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Fudgy Soft Cookies

Ooey, gooey goodness – enough said.

Recipe overview

Fudgy Soft Cookies
Developed by Emily Richards (PH Ec.)
24 cookies
26–⁠28 minutes
(prep: 15 mins / cook: 1 min / bake: 10–12 mins)
  • Calories  74
  • Carbs  14 g
  • Sugar  10 g
  • Fibre  2 g

Time Required
26–⁠28 mins

Carbohydrate-rich food

Carbohydrates
14 g/serving

Vegetarian

Ingredients

  • 250 mL (1 cup) pitted Medjool dates (about 12) or prunes, chopped
  • 75 mL (⅓ cup) low-fat milk
  • 50 mL (¼ cup) butter, softened
  • 175 mL (¾ cup) whole-wheat flour
  • 75 mL (⅓ cup) unsweetened cocoa powder
  • 2 mL (½ tsp) each baking soda and baking powder
  • 60 mL (¼ cup) granulated sugar
  • 1 egg
  • 5 mL (1 tsp) vanilla extract
24 cookies
26–⁠28 minutes
(prep: 15 mins / cook: 1 min / bake: 10–12 mins)
  • Calories 74
  • Carbs 14 g
  • Sugar 10 g
  • Fibre 2 g

Directions

  1. In a large microwaveable bowl, combine dates, milk and margarine. Cover and microwave on High for 1 minute or until steaming. Using a fork or potato masher, mash the date mixture. Let cool slightly.
  2. In another bowl, combine flour, cocoa powder and baking soda and powder; set aside.
  3. Using an electric mixer, beat sugar into date mixture. Beat in egg and vanilla until combined. Gradually add flour mixture and beat until combined.
  4. Using a tablespoon (15 mL) or mini ice cream scoop, drop batter on parchment paper lined baking sheet about 5 cm (2 inches) apart. Bake in centre of 190°C (375°F) oven for 10 to 12 minutes or until just firm to the touch. Let cool on pan on cooling rack. Repeat with remaining batter.

Storage tip: Keep in resealable plastic bag or airtight container for about 3 days in the refrigerator or in freezer for up to 3 weeks.

Nutritional Info

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