Date, Walnut, and Dark Chocolate Cookies
Recipe courtesy of The American Institute of Cancer Research
This recipe borrows the natural sweetness of Medjool dates, along with the rich flavors of walnuts and dark chocolate, to craft a delicious, healthy version of this classic cookie. Enjoy this sweet treat with your loved ones during the holiday season, pack them into a lunch box any day, or serve them with fresh fruit or sorbet the next time you host dinner guests.
- 1/2 cup soft dairy-free margarine spread, at room temperature
- 1 tsp. vanilla extract
- 2 Tbsp. honey
- 1 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp. baking soda
- 1-1/2 tsp. 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
Makes 20 servings (1 cookie). Per serving: 130 calories, 7 g total fat (2 g saturated fat, 0.5 g trans fat), 0 mg cholesterol, 16 g carbohydrates, 2 g protein, 2 g dietary fiber, 105 mg sodium, 8 g sugar, 5 g added sugar.
Preheat the oven to 375ºF. Mix together margarine, vanilla, and honey in a small bowl. Combine the whole-wheat flour, all-purpose flour, baking soda, and egg replacer in a separate bowl. Add 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 baking sheet. Bake for 15 minutes, or until golden brown
- These cookies store very well in an airtight container in the freezer.
- Vegan egg replacers can be found in powdered form. Examples include Ener-G, VeganEgg, Bob’s Red Mill Egg Replacer. You can substitute 1 whole egg if not using egg replacers.