Fudgy soft cookies

These cookies taste like cakey brownies that have the addition of fibre and a deep chocolatey flavour kids love.

24 cookies / 26-28 min

Prep 15 min / Cook 1 min / Bake 10-12 min

Perfect tucked into a lunch bag or for an after school snack with milk.

  • 250 mL (1 cup) pitted Medjool dates (about 12) or prunes, chopped
  • 75 mL (1/3 cup) low fat milk
  • 50 mL (1/4 cup) soft non-hydrogenated margarine
  • 175 mL (3/4 cup) whole-wheat flour
  • 75 mL (1/3 cup) unsweetened cocoa powder
  • 2 mL (1/2 tsp) each baking soda and baking powder
  • 60 mL (1/4 cup) granulated sugar
  • 1 egg
  • 5 mL (1 tsp) vanilla extract
  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.
  2. In another bowl, combine flour, cocoa powder and baking soda and powder; set aside.
  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.
  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.

Storage tip: Keep in resealable plastic bag or airtight container for about 3 days in the refrigerator or in freezer for up to 3 weeks.

Nutritional info per serving (1 cookie)
  • Calories: 74
  • Protein: 1 g
  • Total fat: 2 g
    Saturated fat: 0 g
    Cholesterol: 8 mg
  • Carbohydrate: 14 g
    Fibre: 2 g
    Sugars: 10 g
    Added sugar: 2 g
  • Sodium: 45 mg
  • Potassium: 123 mg

    Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.