I know we all said that after the holidays we were going to whip our butts back into shape and get off the sugar.
Yeah, about that…
Kicking that sugar habit is seriously tough, so to help ease the transition, I want to share my all-time, favorite, gotta-have-it, healthy(ish) dark chocolate chip cookie recipe. I originally fell in love with this recipe when my gorgeous and wildly talented sister-in-law shared it with us last Easter. A few tweaks have been made here and there (mostly because I lost the original photo I took of the recipe in the dark recesses of the cloud), but I promise, these bad boys will not disappoint! And bonus, there is absolutely no refined sugar! All the sweetness comes from the dates (and dark chocolate chips, if you add them).
Here’s what you’ll need:
2 c. walnuts (You can sub almonds or pecans here, but your texture will be slightly different)
20 pitted dates
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt (If you like the whole sweet ‘n’ salty thing, you can add more to taste. What am I saying, “If…”, go ahead and add a pinch!)
1 c. dark chocolate chips or raisins
Here’s what you’ll do:
- Preheat your oven to 350. You probably already did that though. Because you’ve made cookies before 😉
- Pour your dates, walnuts, baking powder, salt and vanilla into your food processor and pulse to combine.
- It’s also very important that you’re wearing a fancy necklace you borrowed from your mother while you bake these. It will make you feel more regal and your cookies will definitely taste better.
- Add egg and pulse to combine. You may need to remove the top here and scrape down your batter a bit.
- Add chocolate chips annnnd you guessed it – pulse to combine! Your batter will look like regular cookie batter, but you may spy a few crushed walnuts. That’s okay! But be sure to investigate to make sure you don’t have any whole dates hiding in there. Those guys need to get pulverized. Because otherwise, it will look like there is a cockroach hiding in your batter and, well, that’s nasty.
- Measure out tablespoon-sized portions of your dough onto a greased cookie sheet (I like to use my dirty measuring spoons, you know, to minimize cleanup!) This recipe should yield about 15 cookies.
- Bake for 10-12 minutes or until the tops are beginning to turn golden brown.
- Be sure to let the cookies set for a few minutes on the baking tray, before transferring to a cooling rack.
- If you can somehow figure out a way to not eat all of them in one sitting, these will keep for up to a week in a sealed, tupperware container.
My boys gobble these things up like candy… which isn’t that far off because they are cookies, but you get what I’m saying.
I hope you enjoy making (and eating!) these as much as we do. Do you have a favorite dessert recipe to share? Leave it in the comments below, I’d love to try it!
Photography by Ian Thornberry Photography