Healthiest Cookies Ever
User Reviews
4.9
Healthiest Cookies Ever
Description
Walnuts are processed into a crumbly texture before blending with pitted Medjool dates, salt, baking soda, vanilla extract, ground flax seed mixed with water, and apple cider vinegar to form a sticky dough. Chocolate chips can be folded in optionally. Cookies are shaped by spoon or scoop onto a parchment-lined sheet and flattened slightly to compensate for minimal spread. Baking at 350°F for about 12 minutes yields cookies with light golden edges that remain fragile until cooled fully.
The cookies are dense yet tender, offering natural sweetness from dates and a nutty flavor from walnuts. They are a good choice when avoiding refined sugars and looking for a wholesome snack with some chocolate. The use of flax seed serves as a vegan binder.
These cookies can be stored for multiple days and are fragile while warm, so cooling before handling is advised. Substitutions noted include swapping walnuts with pecans or almonds and replacing dates with raisins for a slightly different flavor. Eggs can replace the flax eggs if preferred, and optional mix-ins without added sugar like shredded coconut or cacao nibs can be added.
Ingredients
- 1 ½ cups walnut raw
- 1 tightly packed cup Medjool dates , pitted (8 ounces)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon flax seeds ground
- 3 tablespoons water
- 1 teaspoon apple cider vinegar
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper. In a large food processor fitted with an "S" blade, briefly process the walnuts into a crumbly texture.
- Add in the dates, salt, baking soda, vanilla, flax, water, and vinegar. Process again, until the batter looks relatively smooth and sticky.
- Add in the chocolate chips, or any other mix-ins you like, and process briefly to mix them in. Use a tablespoon or 1-ounce cookie scoop to scoop the dough.
- Drop the cookie dough onto the lined baking sheet, and use your fingers to flatten and shape the cookies. (They don't spread much on their own.) I usually get about 16 to 18 small cookies from this batch.
- Bake at 350ºF for 12 minutes, or until the edges are lightly golden. While the cookies are still warm, you can add a few more chocolate chips on top (if there are any spots that look bare). Let them cool completely on the pan, as they will be fragile while they are still warm. Store the cookies in an airtight container in the fridge or freezer, and serve cold for the most firm texture.
Notes
- Nutrition estimates are based on yielding 16 cookies; this may vary depending on cookie size.
- Walnuts provide a buttery flavor, but pecans or almonds work as alternatives.
- Raisins can substitute for dates, resulting in a flavor variation.
- Flax egg can be replaced by one chicken egg if not vegan.
- Optional mix-ins include cacao nibs, raisins, shredded coconut, or chopped nuts without added sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 77mg | 3% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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