Date Cookies

Date Cookies

Directions: 45 minutes
Cook time: 15 minutes
Servings: 18 cookies
Allergens: Eggs, Milk, Wheat and triticale,
Vegetarian
Recipe submitted by Sarah-Jeanne Desrosiers, Mélissa Labbé-Binet, Mallory Roy and Marc-Antoine Simard, nutrition trainees

Ingredients

Date paste

  • 160 ml (⅔ cup) dried pitted dates, chopped
  • 90 ml (6 Tbsp) water
  • 5 ml (1 tsp) bottled lemon juice
  • 90 ml (6 Tbsp) canned mashed pumpkin

Cookies

  • 80 ml (⅓ cup) canned white beans, drained and rinsed
  • 30 ml (2 Tbsp) water
  • 60 ml (¼ cup) unsalted butter, softened
  • 60 ml (¼ cup) non-hydrogenated vegetable margarine
  • 180 ml (¾ cup) brown sugar, packed
  • 2 large eggs
  • 5 ml (1 tsp) vanilla extract
  • 410 ml (1 ⅔ cup) all-purpose flour
  • 125 ml (½ cup) whole wheat flour
  • 80 ml (⅓ cup) ground flax seed
  • 5 ml (1 tsp) baking soda
  • 5 ml (1 tsp) baking powder
  • 5 ml (1 tsp) ground cinnamon
  • 2.5 ml (½ tsp) ground nutmeg
  • 1 ml (¼ tsp) salt

Equipment

  • Small pot
  • Wooden spoon
  • Blender
  • Electric mixer
  • Large bowl
  • Medium bowl
  • Parchment paper
  • Rolling pin
  • 2 baking sheets

Directions

Making the date paste

  1. Bring dates, water, and lemon juice to a boil in a small pot.
  2. Simmer over medium heat, stirring regularly with a wooden spoon 5 minutes or until smooth.
  3. Stir pumpkin into dates. Stir and set aside.

Making the cookies

  1. Preheat oven to 350°F (180°C) with rack in top part of oven (2nd position from the top).
  2. Place beans and water in a blender and blend until smooth. Set aside.
  3. Cream margarine and brown sugar in a large bowl for 30 seconds using an electric mixer.
  4. Add eggs and vanilla and continue to beat until smooth and creamy. Set aside.
  5. Stir flours, ground flax seed, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
  6. Using an electric mixer, gradually stir dry ingredients into wet ingredients until smooth.
  7. Add the white bean paste. Beat again.
  8. Place dough between 2 large sheets (~ 40×40 cm) of parchment paper.
  9. With a rolling pin, shape dough into rectangle 5 mm thick. Remove top parchment paper.
  10. Spread date mixture evenly over flattened dough and roll dough lengthwise tightly. Wrap roll in parchment paper and refrigerate 30 minutes.
  11. Remove roll from refrigerator and trim 2 cm of dough from each end. Slice into rounds 1 cm thick using a bread knife.
  12. Arrange rounds 3 cm apart on 2 baking sheets lined with parchment paper.
  13. Bake 15 minutes or until a toothpick inserted in middle of cookies comes out clean. Cookies should be lightly golden on top.
  14. Remove from oven and place cookies on cooling rack for 10 minutes before serving.
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