Recipe: Double Chocolate Icebox Cookies

Packed with delectable dates and just enough dark chocolate, this cookie satisfies your sweet tooth without any white sugar! So you get the cardiovascular benefits of cocoa and dark chocolate without the health-robbing effects of stripped carbs. The best part: enjoying every last bite.

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Ingredients

4 ounces Deglet dates (about 16)
1.5 ounces dark chocolate chips (about ¼ cup)
4 egg whites
2 teaspoons pure vanilla extract
1 cup plus 2 tablespoons unsweetened cocoa powder

Directions

Place the dates in a small bowl and cover with hot tap water. Let soak for 10 minutes until softened. Drain the water.
Place the softened dates in a food processor and puree until smooth. Add the chocolate chips and pulse a few times to break them up. Add the egg whites and vanilla and pulse a few times to combine. Add the cocoa powder and pulse to combine. The dough will be thick and a bit sticky.
Tear off a large piece of plastic wrap and lay it flat on the counter. Place the dough in the center and shape into a log. Roll up the dough in the plastic wrap and continue to shape until the dough is a smooth log, about 1¼ inches in diameter. Freeze for 2 hours or more, until the dough is firm and sliceable. (The dough will last in the freezer for up to 3 weeks).
When you are ready to bake, heat the oven to 350°F. Line a sheet pan with parchment paper. Unwrap the dough and slice into ¼-inch thick coins. Bake until just set, about 8 minutes. Serve warm.