By Paul Scally
Double Chocolate Date Cookies
6 steps
Prep:16minCook:14min
Delicious cookies made from a base of beans, dates, and natural nut butter. Sugar free (depending on your chocolate) and oil free. They can be vegan too (swap the milk for water and use vegan chocolate). This is a double chocolate chip cookie version. I also have a recipe for Standard Chickpea Date Cookies. Make them both and taste test them to see which ones you like the best!
Updated at: Tue, 03 Sep 2024 20:07:52 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
4
Low
Nutrition per serving
Calories63.3 kcal (3%)
Total Fat3.4 g (5%)
Carbs7.8 g (3%)
Sugars4.1 g (5%)
Protein1.9 g (4%)
Sodium51.9 mg (3%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
38 servings
Instructions
Step 1
Preheat your oven to 350F, and line a cookie sheet with parchment paper.
Step 2
Add the beans, dates, nut butter, cocoa powder, water, vanilla, and salt to a food processor and blend until smooth
cocoa powder30g
pitted dates215g
vanilla extract5g
water¾ cup
can chickpeas15.5 oz
salt0.75g
nut butter½ cupStep 3
Add in baking soda and blend briefly, until just combined. Stir in the chocolate chips with a silicone spatula. If the batter is too loose, refrigerate for about 30 minutes to harden it
baking soda3.6g
unsweetened chocolate½ cupStep 4
Using a cookie scoop, scoop the cookie dough onto to the pan. These cookies won't flatten or spread as they bake, and will only puff up slightly. Flatten to as wide as you'd like the finished cookies to be
Step 5
Bake for 14 minutes at 350F, or until the cookies are set to the touch
Step 6
Let cool on the pan for a few minutes to harden, then transfer to a wire rack to cool completely
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