Recipe overview
Developed by Emily Richards (PH Ec.)
24 cookies
26–28 minutes
(prep: 15 mins / cook: 1 min / bake: 10–12 mins)
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
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)
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
- 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.
- In another bowl, combine flour, cocoa powder and baking soda and powder; set aside.
- Using an electric mixer, beat sugar into date mixture. Beat in egg and vanilla until combined. Gradually add flour mixture and beat until combined.
- 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
Per serving (1 cookie)
- Calories 74
- Protein 1 g
- Total fat 2 g
- Saturated fat 0 g
- Cholesterol 8 mg
- Carbohydrates 14 g
- Fibre 2 g
- Total sugars 10 g
- Added sugars 2 g
- Sodium 45 mg
- Potassium 123 mg
© 2019 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.
