raisins.

Take one heaping tablespoon of mixture at a time in your hands and shape into twenty balls. If your mixture isn't sticking together, sprinkle it with two teaspoons of water.

Spread chopped walnuts and oats onto a clean surface work area. Press the balls into the chopped walnuts and oats and shape into cookies.

Chill the cookies in the freezer for a chewier texture or in the refrigerator for a softer cookie

Store in an air-tight container in refrigerator or freezer for one month.