You may have tried sugar cookies or peanut butter cookies before. You have definitely tried chocolate chip cookies many times over. But never, have you ever tried my recipe for Chocolate Vegan Date & Nut cookies! (and what a shame that is, because they’re delicious)
1 cup chopped pitted dates
1 cup gluten-free flour
½ cup unsweetened almond milk
½ cup mixed nuts (peanuts, pumpkin seeds, sunflower seeds, chopped walnuts, dried currants)
¼ cup dark chocolate chips
3 tbsp extra virgin olive oil
4 tbsp pure maple syrup
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
Preheat your oven to 375˚F and grab a baking tray and sheet of parchment paper. Cover the tray with parchment paper and set it aside.
First, let’s tackle the dates. Pull out a chopping board and a sharp knife. Take a handful of dates, and cut them one at a time. Slice the date in half, then chop it into many little pieces until you have one full cup of diced dates. These sweet chopped dates will provide a lot of flavour and help to bind the cookies – and make them deliciously chewy.
Next, throw your chopped dates, flour, mixed nuts, chocolate chips, baking soda, cinnamon and nutmeg into a large bowl. Stir the dry ingredients well.
Then add the wet ingredients; ½ cup unsweetened almond milk, 3 tbsp extra virgin olive oil and 4 tbsp pure maple syrup.
Mix all ingredients thoroughly until the contents of your bowl are fully blended, moist and doughy.
With a teaspoon, scoop the dough into small balls and place them on the baking tray. Press them down slightly with your fingers or the flat end of the spoon, so they resemble the shape and form of a cookie.
Place them in the oven for 30 to 40 minutes and take them out once they are golden. They should be soft and chewy. Bon Appetite!