By Paul Scally
Mint Chocolate Chip Date Cookies
7 steps
Prep:16minCook:14min
Delicious cookies made from a base of beans, dates, and sunflower butter! These are a variation of my Chocolate Chip Date Cookies, with added mint extract for the classic mint and chocolate combination. They're sugar free, nut free, oil free, vegan, gluten free, and dye free. Yes, there's no food dye in here. Like with my Green Bread - No Food Dye, the sunflower butter reacts with the baking soda to turn the cookies green with out the need for artificial dyes. For other variations, you should see my Double Chocolate Date Cookies and my Peanut Butter Date Cookies. Or make them all and taste test them to see which ones you like the best!
Updated at: Mon, 30 Sep 2024 15:05:08 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
4
Low
Nutrition per serving
Calories60.5 kcal (3%)
Total Fat2.7 g (4%)
Carbs7.8 g (3%)
Sugars3.9 g (4%)
Protein1.9 g (4%)
Sodium67.2 mg (3%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
36 servings
Instructions
Step 1
Preheat your oven to 350F, and line a cookie sheet with parchment paper
Step 2
Add the beans, dates, sunflower seed butter, water, mint extract, and salt to a food processor and blend until smooth. Be very careful with the mint extract, as it's very strong. Start with half the amount, and adjust to your tastes
can pinto beans15.5 oz
pitted dates200g
sunflower butter½ cup
water½ cup
mint extract⅛ tsp
salt0.75gStep 3
For the beans, I've gone with pinto beans, but any other light colored bean will work, like chickpeas, navy beans, , or cannellini beans. I wouldn't recommend black or kidney beans, as the color will change
Step 4
Add in baking soda and blend briefly, until just combined. Stir in the chocolate chips with a silicone spatula. The batter should be very loose for a cookie dough. You can refrigerate for about 30 minutes to harden it if you desire
unsweetened chocolate½ cup
baking soda3.6gStep 5
Using a cookie scoop (mine is 1.5 tbsp), 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 6
Bake for about 14 minutes at 350F, or until the tops and edges are set to the touch
Step 7
Let cool on the pan for a few minutes to harden, then transfer to a wire rack to cool completely. The cookies will turn more green by the next day
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