Cookies with dates

Cook 15 min·VEGAN

Vegan date cookies with chocolate chips and pistachios stacked on baking paper

Ingredients

1 Chia egg (1 Tbsp Chia seeds mixed with 5 Tbsp water)
150 gr (5.3 oz.) dates
75 gr (2.6 oz.) hazelnuts
130 gr (4.6 oz.) spelt flour
70 gr (2.5 oz.) coconut flour
100 gr (3.5 oz.) vegan butter
2 Tbsp maple sirup
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
Spices: allspice (cardamom, cinnamon)
20 gr (0.7 oz.) pistachios
50 gr (1.8 oz.) vegan chocolate chips

Instructions

1.Preheat the oven to 180°C (356°F)
2.Mix the Chia seeds with water and let them soak for a little while
3.Chop the dates in a blender, add the hazelnuts until both are ground well and put them in a bowl
4.Mix the flour, butter, maple sirup, chia egg, spices (quantity as desired) and vanilla extract in a separate bowl
5.Add the ground dates and nuts and mix them in
6.Chop the pistachios roughly and add them to the dough along with the chocolate chips
7.Form small balls by hand (approx. the size of a walnut) and place them on baking paper (enough space in between) and squash them down a little with a fork
8.Bake for approx. 10 - 15 minutes
9.Once baked, dip them in melted chocolate if you like

Notes

Tip from my kitchen: use the softest dates you can find, then the dough purées best and the cookies stay lovely and moist. The little balls barely spread in the oven, so press them down with a fork before baking to help them cook evenly. Fresh from the oven they are crisp outside; by the next day they turn softer and even more flavorful. Kept in an airtight container they last 4 to 5 days, and they freeze well too. Feel free to swap the nuts to taste – walnuts or almonds work just as nicely.

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook