I have to admit, I was intending to make regular chocolate chip cookies with this recipe, but I couldn’t be happier with how they turned out. They don’t taste exactly like a cookie, but more like a Russian tea cake/Mexican wedding cake.
They’re:
dry
crumbly
sweet
In some cases, these are not good things for a cookie to be, but this is an exception. I also imagine that, much like most baked goods, that these would taste amazing with a drizzle of melted dark chocolate over them.
I didn’t have any expectations for these cookies to taste good. I thought that the whole wheat flour might make them a bit heavy. I found that the whole wheat flour actually made them much more filling, making it easier to only have one. The date sugar is perfectly measured to make them sweet without leaving an uncomfortable sugary taste in your mouth after eating them. I highly recommend eating them with a cup of coffee. I always love something sweet and dry with my latte.
These cookies are perfect for breakfast and dessert. Sharing with friends is always a good option as well. Enjoy!
- 1 large egg
- 2 teaspoons pure vanilla extract
- ¼ cup date sugar
- ½ cup coconut oil, melted
- 1½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup semisweet mini chocolate chips
- In a large bowl, whisk egg. Stir in vanilla and date sugar.
- In a medium heat-safe bowl, melt the coconut oil in the microwave. Pour into egg mixture.
- Mix in dry ingredients and stir until crumbly dough forms. Fold in chocolate chips.
- With your hands, press dough into two even balls and chill in the refrigerator in a plastic baggie or bowl with a plate on top. Chill for 20-30 minutes.
- Remove dough from refrigerator. Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
- Form dough into 18 small balls (9 out of each dough ball.) and place on cookie sheet,
- Bake for 8-10 minutes, or until edges are lightly browned. Remove from oven and let cool on pan or plate. Save in an airtight container or baggie in room temperature
