Snacks, Sweets and Desserts

Chewy Orange and Date Cookies! Vegan!

For this week’s Friday Basket I’m sharing this amazing chewy cookie recipe. It’s actually a modified version of this recipe from Daily Rebecca. Interestingly, I’d been searching for cookie recipes over several years, and each one either linked to, or was in some way modified from Daily Rebecca, so I guess her recipe is pretty influential in the vegan cookie community 😀

I originally made these after wanting to find a vegan alternative to Marks and Spencer’s cranberry and orange cookies–probably the nicest cookies I’ve ever tasted. After realising I can no longer eat something due to its cow’s milk or butter, I just veganise it at home. For any British non-vegans reading, I really recommend Marks and Spencer’s entire cookie range, because they’re killing it right now. I decided to change the recipe again to include dates instead of cranberries, because dates have this amazing toffee-like stickiness that enhances the texture of the cookies.

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If you head on over to Tesco, you can buy a 250g bag of dates for £2. Quick tip: Tesco’s wholefoods section is considerably cheaper than the wholefoods sold in the rest of the store. I’ve noticed that their nuts, bulgar wheat and dates are lower in price than similar name brands in the other aisles.

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Vegan Orange and Date Cookies (serves 10)

Prep time: 5 mins
Cooking time: 10 mins

Ingredients:

Dry ingredients
2 cups plain flour
1 cup soft brown sugar
1 cup pitted dates, chopped
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon sea salt
Wet ingredients 
1/2 cup sunflower oil
1/4 cup almond milk
1 tablespoon Valencia orange extract
1 teaspoon vanilla extract
orange zest

Method

  • Preheat oven 200 degrees celsius
  • In one bowl, combine the flour, baking soda, soda bicarb and salt. Use a whisk to remove any lumps, particularly in the flour and bicarb
  • Mix together the sugar, sunflower oil, milk, vanilla and orange extract in a separate bowl
  • Pour the flour into the oil and sugar mixture, then add the chopped dates. Mix thoroughly. The mixture will be sticky and moist, but of the consistency of bread dough.
  • Spoon out a palm-sized portion of the dough and shape into flat pebble type shapes (I just do this with my hands, as the mixture is pliable enough)
  • Place on a baking sheet and cook in the oven for 10 mins. If you like your cookies slightly browner and crispier on the outside, leave them in the oven for an additional 5 mins

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