I have two darlings who love a good cookie now and then. Although I am all for indulging from time to time, during the week I prefer making treats that are refined-sugar free and contain healthier ingredients—I reserve the more traditional desserts for the occasional celebratory events during the year. These lovely looking cookies are incredibly soft and are only slightly sweet due to the dates and little molasses. But each bite melts in your mouth and healthily gives you this satisfying goodness—go ahead, eat that cookie!
Because this recipe is so easy to make, I often make a fresh batch during the week. But if you prefer to make the cookies over the weekend, just store them in a tin box. They stay soft and fresh for at least up to 5 days.
I usually use flaxseed or unsweetened vanilla pea milk (read more about pea milk, and it’s nutritional values here) to add an extra source of lactose-free plant-based protein, calcium, and omega-3s, but regular milk or any other plant milk will do. These type of plant milk have become a favorite in my household, I even prefer them over almond milk, especially in baking.
My husband enjoys a Feel Good Cookie—that’s what we call them at home—with his cup of coffee, and my daughter loves to grab one as a snack after school before she heads out to play.