Posted 2 weeks ago
Eat Well, Live Well – Date, Walnut & Dark Chocolate Cookies
Looking for a healthy cookie/treat to have around for the holidays? No need to look any further. This recipe borrows the natural sweetness of Medjool dates, along with the rich flavors of walnuts and dark chocolate, to craft a delicious, healthy version of this classic cookie. Enjoy this sweet treat with your loved ones during the holiday season, pack them into a lunch box any day, or serve them with fresh fruit or sorbet the next time you host dinner guests.
Fresh Medjool dates are in season from September through November. Dried Medjool dates are widely available at supermarkets and natural food stores. Look for dates that are plump and have a deep amber, slightly shimmering skin. This recipes is vegan, but can easily be made non-vegan if desired.
Ingredients
– 1/2 cup soft dairy-free margarine spread, at room temperature
– 1 tsp. vanilla extract
– 2 Tbsp. honey**
– 1 cup white whole wheat flour
– 1/2 cup all-purpose flour
– 1/2 tsp. baking soda
– 1-1/2 tsp. egg replacer**
– 1/2 cup finely chopped walnuts
– 1/2 cup diced, pitted Medjool dates
– 1/2 cup dark chocolate chips or broken dark chocolate pieces
Directions
1. Preheat the oven to 375ºF.
2. Mix together margarine, vanilla, and honey in a small bowl.
3. Combine the whole-wheat flour, all-purpose flour, baking soda, and egg replacer in a separate bowl.
4. Add flour mixture to the margarine mixture and mix well to form a crumbly dough.
5. Stir in the walnuts, dates, and chocolate chips.
6. Shape the dough into walnut-sized balls and place about 3 inches apart on a baking sheet.
7. Bake for 15 minutes, or until golden brown
Notes
– These cookies store very well in an airtight container in the freezer.
– Vegan egg replacers can be found in powdered form. Examples include Ener-G, VeganEgg, Bob’s Red Mill Egg Replacer. You can substitute 1 whole egg if not using egg replacers
– Honey isn’t considered vegan but it can substituted for maple syrup as a vegan alternative.
Brenda Gridley, CSP, RDN
Brenda is originally from Los Angeles, CA where she attended California State University of Los Angeles for her under graduate degree in Nutritional Science. She began her career with Kaiser Permanente in 2004. Throughout her professional development, she has worked in Cardiology and open heart surgery, Renal/Dialysis, organ transplants and Oncology, including chemotherapy, radiation and head and neck. Brenda has extensive experience with weight management programs, including Bariatric and finally Eating disorders and mindful eating. She went on to specialize in the Pediatric population and has maintained her Certification in Pediatric Nutrition since 2011. Areas she has managed include pediatric and neonatal intensive care units where she was responsible for individualizing therapeutic diets and alternate nutrition support based on specific metabolic needs, medical conditions, and cultural preferences.
Her passion for nutrition was developed at a young age and reared by her grandmother who always instilled the importance of a healthy diet and active lifestyle. When her grandmother became ill, Brenda became aware of the impact nutrition plays in disease prevention and maintaining overall mind and body health. She cared for grandmother until she passed and has made it her goal to help others achieve their full “nutrition potential” with using a culturally sensitive holistic approach.
She is married with two beautiful daughters and in her spare time she enjoys watching movies with her children, experimenting with new recipes, reading mystery novels, running and Yoga.
Please ask your Ironwood Cancer & Research Centers provider for a referral to see our dietary counselors.