Chocolate chunk cookies

Difficulty: 1/5

Time: 2 hours 45 minutes

Servings: 12 (2 cookies per serving)

Nutrition facts per serving
CALORIES PER SERVING (kcal): 174         (calories in whole recipe: 2088)
Proteins	7%	4.3g	Protein: lysine	7%	0.1g
			Protein: methionine	7%	0.1g
			Protein: isoleucine	8%	0.1g
Carbohydrates	23%	31.1g	Fibers	14%	5.5g
			Net carbs	n/a	25.6g
			Sugars	n/a	11.8g
Fats	9%	5.9g	Omega-3	1%	0.0g
			Omega-6	2%	0.4g
			Saturated fats	n/a	3.2g
Vitamin B1	9%	0.1mg	Vitamin B2	4%	0.1mg
Vitamin B3	8%	1.3mg	Vitamin B5	4%	0.2mg
Vitamin B6	9%	0.1mg	Folate	3%	14.7μg
Vitamin A	0%	0.2μg	Vitamin C	0%	0.1mg
Vitamin E	1%	0.2mg	Vitamin K	2%	2.4μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	2%	21.8mg	Copper	34%	0.3mg
Iron	20%	1.6mg	Magnesium	15%	60.5mg
Manganese	46%	1.1mg	Phosphorus	17%	121.8mg
Potassium	5%	275.3mg	Selenium	24%	13.7μg
Zinc	8%	0.9mg	Sodium to taste

Ingredients:

DRY

• 2 cups whole-wheat flour
• 1 1/2 cup date sugar/date paste/blended dates
• 2/3 cups unsweetened roughly chopped vegan chocolate buttons/bar
• 1 tsp baking soda
• 1/2 tsp salt

WET

• 6 tbsp soy milk
• 4 tbsp melted cocoa butter/peanut oil
• 1/2 tsp vanilla extract (OPTIONAL)

Instructions:

• In a large bowl, sift all of the dry ingredients and add the chocolate. Stir together.
• In a small bowl, stir together the wet ingredients.
• Slowly incorporate the wet ingredients into the dry ingredients. If the dough does not hold itself together into a ball, incorporate more soy milk one tablespoon at a time until it does. Wrap in plastic film and refrigerate for 2 hours or freeze for later use.
• Pre-heat oven to 180°C.
• Separate the cookie dough into small balls (there should be about 24 cookies). Flatten the balls with the palm of the hand on a baking tray lined with a silicone mat or parchment paper. Bake for 20 minutes. Let cool for at least 10 minutes before serving so that the cookies firm up.

Serving:

Place all of the cookies on a big plate, and serve with a glass of soy milk on the side.