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Prep 30 mins
Cook 1 hr
Less butter, less sugar... and yet great texture and flavor! I have even served these to guests who were used to full-fat desserts and they approved! I do recommend making exactly as listed, browning the butter is a MUST, and including the amounts of soda and salt, for the best flavor. MINI chocolate chips give you the feeling of more chocolate in each bite while using a smaller amount of chips. From frankiesfoods.blogspot.com. Posting here with a few adjustments and to see the nutrition facts. (I know, no one is going to eat just 1 cookie- but in order to be comparable to other 'healthy' cookies on this site, that's what I Iisted as a serving size.)
- Preheat oven to 325; line baking sheets with parchment paper.
- Cook butter in a small saucepan over medium heat until nutty smelling and brown, about 4 minutes; let cool.
- Puree whole dates in a food processor about 1 minute, until it makes a paste and add a bit of applesauce for more moisture; if using chopped dates, put them in boiling water on the stove until tender, then drain and puree in food processor- should have 1/2 cup date puree.
- In a medium bowl, combine flour, baking soda, and salt; set aside.
- In large mixing bowl, beat butter, date puree, and brown sugar until smooth; beat in eggs and vanilla, beating well for 1-2 minutes.
- Add flour mixture to the sugar mixture; mix until mostly combined; add 1/2 cup chocolate chips and mix just until incorporated. The dough will be drier than normal cookie dough, but should still scoop well.
- Use a 1-inch cookie scoop to place on baking sheets, 1-2 inches apart. Flatten slightly with your hand. Top each with a few of the remaining chocolate chips.
- Bake at 325 for 13-14 minutes; remove when edges are just barely browning. Don't over bake!