Fudgy soft cookies

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

by Emily Richards PH Ec.
74 cal Serves 24
Prep time 0h 15m
Cook time 0h 12m
Total time 0h 27m
generic kitchen utensils

Ingredients

Directions

  1. 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.

  2. Step 2

    In another bowl, combine flour, cocoa powder and baking soda and powder; set aside.

  3. 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.

  4. 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.

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