Date Paste Chocolate Chip Cookies
Earth Balance is exactly what you need for these cookies. It gives them a fall-apart soft texture that is borderline but not quite cakey and an interesting date, vanilla, butter flavor.
Servings 12 cookies
Cost 5
Ingredients
- 1 cup pastry flour or whole wheat pastry flour (125 grams)
- 2 tablespoons oat flour (15 grams)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt, scant
- 2 tablespoon unsweetened shredded coconut
- 120 grams Soy Free Earth Balance from a tub (around ½ cup, but weigh for best results)
- ¼ cup plus 2 tablespoons light brown sugar (75 grams)
- 60 grams date paste (always weigh)
- ½ teaspoon vanilla bean paste or extract
- ½ cup semisweet chocolate chips OR milk if not vegan
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- Whisk together pastry flour, oat flour, baking soda, baking powder, salt and coconut. Set aside.
- In a mixing bowl, combine Earth Balance, brown sugar, date paste and vanilla bean paste. Beat by hand or with a mixer until smooth and creamy.
- Add the flour mixture to the Earth Balance mixture and stir to make a soft dough, then stir in the chocolate chips.
- Use a medium size cookie scoop to scoop out 16 balls of dough. You can scoop them onto a plate, then cover and chill until ready to bake, or bake right away.
- To bake, place the dough balls on a parchment lined baking sheet. Press tops down just slightly.
- Bake for 14–16 minutes, or until edges are set and cracks appear on top. The cookies should look well baked and not underdone.
- Slice parchment off the baking sheet and let cool on the counter on parchment.