The recipe for these vegan cocoa cookies (egg-free) does not have apple or banana as the main ingredient, but dates!
Lately, having shown a particular interest in sugar-free desserts, obviously, the algorithms of my social media show me very interesting videos from which to take inspiration.
Especially dates, which I had never considered, are often used for making creams, so why not try them?
Rich in fiber, minerals, magnesium, and vitamins, dates are widely used in vegan recipes. So after making apple cookies, wholemeal cookies, and pistachio bites with fresh fruit inside, I decided to try with dates!
The result greatly satisfied me; having breakfast in the morning is truly a pleasure considering that I don’t add sweeteners (sugar or honey) to my coffee (with oat milk).
What do you think? Do you want to try the vegan cocoa cookies? However, use organic dates without glaze or sugars.
Happy reading
READ TIPS AND INGREDIENT SUBSTITUTIONS AT THE END OF THE RECIPE
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 6 Minutes
- Portions: 12 small cookies
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: All seasons
- Energy 87.14 (Kcal)
- Carbohydrates 12.65 (g) of which sugars 3.38 (g)
- Proteins 1.80 (g)
- Fat 3.55 (g) of which saturated 0.75 (g)of which unsaturated 2.50 (g)
- Fibers 1.80 (g)
- Sodium 4.98 (mg)
Indicative values for a portion of 1 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
- 2.5 oz dates, dried (weight without pits)
- 1 cup oat flour
- 0.4 cup whole wheat flour
- 0.2 cup unsweetened cocoa powder
- 0.3 cup oat milk (unsweetened)
- 3 tbsps rice oil
- 1.6 tsps cream of tartar
- cinnamon powder (to taste)
Tools
- 1 Baking sheet
- 1 Food processor
- 1 Bowl
Steps
If the dates have pits, remove them.
PREHEAT THE OVEN TO 350°F STATIC OR 345°F FAN
– Sift the flours, cocoa, cream of tartar, and cinnamon directly into the bowl.
Chop the dates, then add them directly into the food processor cup with the plant-based milk; mix and then also add the oil. (this way the dates will blend perfectly)
– Pour the liquids into the bowl of powders and mix well.
– Transfer the dough onto the pastry board, form logs, and cut them. You can leave them round and a bit irregular or use a cookie cutter. Place the cookies on a baking sheet lined with parchment paper.
– Bake the vegan cocoa cookies for 10 minutes if you want them soft, otherwise leave them a few more minutes.
Storing Vegan Cocoa Cookies:
– They can be easily stored in a biscuit box in the pantry.
– They can be easily stored in a biscuit box in the pantry.
Ingredient Substitutions:
– You can decide to use all wholemeal flour or all oat flour.
– Rice oil can be replaced with another oil (such as seed or olive oil).
– For the plant-based milk, choose whichever you prefer; the important thing is that it’s unsweetened.
– Instead of cream of tartar, you can use the same weight of baking powder.
– Instead of cinnamon, you can use vanilla or citrus peels to taste.
