Vegan Chocolate Chip Cookies with Date Paste
Vegan Date Paste Chocolate Chip Cookies are soft, dark, chocolate chip cookies with a light date flavor.
Servings 8
Ingredients
- 160 grams all-purpose flour or pastry flour 1 cup plus 2 tablespoons or 160 grams Bob’s Red Mill pastry flour or Wegman's pastry
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 7 ½ tablespoons Soy Free Earth Balance or Country Crock Plant Butter (100 grams) -- I always measure by weight
- ½ cup organic light or dark brown sugar (100 grams)
- 20 grams date paste OR date syrup
- 20 grams well-stirred full fat coconut milk from a can
- 1 teaspoon vanilla
- 1 tablespoon finely shredded or ground unsweetened coconut flakes**
- ½ cup dark chocolate chips OR milk if not vegan
Instructions
- Preheat oven to 325 degrees F. Have ready a parchment lined baking sheet.
- Whisk together the flour, baking soda, baking powder and salt. Set aside.
- Put your mixing bowl on the scale and set the tare to zero. Add 100 grams of Earth Balance Soy Free right out of the tub or another vegan butter (make sure it's the kind with 100 calories per tablespoon). Add the following ingredients, setting tare to zero each time: 100 grams brown sugar, 20 grams date paste or date syrup and 20 grams full fat coconut milk. Add vanilla.
- Beat until creamy and well blended, then stir in the flour mixture, coconut and chocolate chips.
- Using a large cookie scoop, scoop up 8 rounds of dough (they should weigh around 2 oz each). Arrange on a parchment lined baking sheet.
- Bake at 325 for about 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely. These cookies are better when completely cool.
- For thicker cookies, chill the dough balls overnight before baking.
Notes
Coconut is optional but good and helps cut sweetness and soaks up some of the moisture from the date paste improving texture.
For the flour you can use 160 grams of all-purpose or whole wheat pastry flour or a mix of both.
Also, cookies can be made as 1 oz cookies so that you get 16.
Milk chocolate chips are really good in these, but they're not vegan.
I recently tested with Soy Free Earth Balance which comes in sticks and a tub. I just plopped 100 grams of tub style into the mixing bowl. It gave the cookies a very pleasant flavor.
Another fun experiment was to put a couple of the hot cookies in a zipper bag to cool. The bag trapped the steam so the moisture stayed in the cookies and made them bend-y like Subway's.