When you have a bite of this vegan date and chocolate cookies, they don’t taste so sweet but the dates and chocolate chips in them give more sweetness in your mouth as you chew. The texture and flavour in these cookies are pretty amazing. I coated the corners of the cookies just to make them look nicer but this is absolutely an optional.
The texture of these cookies is quite crispy and can be crunchy if you keep them in the fridge, which is also lovely. This cookies doesn’t require rolling out and cutting out so it’s very easy! You can leave out the chocolate chips and just use the dates if you wish. Also the chocolate coating (if you do) can be done differently. For example, coat the entire bottom or half of a cookie or just drizzle the chocolate over if you like.
What you need to make the Vegan Date and Chocolate Cookies
- vegan margarine
- icing sugar
- vanilla extract
- pitted dates
- dark chocolate chips
- plain flour
- dark chocolate for coating (optional)
You can use any dates for his recipe. I has some leftover Persian dates from my chocolate covered stuffed dates making so I used that.
- Cream the margarine, vanilla extract and sugar in a large mixing bowl. Mix in the chocolate chips and finely chopped dates.
- Add in the flour and salt and mix with your hand until it comes together and forms a soft dough. Make the dough into a rectangular block shape, wrap in cling film and let it sit in the freezer for 30-40 minutes. The outside of the dough will be frozen and hard that makes it easier to cut into slices without distorting the shape.
- Preheat the oven to 180°C and prepare a baking tray lined with baking paper.
- Now you have a half frozen dough. Gently cut into slices (about8 8mm in thickness) and place them on the prepared tray. Pop in the oven and bake for 18-20 minutes. You will see the bottom edges of the cookies are browned.
- Let them cool down completely before serving or coating with the chocolate.
- If you are doing the chocolate coating, melt the chocolate in a microwave and coat by dipping corners of the cookies or using a spoon. Let the chocolate harden before serving.
Store leftovers in an airtight container at room temperature up to 3 days. You can also store them in the fridge for longer days☺
Vegan Date and Chocolate Cookies
- 110 g vegan margarine
- 60 g icing sugar
- 1 tsp vanilla extract
- 70 g pitted dates finely chopped
- 50 g dark chocolate chips
- 250 g plain flour
- a pinch of salt
- 30 g dark chocolate for coating the corners (optional)
Click below for ingredient unit conversion
- Cream the margarine, icing sugar and vanilla extract together in a large mixing bowl.
- Mix in the finely chopped dates and chocolate chips. Add in the flour and a pinch of salt and mix with your hand until it forms a soft dough.
- Make the dough into a rectangular shaped block (about 8cm x 16cm x 3.5cm), wrap in cling film and let it sit in the freezer for 30-40 minutes. The dough will be hard on the outside that makes it easier to cut into slices without distorting the shape too much.
- Preheat the oven to 180°C (gas mark 4.5). Prepare a baking tray with baking paper.
- Cut the half frozen dough into slices (about 8mm thickness). I made 20 slices but this varies depending on the shape of your dough. Sometimes the chocolate chips pop out as you cut. Gently push it back and reshape the cookie with your hand if needed.
- Place the cookies on the prepared baking tray and bake for 18-20 minutes. Let them cool down completely before coating the corners.
Coating the corners of the cookies (optional)
- Break the chocolate into pieces and put in a microwave safe bowl. Heat on a medium power for a few minutes to melt it. Check and stir few times to make sure it doesn't burn.
- Coat the corners of the cookies by dipping in the chocolate or you can use a spoon to spread and coat.
- Let the chocolate harden before serving.