Now Even Better Chocolate-Date Oat Cookies

Ingredients

1/3 cup / 75 ml

chocolate chips

1/2 tsp / 2 ml

each salt and ground cinnamon

3/4 tsp / 4 ml

baking soda

1 cup / 250 ml

all-purpose flour

1 1/2 cup / 375 ml

quick cooking oats

1 tsp / 5 ml

vanilla extract

1/4 cup / 50 ml

melted butter, coconut oil or vegetable oil

1/2 cup / 125 ml

packed, light brown sugar

1 carton / 500 g

Naturegg Simply Egg Whites, well shaken

1

small ripe banana

1 1/4 cup / 300 ml

chopped pitted dates, divided

Directions

1. Soak 3/4 cup (175 ml) of the dates in 1/2 cup (125 ml) boiling water for 30 minutes.

2. Preheat the oven to 350°F (180°C).

3. 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.

4. 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.

5. 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.

6. Bake, in batches, for 8 to 10 minutes or until golden on the bottom. Transfer cookies to a rack to cool completely.

Tips

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