Typically, when I’m craving a cookie, I want a cookie, and health considerations aren’t top of mind. But every once in awhile I come across a delicious treat that just so happens to be wholesome, too. That’s what happened when my friend Sue recently brought over a plate of homemade cookies when she was picking up her son from a playdate at my house.
“They’re made of dates?” I asked, when she presented them to me. They tasted sort of like a Kind bar, but softer, sweeter, and better, with chocolate chips, flax seeds, and macadamia nuts studded throughout. I ate three and asked for the recipe, which originated at detoxinista.com (just typing that makes me feel even more virtuous about enjoying them).
Truth be told, my family is divided on these treats. My youngest son gobbled up two and asked for a third, my middle son was so-so, and my oldest and pickiest son begged off even trying them. My feeling is that if the kids like them, there are less for me, so this is one case where I am frankly ambivalent about their snacking adventurousness (or lack thereof). Let them eat cake; I will enjoy my super-healthy cookies, with my morning coffee or as a mid-afternoon pick-me-up on the way to pickup. I recommend making a double batch and freezing them, since they defrost on the counter in no time. Thanks, Sue!
Ingredients
- (Recipe courtesy of detoxinista.com)
- 1 1/2 cups nuts (I like walnuts or macadamia nuts)
- 1 cup (10-12) medjool dates
- 1/4 teaspoon salt (omit if you use salted nuts)
- 1/2 baking soda
- 1 teaspoon vanilla extract
- 1 "flax egg" (1 tablespoon ground flax seeds mixed with 3 tablespoons water)
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350.
- In a food processor, mix the dates and nuts until it looks crumbly. Add salt (if using), baking soda, vanilla, and flax egg and pulse again.
- Add chocolate chips and pulse once to combine.
- Spoon batter to make 12 cookies on a nonstick or parchment lined baking sheet. Slightly flatten each ball of dough with your hand. (Wet hands to prevent sticking.) Bake for 12 minutes or until edges are just slightly golden (don't over bake.)
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