| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
:, Cookies, L |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pitted dates |
| 1/2 |
c |
Water |
| 1 |
ts |
Whole wheat flour |
| 1/4 |
ts |
Vanilla extract |
| 1/3 |
c |
Brown sugar |
| 1/3 |
c |
Granulated sugar, * see note |
| 1 |
|
Egg white |
| 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Rolled oats, * see note |
| 1/2 |
ts |
Baking soda |
| 1 |
ds |
Salt |
| 1/2 |
c |
Chocolate chips, semi sweet |
|
|
Vegetable spray |
INSTRUCTIONS
* Note - I used turbinado sugar
* Note - If not using rolled oats (uncooked oatmeal), use 1 cup whole wheat
flour
Preheat oven to 375 degrees F. Combine dates and water in a saucepan and
simmer about 10 minutes until soft. Add 1 tsp whole wheat flour and mix to
thicken. (Or use the date pieces from the natural food store that are
coated with oat flour and skip this step.) By spoon, mash dates and mix
with vanilla. Spoon date puree into a mixing bowl and cream sugars with an
electric mixer. Add egg white and blend.
In a separate mixing bowl, combine flours, baking soda and salt. Thoroughly
mix wet and dry ingredients together by hand. Stir in chocolate chips.
Chill dough in the refrigerator for 10 minutes.
Drop dough by teaspoonful onto cookie sheets coated with cooking spray.
Bake until edges are golden brown, about 7-8 minutes.
Makes 24 cookies.
Per cookie: Cal 63.1, Fat 1.2g, CFF 15.3%, Choles 0, Carbo 13.5g, Fiber
1.1g, Potassium 66g.
Recipe by: : Health Magazine, Jan/Feb 1996 Posted to Digest
eat-lf.v097.n085 by "Natalie Frankel" <Natalie.Frankel@mixcom.com> on Mar
29, 1997
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