Enjoy this sweet treat with your loved ones during the holiday season, pack them into a lunch box any day, or serve them with fresh fruit or sorbet the next time you host dinner guests.
CAL/SERV :
122
PREP TIME :
15 MINS
YIELDS :
20 COOKIES
COOK TIME:
15 MINS
INGREDIENTS
1/2 cup soft dairy-free margarine spread, at room temperature
1 tsp. vanilla extract
2 Tbsp. honey
1 cup white whole wheat flour
1/2 cup all-purpose flour
1/2 tsp. baking soda
1-1/2 tsp. egg replacer**
1/2 cup finely chopped walnuts
1/2 cup diced, pitted Medjool dates
1/2 cup dark chocolate chips or broken dark chocolate pieces
INSTRUCTIONS
Preheat the oven to 375ºF.
Mix together margarine, vanilla, and honey in a small bowl.
Combine the whole-wheat flour, all-purpose flour, baking soda, and egg replacer in a separate bowl.
Add the flour mixture to the margarine mixture and mix well to form a crumbly dough.
Stir in the walnuts, dates, and chocolate chips.
Shape the dough into walnut-sized balls and place about 3 inches apart on a baking sheet.
Bake for 15 minutes, or until golden brown.
*Note: These cookies store very well in an airtight container in the freezer. **Note: Vegan egg replacers can be found in powdered form. Examples include Ener-G, VeganEgg, Bob’s Red Mill Egg Replacer. You can substitute 1 whole egg if not using egg replacers.
Nutrition (per serving):
122 calories, 6 g total fat (1 g. saturated fat), 16 g carbohydrate, 2 g protein, 2 g dietary fiber, 82 mg sodium.