Date-Nut Chocolate Cookies
Prep: 15 minutes
Do you need to put together a last-minute gift?
Does someone on your guest list follow a vegan diet?
Do you want to enjoy sweet treats without overindulging?
If your answer to any of these questions is yes, then this date-nut-chocolate cookie recipe from the American Institute for Cancer Research is just what you're looking for.
Like all dried fruit, Medjool dates have a concentrated flavor, so baking with them means you don't need much more from other sweeteners to satisfy your sweet tooth.
Add walnuts and dark chocolate and you've got a dessert rich in omega-3 fats and antioxidants along with its delicious satisfying flavor.
Tie a batch of these these crunchy, chewy treats up with a pretty bow and you'll be the hit of the holiday party.
Per Cookie: 122 calories, 6g total fat (1g saturated fat), 16g carbohydrate, 2g protein, 2g dietary fiber, 82 mg sodium.
1/2 cup butter or soft dairy-free margarine spread, at room temperature
1 tsp. vanilla extract
2 Tbsp. honey, agave nectar or maple syrup
1 cup white whole wheat flour
1/2 cup all-purpose flour
1/2 tsp. baking soda
1 egg or 1-1/2 tsp. powdered egg replacer (such as Ener-G, VeganEgg, Bob’s Red Mill Egg Replacer)
1/2 cup finely chopped walnuts
1/2 cup diced, pitted Medjool dates
1/2 cup dark chocolate chips or broken dark chocolate pieces
- Preheat the oven to 375ºF.
- Mix together butter/margarine, vanilla and sweetener in a small bowl.
- Combine the whole-wheat flour, all-purpose flour, baking soda and egg or egg replacer in a separate bowl.
- Add the flour mixture to the margarine mixture and mix well to form a crumbly dough.
- Stir in the walnuts, dates, and chocolate chips.
- Shape the dough into walnut-sized balls and place about 3 inches apart on a lined baking sheet.
- Bake for 15 minutes, or until golden brown.