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Date Night Cookies

It’s as cliché as it is unrealistic to encumber yourself with the order that you’re banishing cookies from your life now that the new year is around the corner. With the deplorable ingredients which are the foundation of most commercially baked cookies, I can certainly see how and why people are tempted to do so. But let’s be real, even with questionable ingredients such as corn syrup and shortening, most people don’t want to bid adieu to the venerable cookie for too long.

I get it. They taste good, remind us of childhood, grandmothers, and innocence, and they’re just plain fun. The answer to enjoying them in a balanced way lies in choosing better ingredients and discerning a quantity that runs the middle road between punishing deprivation and wanton binge-eating. The latter is something you will have to decide via trial and error and an honest heart-to-heart chat with yourself. As for the ingredients….boy have I got a made-over cookie for you!

This originally was to be a chocolate chip cookie recipe with dates in it. Halfway through, I got the idea to 86 the chips and double the amount of dates called for. The result is heavenly: a cookie that is chewy, moist, and meaningfully sweet because there’s no white sugar. In my humble opinion, dates have got to be the best baking ingredient on the planet, for their chewy texture and sweet flavor. Hope you enjoy these babies as much as Chef Bill and I do!

Date Night Cookies
Print Recipe
Servings
20-24 cookies
Servings
20-24 cookies
Date Night Cookies
Print Recipe
Servings
20-24 cookies
Servings
20-24 cookies
Ingredients
  • 2 1/4 cups almond flour or almond meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter room temperature
  • 2 teaspoons vanilla
  • 2 large eggs room temperature
  • 1 scant cup coconut palm sugar or date sugar
  • 3/4 cup shredded unsweetened coconut
  • 10-12 Medjool dates pitted and chopped
Servings: cookies
Instructions
  1. In a medium bowl, whisk flour, soda, and salt. In a large mixing bowl, cream butter, sugar, vanilla, and eggs. Add chopped dates and coconut to sugar mixture and blend thoroughly.
  2. Gradually add flour to sugar mixture, folding in thoroughly, but don’t over-mix. Cover and chill the dough for at least an hour or overnight.
  3. Remove from refrigerator and let stand for about 5 minutes so dough isn’t rock-solid. Scoop out with a spoon and roll into golf-ball-sized globes.
  4. Bake 13-15 minutes on an ungreased cookie sheet on the middle oven rack. Baking time depends on your oven and how crisp or chewy you prefer the cookies. Let cookies cool for 2-3 minutes before removing with spatula and placing on cooling rack.
Recipe Notes

Chewy, substantial, relatively nutritious

Chewy, substantial, relatively nutritious

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