Date, Walnut, and Dark Chocolate Cookies

[cs_content][cs_element_section _id=”1″ ][cs_element_layout_row _id=”2″ ][cs_element_layout_column _id=”3″ ][cs_element_headline _id=”4″ ][cs_content_seo]Date, Walnut, and Dark Chocolate Cookies\n\n[/cs_content_seo][cs_element_gap _id=”5″ ][cs_element_text _id=”6″ ][cs_content_seo]Recipe courtesy of The American Institute of Cancer Research\n\n[/cs_content_seo][cs_element_text _id=”7″ ][cs_content_seo]Sharing is caring
\n\n[/cs_content_seo][cs_element_gap _id=”8″ ][/cs_element_layout_column][cs_element_layout_column _id=”9″ ][cs_element_gap _id=”10″ ][/cs_element_layout_column][/cs_element_layout_row][/cs_element_section][cs_element_section _id=”11″ ][cs_element_layout_row _id=”12″ ][cs_element_layout_column _id=”13″ ][cs_element_text _id=”14″ ][cs_content_seo]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.\n\n[/cs_content_seo][/cs_element_layout_column][cs_element_layout_column _id=”15″ ][cs_element_gap _id=”16″ ][cs_element_headline _id=”17″ ][cs_content_seo]Ingredients\n\n[/cs_content_seo][cs_element_text _id=”18″ ][cs_content_seo]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.

\n\n[/cs_content_seo][cs_element_gap _id=”19″ ][cs_element_headline _id=”20″ ][cs_content_seo]Directions\n\n[/cs_content_seo][cs_element_gap _id=”21″ ][cs_element_text _id=”22″ ][cs_content_seo]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\n\n[/cs_content_seo][cs_element_gap _id=”23″ ][cs_element_gap _id=”24″ ][cs_element_headline _id=”25″ ][cs_content_seo]Tips\n\n[/cs_content_seo][cs_element_text _id=”26″ ][cs_content_seo]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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