Indio Date, Walnut and Dark Chocolate Cookies (Vegan)

Sharon Palmer

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 Indio Date, Walnut, and Dark Chocolate 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.

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Indio Date, Walnut and Dark Chocolate Cookies (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 20 cookies 1x
Scale

Ingredients


Instructions

  1. Preheat the oven to 375ºF.
  2. Mix together margarine, vanilla, and agave in a small bowl.
  3. Combine the whole wheat flour, all-purpose flour, baking soda, and egg replacer in a separate bowl.
  4. Add the flour mixture to the margarine mixture and mix well to form a crumbly dough.
  5. Stir in the walnuts, dates, and chocolate chips.
  6. Shape the dough into walnut-sized balls and place about 3 inches apart on a baking sheet.
  7. Bake for 15 minutes, or until golden brown.

Notes

These cookies store very well in an airtight container in the freezer.

This recipe is from The Plant-Powered Diet by Sharon Palmer, MSFS, RDN

Nutrition

  • Serving Size: 1 cookie
  • Calories: 122
  • Sodium: 82 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 16 g
  • Fiber: 2 g
  • Protein: 2 g

For other plant-based cookie recipes, check out some of my favorites:

Tollhouse Pan Cookies
Vegan Cranberry Orange Shortbread Cookies
Soft Molasses Cookies

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