Ingredients
Scale
- Makes about 24 cookies
- 3/4 cup whole wheat flour
- 3/4 cup sugar (granulated or brown)
- 1 teaspoon baking powder
- 1 teaspoon baking spice or 1/2 teaspoon cinnamon + 1/4 teaspoon all spice + 1/4 teaspoon nutmeg
- 1 /2 teaspoon salt
- 1/4 cup date puree or Sunsweet Lighter Bake (dates softened and blended)
- 1 teaspoon vanilla
- 1 cup chocolate chips (dairy free)
Instructions
- Preheat oven to 350 F. Grease 2 baking sheets or cover with parchment paper or Silpat baking sheets.
- In medium bowl, combine flour, sugar, baking powder, salt, and spices. Set aside.
- In bowl of a stand mixer or hand mixer, combine date puree and vanilla on medium speed until blended. Gradually add dry ingredients until combined. Add chocolate chips and stir until blended throughout.
- Drop dough onto greased baking sheets by the teaspoon, spacing cookies at least 1 inch apart.
- Bake for 12-15 minutes, or until lightly browned. Let cool for 30 minutes before storing. Last about 1 week in a sealed bag or container.