Ingredients

• 10 large medjool dates (1 cup), pitted and halved
• 1/2 cup boiling water
• 3/4 cup vegan butter, softened at room temperature
• 1/3 cup packed dark brown sugar
• 1/3 cup coconut sugar
• 2 teaspoons pure vanilla extract
• 2 1/4 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dairy-free semi-sweet chocolate chunks
• 1 cup dairy-free dark chocolate chips
• 1/4 teaspoon sea salt

Nutritional information

No nutrition information available

Instructions

1. Preheat oven to 375 degrees. Line 2 Cuisinart Chef’s Classic 17” Cookie Sheets with parchment paper; set aside.
2. Place date halves in base of Cuisinart Mini-Prep Plus 24-Ounce Food Processor. Pour boiling water over dates; cover with lid. Allow dates to soak for 10 minutes. Pulse ‘chop’ until dates resemble a thick, wet paste. Transfer date paste to Cuisinart 5-Qt stainless steel mixing bowl. Add vegan butter; stir to combine. Stir in sugars & vanilla; mix well.
3. Whisk to combine flour, baking soda and salt in Cuisinart 3-Qt stainless steel mixing bowl. Add flour mixture to bowl with wet mixture. Mix well to combine. Stir in chocolate chunks & chips.
4. Drop using Cuisinart 5CM Jumbo Stainless Steel Cookie Scoop onto prepared cookie sheets, spacing one-inch apart. Lightly sprinkle tops with sea salt. Bake on middle oven rack for 10-12 minutes or until golden.
5. Cool 5 minutes before transferring cookies to wire rack to continue cooling.

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