Date Cinnamon Roll Cookies & Welcome to UP TO DATE

I've been waiting to share this with you.

Welcome, love you, and…watch out! Date Cinnamon Roll Cookies ahead.

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I am launching this newsletter now because I’ve learned that there is never a right time to do anything, just time, and what you decide to do with it. 

As a kid, I had dreams of being an author. I started writing my first “novel” (yeah…it’s probably generous to call it this) at seven, in a shiny, glittery notebook with a dolphin on it. I know, no big deal. Penguin Random House? You listening? It was meant to be a mystery “book,” and one day, maybe I’ll dig that up for laughs. But back to what I was saying.

My journey to writing and even becoming an author was non-linear and unexpected, as most journeys always are. When I was given the opportunity to write a cookbook, there was one thing I knew from the start. I was going to write. And I mean, actually write.

Those headnotes people probably skim through to get to the recipe? The essays in between each section? I painstakingly combed through, read and re-read every word and line, completely adamant on taking this chance to speak to my reader directly. I reveled in the idea of making the feel as close to the book and to my process as I possibly could. Though feeding people and sharing recipes has always and will always be a large part of my primary purpose, the writing weaved throughout my recipes brought me more joy and closer to myself and my community than I ever expected. It felt like I had lost something precious to me and finally remembered where I put it.

The truth is, I’ve often found myself confined by the character count on social media, with much more to say but without an idea of where to put it. I miss writing, not the writing we are all too familiar with on recipe blogs (where it takes you eighty years to actually get to the recipe). But the kind where you hold up a mirror to the page, breaking little shards of yourself onto the page in a way that somehow feels safer in text than it does in audible words. This, right here, feels like a good start.

Starting, I like to say is, well, better than not starting. Starting, in any capacity, is a step forward. It’s a choice to move in a direction toward something you want, small or big, it is movement, and it is always enough.

Your time is the most valuable thing you have, and if you’ve ever given it to me in the past (just as you are giving it to me right now by reading this), thank you. I share my work because I care about it — and you — in a way that keeps me up at night, literally, and makes my chest tighten at the thought of not doing it. I am so beyond grateful for the energy you give me, and I intend to give it right back in a way that’s as valuable to you as possible.

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I’m thrilled to welcome to UP TO DATE. Here’s what you can expect.

There are two options – a free subscription and a paid subscription. This is, honestly, a huge deal for me because as you may know, I have published hundreds and hundreds of free recipes / content over the years (nearly 10 years, to be exact), because accessibility is a core tenet of my brand and always will be. For the first time ever, I am excited to offer a paid version of my content that will be more exclusive, not found on my public channels, and a different way for you to support my work, process, and recipes, if you choose!

The paid content will include all of the content (and more) that you see below. The free subscription will include a limited version of this content.

- Exclusive recipes not available on my social media (think: recipe for my custom Erewhon coffee, new desserts, plus healthy lunches and dinners created just for this community)

-  What I’m buying, shopping for, and using (favorite products, tips when grocery shopping, and pantry staples, what I’m eating these days, and a closer look into my kitchen)

- Kitchen hacks + tips

- City travel guides (hidden gems and where I’m eating and visiting in New York, LA, and beyond)

- Expansion on my Dada Daily – positive essays, stories, and advice. I’ll be fielding questions from you, too! I know how much you love the daily motivation, and I love sharing it with you, too. 

– && more!

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Okay, okay, I hear you. It’s time to get to the Date Cinnamon Roll Cookies.

To kick things off, I’m sharing a recipe I’ve teased I was working on but never shared…

DATE CINNAMON ROLL COOKIES. Yes. They’re literally going to blow your mind…

I mean, when you imagine everything delicious about a cinnamon roll (the swirl, sweetness, incomparable cinnamon sugar situation) and pair it with the chewy, crunchy texture of cookie and ALSO add the magic of dates to the mix? I know. Say less.

I found most success when chilling the dough for an hour so that it’s a little more firm to roll out - note that it’s okay if the dough breaks a little, just pinch it back together with your fingers and it will adhere together nicely. Once you’ve filled and rolled into a log, all you do is slice and bake.

These pair so well with a cup of coffee or tea that it should not be considered legal. You can opt to use the vegan icing or not, they’re perfect with or without!

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The Recipe!

Date Cinnamon Roll Cookies (Gluten-Free, Dairy-Free)

Ingredients

Dough

1 egg, best at room temperature

2 tbsp creamy almond butter

4 tbsp coconut oil, melted & cooled

1 tsp vanilla extract

1/4 cup coconut sugar

1 tbsp date sugar

1 cup almond flour

1/2 cup oat flour (store-bought works best)

2 tbsp coconut flour

Filling

1/4 cup vegan butter, at room temperature

1/4 cup coconut sugar

1/4 cup date sugar

1/2 - 1 tbsp cinnamon (use 1 tbsp if you like extra cinnamon)

1 cup medjool dates (about 8-9 large dates)

Icing

1/2 cup cashews (soaked overnight or “flash-soaked” for 1 hour in hot water)

1/4 cup oat milk (sub favorite non-dairy milk), plus more if needed

1/4 cup maple syrup

Pinch salt

Method

1. Dough: In a medium bowl, beat egg.

2. Add almond butter, melted and cooled coconut oil, and vanilla extract. Whisk to combine until smooth.

3. Add coconut sugar and date sugar. Mix to incorporate.

4. In a separate bowl, whisk together almond flour, oat flour, and coconut flour.

5. Add flour to the almond butter / sugar mixture.

6. Combine to form a sticky dough. You can use your hand to form a ball — cover the bowl with cling wrap and place in the fridge to chill for an hour.

7. Filling: Add the butter to a bowl, then the coconut & date sugars. Cream the butter and sugar together by using the back of a fork to mash the sugar into the butter until it is thoroughly incorporated. Add the cinnamon and mix until you have a smooth paste.

8. Chop the dates into 1-inch pieces.

9. Prepare a baking sheet by lining with parchment paper.

10. Once the dough has chilled, place the dough ball between two sheets of parchment and gently roll using a rolling pin into a rectangle, about 1/2 inch in width. Press together any bits of cracked dough around the edges with your fingers.

11. Spread the filling onto the dough, leaving a little space around the perimeter of the dough - it doesn’t have to be perfect!

12. Scatter your chopped dates on top of the filling, ensuring they are evenly spaced.

13. Gently roll the dough into a log. If the dough starts to crack around the sides, don’t worry! Simply press it back into place.

14. Once you roll the dough into a log, slice off the ends, then cut into 1-inch cookie rounds. Place each little cookie round onto the parchment lined sheet. Make sure each cookie has plenty of personal space on the pan.

15. Bake at 350 degrees for about 20-25 minutes, or until the cookies are golden brown on the edges and tops. Let cool on the sheet.

16. Icing: Blend all ingredients up in a high-speed blender on the highest setting until extremely, velvety smooth. Add extra non-dairy milk to thin to your desired consistency. Once the cookies have cooled, drizzle (or coat, I won’t judge you) the icing on top. Enjoy immediately!

I hope you enjoy this recipe! THANK YOU for being here, and for reading. I never take it for granted. Much, much more soon..

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With love & gratitude,

xx Samah