Within the desert region of Indio, California, you’ll find an oasis of date palms that has supplied most of the dates in the United States for the past century. I borrow the natural sweetness of these dates, along with the rich flavors of walnuts and dark chocolate, to flavor these healthier cookies. Pack them into a lunch box or picnic basket, or serve them with fresh fruit or sorbet the next time you host dinner guests.
Yields 20 cookies
- 1/2 cup soft dairy-free margarine spread, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons egg replacer
- 1/2 cup finely chopped walnuts
- 1/2 cup diced dates
- 1/2 cup dark chocolate chips or broken dark chocolate pieces
- 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 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 baking sheet.
- Bake for 15 minutes, or until golden brown.
*These cookies store very well in an airtight container in the freezer.
Nutritional Information per cookie: Calories: 122 Carbohydrate: 16 g Fiber: 2 g Protein: 2 g Total fat: 6 g Saturated fat: 1 g Sodium: 82 mg Star nutrients: Magnesium (7% DV), manganese (6% DV)
Note: recipe is from Plant-Powered Diet by Sharon Palmer, RDN