Chocolate Date Cookies Food

DATE SWEETENED CHOCOLATE CHIP COOKIES

Steps:

• Place chopped dates in a food processor and process until finely chopped.
• Add eggs oil and vanilla and process for 1 min.
• Add oats, cinnamon and baking soda and process until oats are chopped.
• Add flour and pulse a few times.
• Add chocolate chips and pulse a few more times.
• Bake at 350 for 10 minutes.
• Makes 12-14 small cookies.

CHOCOLATE DATE COOKIES

Steps:

• Place dates in a small bowl and add enough hot water to cover. Allow to sit for 10 minutes to soften.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Remove dates from water, reserving soaking liquid. Combine dates, walnuts, and vegetable oil in the bowl of a large food processor. Pulse several times until mixture forms a paste and no large chunks of dates remain; this may take several minutes. If mixture is too dry, add soaking liquid, 1 tablespoon at a time, until a paste-like consistency is reached. Add egg and vanilla extract; pulse to combine. Add oats, cocoa powder, baking soda, cinnamon, and salt. Pulse until combined, scraping down the sides of the bowl as necessary. Fold in chocolate chips; dough will be very sticky.
• Use a medium cookie scoop to place rounded balls of dough 1-inch apart on the prepared baking sheets. Press tops of dough down with damp fingers to flatten slightly.
• Bake in the preheated oven until cookies are just set, 13 to 15 minutes. Allow to cool on the baking sheets for 5 minutes before removing to wire rack to cool completely. Keep stored in refrigerator until ready to serve.

HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
• Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
• In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
• Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.

CHOCOLATE DATE SQUARES

Steps:

• In a small bowl, combine dates and water; set aside to cool (do not drain). In a large bowl, cream sugar and shortening until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually added to creamed mixture. Stir in dates. , Pour into a greased and floured 13x9-in. baking pan. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

DATE DROP COOKIES

Steps:

• Preheat oven to 350 F.
• In large bowl, combine first 4 ingredients; beat well.
• (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
• Stir in dates and nuts.
• Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
• Bake 10 to 15 minutes until golden brown.

CHOCOLATE DATE DROP COOKIES

Steps:

• cream butter and sugar.
• add chocolate and eggs.
• and vanilla.
• mix.
• add sifted dry ingredients alternately with milk. you may
• mix.( i needed to add 1/2 cup more flour ,it was still a loose batter,but it makes cake like cookies ).
• fold in fruit and nuts.
• drop by teaspoonful.
• 2 inches apart.
• on buttered baking sheet.
• bake in moderate 350 degrees oven for 12 minutes.

OATMEAL, DATE, PECAN AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Grease 2 heavy large cookie sheets. Mix first 4 ingredients together in medium bowl. Using electric mixer, cream butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Mix in oatmeal mixture. Stir in remaining ingredients. Drop rounded tablespoons of dough about 2 inches apart onto prepared cookie sheets. Flatten cookies slightly with spoon. Bake until brown, about 10 minutes. Cool 5 minutes on cookie sheets. Transfer cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

OATMEAL DATE COOKIES

Steps:

• In a stand mixer fitted with a paddle attachment, cream the butter and both sugars at medium speed until smooth, about 3 minutes. Add the salt, baking soda, and cinnamon and mix until well combined, 1 minute. Add the egg and mix for another minute. Add the flour and oats and mix on low speed until combined. Finally, add the dates in two additions to make sure they're distributed evenly throughout. The dough will be very soft at this point.
• Transfer the dough to a sheet of parchment paper or plastic wrap. Flatten into a disk with your hands, then wrap tightly and refrigerate for at least 30 minutes (and up to 2 days)-​chilled dough will be much easier to handle.
• Place two racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
• Divide the dough into 16 equal portions, about 1½ ounces (45 g) each. Working quickly so that the dough doesn't warm up, shape each portion into a ball with your hands. You can freeze the cookie dough balls for up to 2 weeks in a freezer bag to be baked from frozen at a later time. Place cookies on the prepared baking sheets, at least 3 inches apart to prevent the cookies from touching as they spread when they bake. Bake for 10 minutes, rotate the baking sheets and switch their positions in the oven, and bake for another 6 to 8 minutes, until the edges are brown and the middle is golden. Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. Let the cookies cool completely on the baking sheets. The cookies keep well for a couple of days stored in an airtight container.

CHOCOLATE DATE ENERGY BALLS

Steps:

• Place dates, chocolate and cherries in a food processor; process until finely chopped about 1 minute. Add nuts, coconut and sunflower kernels; process until blended. Add oil and vanilla; process until mixture comes together. Roll into 12 balls. Refrigerate, covered, at least 30 minutes before serving. Store in an airtight container in the refrigerator.