High-Fiber Date Square Cookies [Vegan, Gluten-Free]

Contents

High-Fiber Date Square Cookies [Vegan, Gluten-Free]Ingredients You Need for High-Fiber Date Square Cookies [Vegan, Gluten-Free]How to Prepare High-Fiber Date Square Cookies [Vegan, Gluten-Free]Notes Nutritional Information Date Square Cookies [Vegan, Gluten-Free]

These vegan cookies are soft and moist. The best part about them (other than how delicious they taste) is that they are egg-free, dairy-free, sugar-free, gluten-free, and are made with whole foods. These cookies are also high in fiber and they are easy to digest leaving you feeling energized instead of sluggish.

High-Fiber Date Square Cookies [Vegan, Gluten-Free]

Ingredients You Need for High-Fiber Date Square Cookies [Vegan, Gluten-Free]

25 big, fresh dates, pitted
1 cup gluten-free oat flour (see notes)
1/2 cup gluten-free rolled oats
1/3 cup vegan butter or coconut oil or sunflower oil
1 chia egg (see notes)
1 teaspoon cinnamon
1/2 teaspoon sea salt

How to Prepare High-Fiber Date Square Cookies [Vegan, Gluten-Free]

Preheat your oven to 350 degrees F.
Remove the pits from 10 dates and soak in hot water leting the dates sit covered for 10 minutes.
Using a food processor or a blender blend 1/4 cup of the soaking water and the dates.
Make the Chia Egg by mixing together 1 TBSP whole or ground chia seeds and 3 TBSP water.
Roughly chop the remaining 15 dates (approx 1 cup).
Create one cup of oat flour by grinding rolled oats in your coffee grinder, or food processor.
Mix the oat flour, oats, sea salt and cinnamon together in a medium sized bowl.
In a small bowl mix the vegan butter, chia egg, and date paste, than add the chopped dates.
Add the wet ingredients to the dry ingredients and stir well.
Drop spoonfuls onto a parchment paper lined baking sheet and flatten slightly.
Bake for 12 – 14 minutes.

Notes

Nutritional Information

Total Calories: 3052 | Total Carbs: 680 g | Total Fat: 28 g | Total Protein: 73 g | Total Sodium: 1066 g | Total Sugar: 400 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.