These cookies taste like cakey brownies that have the addition of fibre and a deep chocolaty flavour that kids love. Perfect tucked into a lunch bag or for an addition to an after school snack with milk.

Developed by Emily Richards, PH Ec. ©The Heart and Stroke Foundation 2011.

• 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

Directions

1. In large microwaveable boil 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.

Posted: February 2011

per serving (one 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
• Sodium: 45 mg
• Potassium: 123 mg