Fudgy soft cookies
Perfect tucked into a lunch bag or for an after school snack with milk.
74 cal
Serves 24
Prep time
0h 15m
Cook time
0h 12m
Total time
0h 27m
Ingredients
Directions
-
Step 1
In large microwaveable bowl combine dates, milk and margarine. Cover and microwave on High for 1 minute or until steaming. Using a fork or potato masher, mash the date mixture. Let cool slightly. -
Step 2
In another bowl, combine flour, cocoa powder and baking soda and powder; set aside. -
Step 3
Using an electric mixer, beat sugar into date mixture. Beat in egg and vanilla until combined. Gradually add flour mixture and beat until combined. -
Step 4
Using a tablespoon (15 mL) or mini ice cream scoop drop batter on parchment paper lined baking sheet about 5 cm (2 inches) apart. Bake in centre of 190°C (375°F) oven for 10 to 12 minutes or until just firm to the touch. Let cool on pan on cooling rack. Repeat with remaining batter.
Tips
-
Keep in resealable plastic bag or airtight container for about 3 days in the refrigerator or in freezer for up to 3 weeks.
Nutritional information
Per serving (1 cookie)
- Calories
- 74
- Protein
- 1 g
- Sodium
- 45 mg
- Potassium
- 123 mg
- Total fat
- 2 g
- Saturated fat
- 0 g
- Cholesterol
- 8 mg
- Carbohydrates
- 14 g
- Fibre
- 2 g
- Sugars
- 2 g
- Added sugars
- 2 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
