Now Even Better Chocolate-Date Oat Cookies

We've taken one of our favourite cookies and reduced the refined sugar by almost 50% per serving.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 1/4 cup / 300 ml	chopped pitted dates, divided
1	small ripe banana
1 carton / 500 g	Naturegg Simply Egg Whites, well shaken
1/2 cup / 125 ml	packed, light brown sugar
1 tsp / 5 ml	vanilla extract
1 1/2 cup / 375 ml	quick cooking oats
1 cup / 250 ml	all-purpose flour
3/4 tsp / 4 ml	baking soda
1/2 tsp / 2 ml	each salt and ground cinnamon
1/3 cup / 75 ml	chocolate chips
1/4 cup / 50 ml	melted butter, coconut oil or vegetable oil

Soak 3/4 cup (175 ml) of the dates in 1/2 cup (125 ml) boiling water for 30 minutes.
Preheat the oven to 350°F (180°C).
Transfer dates and soaking water to a food processor. Purée until smooth. Add banana, egg whites, brown sugar, butter and vanilla to the date purée. Pulse until smooth.
Stir the oats with the flour, baking soda, salt and cinnamon in a separate large bowl until combined. Scrape the date mixture into the dry ingredients; mix until well combined. Stir in the remaining chopped dates and chocolate chips.
Drop the dough by level tablespoon scoops onto parchment-lined baking sheets, at least 2-inches (5 cm) apart. Use the back of a spoon or measure to flatten slightly.
Bake, in batches, for 8 to 10 minutes or until golden on the bottom. Transfer cookies to a rack to cool completely.

Cookies can be reserved, in an airtight container, at room temperature for 3 days or frozen for up to 1 month.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.