I was very excited to try this recipe after seeing that it called for date paste. The original recipe wasn’t vegan but it was easily adaptable. I like to try and make my baked goods as healthy as I can (since I usually eat too many of them) so I decided to use oat flour instead of the called for whole wheat pastry flour, for the eggs I used flax meal and for the chocolate chips I used carob chips. All three ingredients boost up the fiber making these cookies a pretty healthy snack…in moderation of course.
I had never made date paste before and it gets pretty sticky. When you are mixing everything around at the end make sure you really spread out the date paste in the bowl (you may have to use your hands) so you don’t get clumps. The end result was a great tasting cookie. Sweet but not overly sweet and with the use of the oat flour and pecans you get a nice nutty flavor.
1 cup date paste (mash down about 2 cups of dates, pitted, in the cuisineart)
2 sticks vegan butter spread, I used Earth Balance
2 Tbls of flax meal
3 Tbls of water
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp of vanilla extract
2 cups oat flour
1 cup vegan chocolate chip cookies or 1 cup of carob chips
3/4 cup chopped pecans
1. Mix flax seed and water together and set aside.
4. Transfer dough to a bowl, and stir in carob chips and pecans.
5. Drop onto ungreased cookie sheet and bake at 375 degrees. Check after 10 minutes. Remove from oven when the edges have slightly browned.