Healthy Date Cookies
These healthy cookies have a lot going for them! They're naturally sweetened with dates and made with vegan, dairy free, and gluten free ingredients. You'll love enjoying this wholesome baked good to satisfy your sweet tooth!
Servings 12 cookies
Calories 177kcal
Equipment
Ingredients
- 1 cup pitted Medjool dates approximately 9 to 10 large dates or 120 to 130 grams by weight
- ½ cup natural peanut butter made with just peanuts or peanuts and salt; needs to be runny
- 1 teaspoon vanilla extract
- 1 cup almond flour fine, blanched
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chocolate chips use Enjoy Life or another brand that is vegan/dairy free if needed
Instructions
- Preheat the oven to 350 degrees F/177 degrees C. Line a baking sheet with parchment paper or a silicone mat.
- If your dates aren't very soft, soak them in hot water for 5 to 10 minutes to soften while you gather the other ingredients.
- In a food processor fitted with the S-blade, pulse the dates until a paste forms.
- Add the peanut butter, vanilla extract, almond flour, baking soda, and salt. Pulse until the batter is just combined. Be careful not to over mix the batter, since it may get too crumbly. It is supposed to be slightly crumbly but should come together easily when rolled into balls. If the batter does not come together easily when rolled in your hands, add a teaspoon or more of melted coconut oil to help it stick together.
- Carefully remove the blade from the food processor. Stir in the chocolate chips
- Scoop out a rounded tablespoon of batter. Roll into a ball with your hands and place on the prepared baking sheet. Gently flatten with your palm into a small disc about 2 inches wide and ½-inch thick. Repeat with the rest of the batter until you have about 12 cookies spaced about an inch apart on the baking sheet. The cookies will not spread much (if at all) during baking, so that's why it's helpful to flatten them.
- Bake for 10 to 12 minutes until lightly browned. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to wire racks to finish cooling.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Store in an airtight container at room temperature for up to a week. Put in the fridge to extend the shelf life. The cookies also freeze well for up to 3 months!
- Note: use almond flour, not almond meal.
Nutrition
Serving: 1cookie | Calories: 177kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 99mg | Potassium: 146mg | Fiber: 2g | Sugar: 13g | Vitamin A: 29IU | Vitamin C: 0.03mg | Calcium: 39mg | Iron: 1mg