The whole wheat cookies with dates and chocolate are free of added sugars and eggs, but are perfect for dunking in our favorite morning beverage.
After several successful experiments recently, I am happy to have found the right sweetness I was looking for in dates.
Rich in fiber thanks to the dates and whole wheat flour, these cookies provide me with the right sense of fullness and the awareness that this is the path to follow to eat healthily and deliciously because there are no added sugars that, as you know, I have to avoid for some health issues.
As you can see, there are many dessert recipes on the blog because making desserts was and remains my passion. During the weekend or when my colleagues ask for it, I am happy to bake traditional cakes and pies, but during the week, I avoid consuming added sugars because sugars are present in everything we eat, bread, pasta, fruit… etc.
However, dates, being a sweet fruit that becomes even sweeter when dried, allow me to avoid sugars and various sweeteners, and thanks to their sticky consistency, I can skip adding eggs in these doughs, making the final product lighter.
Dark chocolate chips certainly contain some sugars, but it’s minimal considering the used amount and how many chips end up in a cookie. If desired, they can be eliminated or replaced with cacao nibs (i.e., cocoa bean granules) or your choice of nuts.
They really take just a few minutes to make, so what are you waiting for? Try my whole wheat cookies with dates and chocolate and I’m sure you’ll find them as delicious as I do!
AT THE END OF THE RECIPE, YOU’LL FIND TIPS FOR POSSIBLE INGREDIENT SUBSTITUTIONS AND THE F.A.Q.
YOU MIGHT ALSO BE INTERESTED IN:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 20 COOKIES
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: All Seasons
- Energy 70.09 (Kcal)
- Carbohydrates 9.73 (g) of which sugars 3.70 (g)
- Proteins 1.22 (g)
- Fat 2.95 (g) of which saturated 0.57 (g)of which unsaturated 1.58 (g)
- Fibers 1.02 (g)
- Sodium 2.39 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups whole wheat flour
- 3/4 cup dates, dried (pitted, deglet nour variety)
- 1/4 cup dark chocolate chips
- 1/4 cup rice oil
- 3/8 cup oat milk
- ground cinnamon
- Half packet baking powder for desserts
Tools
- Cookie Cutter
- Baking Tray
- Food Processor
Steps
Use natural, preferably organic dates.
Chop the dates and then add the plant-based drink and oil into the food processor cup.
– Add the liquids to the whole wheat flour already sifted with baking powder, a good pinch of cinnamon, and the chocolate chips.
– Compact the dough, then roll it out on the work surface and cut with cookie cutters, placing the cookies on the baking tray lined with parchment paper or a perforated baking mat.
– Bake in a preheated oven at 356°F (180°C) for about 15 minutes. Then let them cool and store them in a cookie container.
Tips for Ingredient Substitution:
– You can replace rice oil with coconut oil, seed oil, or olive oil
– Chocolate chips can be replaced with an equal weight of chopped nuts
– Oat flour can be used instead of whole wheat flour.
– Oat flour can be used instead of whole wheat flour.
Storage:
– The whole wheat cookies last several days when stored in a cookie jar or glass container.
FAQ (Frequently Asked Questions)
– What can I use instead of dates?
– The recipe is designed with dates; however, I think you can try using raisins previously soaked.
– Can I use butter instead of oil?
Of course; use about 1/4 cup (60 g) of melted and cooled butter and then proceed as per the recipe.
