Vegan Double Chocolate Cookies (Date-Sweetened!)
User Reviews
5
Vegan Double Chocolate Cookies (Date-Sweetened!)
Description
This recipe combines pitted Medjool dates and pecan halves processed into a crumbly base, mixed with cocoa powder, salt, baking soda, vanilla extract, and a chia- or flax-based egg substitute for binding. Dark chocolate chips can be added optionally for extra chocolate richness. The batter has a sticky consistency that requires shaping by hand into cookies before baking.
Baked at 350°F for 12 to 15 minutes, the cookies develop firm edges and a chewy center without spreading much, preserving the hand-shaped form. Cooling on the pan before transferring to a rack completes the process, resulting in cookies reminiscent of brownies in flavor and texture.
The combination of natural sweetness from dates and richness from cocoa and nuts makes these an indulgent yet plant-based treat. The recipe supports dietary preferences by avoiding refined sugars and eggs, using a plant-based egg substitute.
Ingredients
- 1 1/2 cups pecan halves
- 1 cup Medjool dates , pitted (about 12)
- 6 tablespoons cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 chia egg 1 tablespoon ground chia or flax seeds + 3 tablespoons water, or flax egg
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an “S” blade, process the dates and pecans together until a crumbly texture is formed. Add in the cocoa powder, salt, baking soda, vanilla, and chia or flax egg (see how to make a flax egg here) and process again until the batter is relatively smooth, a little stickier than traditional cookie dough.
- Add in the chocolate chips and briefly pulse, just to combine.
- Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. These cookies don't spread much, so be sure to shape the cookies the way you'd like them to look when they're done baking. (Tip: Wet your hands with water to prevent sticking!) Bake at 350F for 12 to 15 minutes, or until the edges are firm and your house smells like brownies. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.
- Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies should last a week in the fridge, and for several months in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Sodium | 60mg | 3% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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