Description
Easy 7-ingredient vegan paleo chocolate chip cookies made with almond flour and naturally sweetened with dates. Gluten-free, refined sugar-free, and ready in 30 minutes for a guilt-free treat!
Ingredients
Scale
- 1 cup (~200g or 10-12) medjool dates, pitted
- 1/2 cup (125g) nut/seed butter (I used cashew butter)
- 1 tsp vanilla extract
- 1 1/2 cups (168g) almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (60g) dairy-free semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Soak the dates in warm water for 5 minutes.
- In a food processor, blend the dates, nut/seed butter, and vanilla.
- Add the dry ingredients and process again until combined.
- Pulse in the chocolate chips.
- Scoop out about 2 tablespoons of dough, roll into a ball, and place on the baking. Press down to flatten (and add a few extra chocolate chips on top if desired). I recommend 6 cookies per pan, so you will need two pans or two batches.
- Bake for 10-12 minutes at 350°F, or until the bottom edges are just golden brown.
- Remove from the oven, cool for at least 10 minutes on the pan before moving to a cooling rack to cool completely.
- You can store them in an airtight container in the fridge for up to a week, although they are best fresh!
Notes
- Best enjoyed fresh
- Store in an airtight container
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 227
- Sugar: 12g
- Sodium: 125mg
- Fat: 10.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4.9g
- Cholesterol: 0mg
Keywords: Almond Flour Chocolate Chip Cookies, Vegan Cookies, Paleo Cookies, Gluten-Free Cookies