Soft Dattel Rohmasse Chocolate Chip Cookies

Ingredients

• 1 tsp Vanilla extract
• 0.25 tsp Salt
• 1 Large egg
• 1 tsp Baking powder
• 120 g Dattel rohmasse (date paste)
• 80 g Dark chocolate chips or chopped dark chocolate (70%+)
• 60 g Soft butter or coconut oil
• 140 g All-purpose flour (or spelt flour)

Method

1. 0

   Preheat oven to 175°C (350°F) and line a baking tray with baking paper.

2. 1

   In a bowl, beat the soft butter (or coconut oil) with the dattel rohmasse until fairly smooth and creamy.

3. 2

   Add the egg and vanilla extract and mix until well combined.

4. 3

   In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until a soft dough forms.

5. 4

   Fold in the dark chocolate chips or chopped chocolate.

6. 5

   Scoop small balls of dough onto the baking tray (about 1–1.5 tbsp each), leaving space between them. Gently flatten the tops with your fingers or the back of a spoon — they won’t spread as much as classic cookies.

7. 6

   Bake for about 10–12 minutes, until the edges are just set and lightly golden. The centres should still look slightly soft.

8. 7

   Let the cookies cool on the tray for 5–10 minutes to firm up, then transfer to a rack. They’ll stay soft and chewy thanks to the dattel rohmasse.

Nutrition Facts