These wholesome cookies are great not only as an on-the-go breakfast but also as a midday snack. Dates are a source of protein and iron, giving you the energy you need to get through a busy day. And when puréed into paste form, they add natural sweetness and moisture to baked goods. Cost: $0.40 per serving
- Prep time 20 minutes
- Total time 40 minutes
Ingredients
Method
In food processor, purée dates into smooth paste. Add coconut oil, maple syrup, coconut sugar, egg and vanilla; purée until smooth. Scrape into large bowl.
In separate bowl, whisk together whole wheat flour, all-purpose flour, oats, baking powder, baking soda, cinnamon, salt and nutmeg; stir into date mixture until combined. Stir in cranberries.
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten to ó-inch (1 cm) thickness.
Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm and no longer shiny, 13 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Tip from The Test Kitchen: Use soft dates for the paste, as they will purée more easily and add the most moisture to the dough.
Makes about 15 cookies.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 96 mg
- Sugars 9 g
- Protein 2 g
- Calories 106.0
- Total fat 4 g
- Potassium 84 mg
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
%RDI
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0
