Date, Walnut, and Dark Chocolate Cookies

Recipe courtesy of The American Institute of Cancer Research
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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.

Ingredients

  • 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.

Directions

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

Tips

  • 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.

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