The warmth of spices like cinnamon, nutmeg, and ginger turns this diabetes-friendly sweet into a forkful of comfort. Enjoy our Maple Dates Cookie With Cinnamon Espresso Frosting.
Maple-Date Cookies with Cinnamon-Espresso Frosting
Preparation Time 30 minutes
Bake Time 8 minutes (Per Batch)
1. Preheat oven to 176°C. Lightly grease a cookie sheet. In a medium bowl beat butter with a mixer on medium for 30 seconds. Add the next three ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in the next three ingredients (through vanilla). Beat in both flours. Stir in dates.
2. Drop dough by teaspoons 2 inches apart onto prepared cookie sheet; flatten slightly. Bake for 8 to 10 minutes or until edges is light brown. Remove; cool on a wire rack.
3. Spread cookies with Cinnamon-Espresso Frosting. If desired, sprinkle with additional cinnamon and/or coffee powder.
In a medium bowl stir together 2 teaspoons hot water and 1 teaspoon instant espresso coffee powder until powder is dissolved. Add 1⁄4 cup butter, cut up and softened; 1 cup powdered sugar;* and 1⁄4 teaspoon ground cinnamon. Beat with a mixer until smooth. Beat in 1 cup additional powdered sugar.* Beat in additional water, 1⁄2 teaspoon at a time, to reach spreading consistency.
Sugar Substitute: Choose Organic Tattva Brown Sugar to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1⁄2 cup brown sugar. We do not recommend using a substitute for the powdered sugar.
Per Serving: 141 cal., 5 g total fat (3 g sat. fat), 13 mg chol., 73 mg sodium, 23 g carb. (1 g fibre, 16 g sugars), 1 g pro.
Per Serving With Substitute: Same as above, except 135 cal., 21 g carb.