By Carrie Dorr
1. 1 cup firmly packed pitted Medjool dates (8-10 dates)
2. 1/4 cup flaxseed meal
3. 1 1/2 cups crispy brown rice cereal
4. 1 1/4 cup rolled oats
5. 1 1/2 tsp vanilla extract
6. 1 tsp cinnamon
7. 1/4 tsp almond extract
8. 1/8 tsp fine sea salt
9. 3/4 cup frozen raspberries
10. 1/4 tsp almond extract
1. Preheat oven to 350 degrees.
2. Place dates and flaxseed meal in a small bowl. Cover with 1/2 cup boiling water. Cover bowl and set aside until the dates are soft and hydrated, and liquid had thickened (about 10-15 minutes)
3. Using food processor fitted with a metal blade, pulse rice cereal and oats for 3 seconds. Repeat 2 or 3 times until mixture is coarsely ground. Transfer mixture to a small bowl and set aside.
4. Place the date mixture into the food processor. Add vanilla, cinnamon, almond extract and salt. Puree until smooth, stopping to scrape down the sides with a rubber spatula as needed. Reserve 1/4 cup date puree and set aside for use in the raspberry filling.
5. Pour oat and rice mixture onto the remaining date puree in the food processor. Pulse together until mixture is smooth and date puree is thoroughly incorporated. Taste and season with additional vanilla, cinnamon, almond extract and salt. Mixture should be firm enough to roll into a ball. If it seems too wet, add a little more crushed rice cereal, if it seems too dry, add a small amount of water.
6. To make the filling, thaw raspberries until they as soft enough to mash. In a medium bowl, whisk together thawed raspberries, reserved 1/4 cup date puree and almond extract.
7. Line a baking sheet with parchment paper. Roll dough into balls and arrange on baking sheet. Make a 1 inch indentation in the center of each ball with your thumb. Spoon 1 tsp raspberry filling into each cookie.
8. Bake cookies for 20 minutes.