These cookies are delicious and are great with coffee or tea.
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- 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
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.
In a medium bowl, mix together the flour, salt and spices.
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 separate small bowl, dissolve the baking soda in the hot water; add to the buttery spread and sugar mixture.
Add the flour mixture, walnuts and dates to the buttery spread mixture; mix until well combined.
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.
Toss the warm cookies in a large bag with the powdered sugar until coated.
Cover and store for up to two weeks in the refrigerator or a cool location.
© Mainly Vegan LLC