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Date Bars

These cookies are delicious and are great with coffee or tea.

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Servings
4 bars
Calories Cholesterol Sat Fat Carbs
260 0mg 2g 40g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
13.9 Manure (pounds) not deposited into the environment
15.5 Grains / feed (pounds) not consumed by animals
34.0 Methane (gallons) not created by animals
416.3 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 45 minutes
Cook Time 1 hour
Ingredients
  • 1 C flour (unbleached all purpose)
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves (ground)
  • 1/2 C buttery spread
  • 3/4 C granulated sugar
  • 1 egg replacer
  • 1/2 tsp baking soda
  • 2 Tbsp water (hot)
  • 1/2 C walnuts (chopped)
  • 1 C dates (pitted and chopped)
  • 1 C powdered sugar
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 45 minutes
Cook Time 1 hour
Ingredients
  • 1 C flour (unbleached all purpose)
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves (ground)
  • 1/2 C buttery spread
  • 3/4 C granulated sugar
  • 1 egg replacer
  • 1/2 tsp baking soda
  • 2 Tbsp water (hot)
  • 1/2 C walnuts (chopped)
  • 1 C dates (pitted and chopped)
  • 1 C powdered sugar
Servings
4 bars
Calories Cholesterol Sat Fat Carbs
260 0mg 2g 40g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
13.9 Manure (pounds) not deposited into the environment
15.5 Grains / feed (pounds) not consumed by animals
34.0 Methane (gallons) not created by animals
416.3 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Grease an 8 x 8-inch baking pan; line with foil leaving a two-inch overhang on two opposite sides. Butter the foil with buttery spread.
    Grease an 8 x 8-inch baking pan; line with foil leaving a two-inch overhang on two opposite sides. Butter the foil with buttery spread.
  2. In a medium bowl, mix together the flour, salt and spices.
    In a medium bowl, mix together the flour, salt and spices.
  3. In a large bowl, beat together the buttery spread and granulated sugar at medium to high speed until pale and fluffy, approximately 5 minutes. Reduce the speed to low and add the egg replacer.
    In a large bowl, beat together the buttery spread and granulated sugar at medium to high speed until pale and fluffy, approximately 5 minutes. Reduce the speed to low and add the egg replacer.
  4. In a separate small bowl, dissolve the baking soda in the hot water; add to the buttery spread and sugar mixture.
    In a separate small bowl, dissolve the baking soda in the hot water; add to the buttery spread and sugar mixture.
  5. Add the flour mixture, walnuts and dates to the buttery spread mixture; mix until well combined.
    Add the flour mixture, walnuts and dates to the buttery spread mixture; mix until well combined.
  6. Spread the batter evenly in the greased baking pan; bake at 350 degrees for 45 to 50 minutes or until a wooden pick comes out clean when inserted into the middle. Cool for at least 15 minutes, transfer to a cutting board and cut into one by two-inch bars.
    Spread the batter evenly in the greased baking pan; bake at 350 degrees for 45 to 50 minutes or until a wooden pick comes out clean when inserted into the middle. Cool for at least 15 minutes, transfer to a cutting board and cut into one by two-inch bars.
  7. Toss the warm cookies in a large bag with the powdered sugar until coated.
    Toss the warm cookies in a large bag with the powdered sugar until coated.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or a cool location.

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