Mix all the batter ingredients together. Form dough balls and either stuff with half a date inside or place a piece of date on top.
Bake at 350 degrees Fahrenheit for 12–15 minutes.
After cookies are completely cooled, mix confectioners’ sugar with pomegranate juice until drizzly and pour over cooled cookies.
Directions
Notes:
Macros (per cookie, 11 big cookies)
193 cal | 4.4g protein | 33g carbs | 6.3g fat
Keep in an airtight container, layers separated with parchment, at room temperature for up to 3 days. Unglazed cookies can be frozen for up to 2 months; thaw at room temperature and glaze before serving.
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