Naturally sweetened, soft-baked cookies using dattel rohmasse instead of refined sugar.
Preheat oven to 175°C (350°F) and line a baking tray with baking paper.
In a bowl, beat the soft butter (or coconut oil) with the dattel rohmasse until fairly smooth and creamy.
Add the egg and vanilla extract and mix until well combined.
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.
Fold in the dark chocolate chips or chopped chocolate.
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.
Bake for about 10–12 minutes, until the edges are just set and lightly golden. The centres should still look slightly soft.
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.
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