Coconut Date Breakfast Cookies
Chocolate Cake:
1¼ cups 1 cup ½ cup 1½ tsp ¼ tsp ¼ cup ¼ cup 1 tsp 4 tsp
Chocolate Glaze:
140 g
2 tbsp
Chocolate Cake: In large bowl, whisk together flour, coconut sugar, cocoa powder, baking soda and salt; whisk in oil, applesauce, vanilla and 1 cup water. Stir in vinegar. Scrape into greased parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pan for 20 minutes. Invert onto rack; peel off parchment paper. Let cool completely. (Make-ahead: Store in airtight container for up to 24 hours.) Chocolate Glaze: While cake is baking, in heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with coconut milk, whisking, until melted, about 5 minutes. Let cool for 25 minutes. Pour over cake, spreading to edges. Refrigerate until set, about 20 minutes. Bring to room temperature before serving.
Hands-on time: Total time: Makes:
20 minutes 40 minutes about 15 cookies These wholesome cookies are great not only as an on-the-go breakfast but also as a midday snack. Dates are a source of protein and iron, giving you the energy you need to get through a busy day. And when puréed into paste form, they add natural sweetness and moisture to baked goods.
¼ cup 3 tbsp 3 tbsp 2 tbsp 1 1 tsp ¾ cup ¼ cup ¼ cup ½ tsp ½ tsp ¼ tsp ½ cup In food processor, purée dates into smooth paste. Add coconut oil, maple syrup, coconut sugar, egg and vanilla; purée until smooth. Scrape into large bowl. In separate bowl, whisk together whole wheat flour, all-purpose flour, oats, baking powder, baking soda, cinnamon, salt and nutmeg; stir into date mixture until combined. Stir in cranberries. Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten to ½-inch (1 cm) thickness. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm and no longer shiny, 13 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.) Use soft dates for the paste, as they will purée more easily and add the most moisture to the dough.