Recipe by Sharon Palmer, RD from The Plant-Powered Diet
Within the desert region of Indio, California, you’ll find an oasis of date palms that has supplied most of dates the in the United States for the past century. I borrow the rich sweetness of dates to flavor my cookies, along with the flavors of walnuts and dark chocolate. Pack these cookies into a lunch box or picnic basket, or serve them with fresh fruit or sorbet the next time you host dinner guests.
Makes 20 cookies
- ½ cup soft dairy-free margarine spread or butter, at room temperature
- 1 tsp vanilla extract
- 2 TBSP honey
- 1 cup “white” whole wheat flour
- ½ cup all-purpose flour
- ½ tsp baking soda
- 1½ tsp egg replacer
- ½ cup finely chopped walnuts
- ½ cup diced dates
- ½ cup dark chocolate chips or broken dark chocolate pieces
1. Preheat oven to 375ºF.
2. Mix together spread/butter, vanilla, and honey 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.
Note: These cookies store very well in an airtight container in the freezer.
Sharon Palmer is a registered dietitian, food & nutrition writer, editor, and author of The Plant-Powered Diet. She is passionate about foods that are grown locally and sustainably. Check out Sharon’s blog, The Plant-Powered Dietitian Blog or take a look at her website.
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