Description
Turn to dates to offer natural sweetening power to these healthier vegan Dark Chocolate Chip Cookies with Dates and Walnuts, which are easy as can be to bake up.
Ingredients
Scale
- 1/2 cup soft dairy-free margarine spread, at room temperature (i.e., Earth Balance)
- 1 teaspoon vanilla extract
- 1/4 cup agave nectar
- 3 tablespoons plant-based milk, plain, unsweetened
- 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 teaspoon cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup diced dates
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 375ºF.
- Mix together margarine, vanilla, agave nectar, and plant-based milk in a small bowl with a fork or pastry blender (it will be slightly lumpy).
- Combine the whole wheat flour, all-purpose flour, baking soda, egg replacer, and cinnamon in a separate bowl.
- Add the flour mixture to the margarine mixture and mix gently to form a soft dough. Do not overmix.
- Stir in the walnuts, dates, and chocolate chips. You can use your hands to mix the dough in order to make a cohesive mixture.
- Shape the dough into walnut-sized balls with your hands, a spoon, or a cookie scooper and place about 3 inches apart on a baking sheet. Flatten down slightly.
- Bake for 8-12 minutes until tender and golden.
Notes
*Ener-G is a commonly used egg replacer made from potato starch and tapioca flour.
These cookies store very well in an airtight container in the freezer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
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