Double choc chip, chia and date biscuits

Gluten-free double chocolate chip cookies with a boost from seeds and the natural sweetness of dates.

Serves: 16

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

120g reduced-fat spread, melted
½ cup firmly packed dark brown sugarlight brown cane sugarX
1 egg, whisked
1½ cups gluten-free self-raising flour
2 tablespoons pure cocoa powder, sifted
1 tablespoon chia seeds
1 tablespoon flax seeds
6 Medjool dates, pitted, finely chopped
¹⁄³ cup dark chocolate bits

Instructions

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1 Preheat the oven to 180ºC. Line two large baking trays with baking paper.

2 Combine the table spread, the sugar, egg, flour, cocoa powder and seeds in a large bowl. Add the dates and mix well.

3 Roll 2 tablespoon quantities of the dough into balls to make 16 biscuits. Place on prepared trays, about 5cm apart and flatten slightly. Press choc bits into tops. Bake for 12 minutes. Remove from oven. Cool on trays (the biscuits will firm).

HFG tip

Store in an airtight container at room temperature.

Nutrition Info (per serve)

Calories 136 cal

Kilojoules 568 kJ

Protein 2.3 g

Total fat 6.1 g

Saturated fat 1.7 g

Carbohydrates 17.6 g

Sugar 7.9 g

Dietary fibre 1.4 g

Sodium 56 mg

Calcium 45 mg

Iron 0.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Nov 2019

One comment on Double choc chip, chia and date biscuits

Emily August 31, 2021 at 8:42 am #

We modified this recipe a bit but still yummy and kids will eat. We switched the gluten free flour for regular flour. We used 60g of regular butter + 65g of greek yoghurt instead of the reduced fat spread. We used 2 Tbsp chia seeds because we didn’t have flax seeds and despite all these changes we made some yummy biscuits that were a good size.

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