Choco date cookies (Print Version)
# Ingredients:
→ Ingredients
01 -
1 large organic egg
02 -
120g whole wheat flour
03 -
140g Medjool dates (pitted)
04 -
50g dark chocolate chips (or chopped dark chocolate)
05 -
115g melted butter, slightly cooled
06 -
50g chopped hazelnuts (or pecans)
07 -
1/4 teaspoon baking soda
08 -
1 teaspoon vanilla extract
09 -
1/2 teaspoon ground cinnamon
10 -
Coarse sea salt (to sprinkle on top)
# Instructions:
01 -
Combine the whole wheat flour, cinnamon, and baking soda in a large mixing bowl. Toss in the chopped hazelnuts after that.
02 -
Using a sharp knife, roughly chop the Medjool dates. Transfer to a food processor and pulse until the texture looks crumbly.
03 -
Add the processed dates to the bowl with your dry mix. Pour in the melted butter, crack in the egg, and drizzle in the vanilla extract. Stir well to make a smooth dough, then fold in the chocolate chips.
04 -
Set your oven to 325°F with the fan on. While it heats up, line a baking sheet with parchment paper and let the dough sit for about 10 minutes.
05 -
Roll roughly 15 dough balls with your hands. Spread them out on the prepared baking sheet, gently flatten them, and give each one a little sprinkle of sea salt. Bake in the center of the oven for 13-15 minutes.
06 -
Once out of the oven, transfer the cookies to a cooling rack and leave them there until they’re completely cool to enjoy.
# Notes:
01 -
These date and chocolate cookies are a tasty treat that's naturally sweetened without refined sugar.
02 -
Medjool dates are soft and sweet, but they can be swapped with more common varieties if needed.
03 -
Adding a pinch of coarse salt on top brings out the chocolate's flavor and adds a savory hint.
04 -
Keep the cookies fresh by storing them in an airtight container for up to a week.