Chocolate-Date Oak Cookies

The perfect tasty snack for the lunch box, after school or a treat in the evening.

Makes: about 5 dozen cookies


1 cup mashed ripe bananas, about 2 250 mL
1 carton PUREGG Simply Egg Whites™ 250 g
1 cup each granulated sugar and lightly packed brown sugar 250 mL
1/4 cup vegetable oil 50 mL
2 1/2 cups each quick cooking rolled oats and all-purpose flour 625 mL
2 tsp baking soda 10 mL
1 1/2 tsp salt 7 mL
1 tsp ground cinnamon 5 mL
1 1/2 cups chopped, pitted dates 375 mL
3/4 cup chocolate chips 175 mL


1. Preheat the oven to 350°F (180°C). Beat the banana with the egg whites, granulated sugar, brown sugar and vegetable oil until smooth. Stir the oats with the flour, baking soda, salt and cinnamon in a separate bowl until combined. Stir the dry ingredients into the egg white mixture until combined.

2. Stir in the chopped dates and chocolate chips.

3. Drop the dough by rounded spoonfuls onto parchment-lined baking sheets, at least 2-inch (5 cm) apart. Bake, in batches, for 10 to 12 minutes or until golden on the bottom. Transfer cookies to a rack to cool completely.

Nutritional Info Per Serve

Serving Size: 1 cookie | Fat: 2 g | Calories: 134 | Carbohydrates: 29 g | Protein: 2 g | Dietary Fibre: 2 g