Just so you know, these cookies are really good to my taste as a sweet tooth. The sweetness, crunchiness , goeyness and everything a good cookie should own are there.. for those who are tired with chocolate chip cookies might want to give this a try. I made them a few days before we celebrate Eid since I realized we had whole box of dates sitting in the fridge, why don’t I make something good out of it.. probably for Eid?
I started browsing my fave website and found this appealing to try out. So here I am sharing mine to all of you. I’ve slightly altered the amount of sugar – the dates itself land enough sweet to the cookies, and replaced the eggs with egg replacer,mind you my cookies don’t spread much for it lack of sugar which is known as the caramelization agent espacially in baked goods. For all alteration I made didn’t change the yummyness you might get from the orignal version ( at least you won’t notice the difference)
Here, let me share with you the twisted version.. however, I’d give the credit to eating well for sharing us your great recipes.
One Nutty Date Cookies
2/3 cup packed light brown sugar
1/3 cup unsalted vegan butter, softened
2/3 cup chunky natural peanut butter
1/2 teaspoon ground cinnamon
1 Tbsp cornstarch mix in 3 Tbsp water
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces pitted dates, chopped
1/3 cup walnuts, chopped
8 ounces chocolate chips (see Tip)
1 tablespoon canola oil
1. Preheat oven to 350°F.
2. Beat brown sugar, butter, peanut butter and cinnamon in a large bowl with an electric mixer on medium speed until well mixed. Add the cornstarch mixture and vanilla; continue beating until well mixed. Reduce speed to low. Add flour, baking powder, baking soda and salt; beat until well mixed, scraping the sides of the bowl as necessary. Stir in dates and walnuts. Refrigerate the dough for at least 1 hour before baking.
3. Use a small scoop and drop balls of dough 2 inches apart onto an ungreased baking sheet. (If you do not have a scoop, shape the dough by hand into 1- to 1 1/4-inch balls.) Gently press each ball to flatten slightly.
4. Bake the cookies until the edges are lightly browned, 8 to 10 minutes. Transfer to a wire rack to cool completely.
5. To decorate: Place chocolate chips and oil in a small microwave-safe bowl and microwave on Medium, stirring every 30 seconds, until the chocolate is melted and smooth. To drizzle, dip a fork in the chocolate then wave it over a cookie to create a lacy finish. Let the chocolate set for at least 1 hour.
This recipe makes approximately 28 cookies
MAKE AHEAD TIP: Prepare the dough (Step 2), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days.