Saturday, December 21, 2013
I really can't remember a year of my childhood when my mom didn't make these cookies at Christmas. To me they really are everything a cookie should be: sugary, chewy, nutty.
They were easy to veganize, just switched from butter to earth balance and used an egg replacer egg. I also pitted and chopped whole dates, instead of the packaged pre-chopped, sugared dates, which the original recipe calls for. You can use either.
1/2 cup of earth balance butter (1 stick), softened
1/2 cup packed brown sugar
1/3 cup white sugar, plus extra for baking
1 egg replacer
1/2 tsp vanilla
1 1/4 cup flour
1 tsp baking soda
pinch of salt
1/2 cup old fashioned oats
1/2 cup chopped pecans
1/2 cup chopped dates, about 7 dates
Cream the butter and sugars together for a few minutes, until fluffy. In a little bowl, whisk together the egg replacer and water (per directions) until frothy. Add the egg replacer and vanilla to the butter and sugars and beat for another minute. In another bowl, sift the flour, baking soda, and salt together and add to the butter and sugar mixture. Mix to blend and then stir in the nuts, oats, and dates.
Scoop out heaping tablespoons and roll into a ball, toss around in some white sugar, and lay on a parchment lined baking sheet. Press slightly and bake at 350 for about 10 minutes, check at 8 minutes.
makes about 2 dozen, and they freeze great!