Gooey Date Chocolate Chip Cookies

These gooey chocolate chip cookies are the perfect mix of indulgent and feel-good. Naturally sweetened with soft, caramel-like dates and made rich with almond butter, they're chewy in the center with melty chocolate in every bite - simple, wholesome and so delicious!

Print Recipe Pin Recipe

Servings: 20 cookies

Ingredients Method

Ingredients

10 large medjool dates pitted and soaked in hot water
1 1/2 cups almond flour
1/2 cup almond milk unsweetened
1/3 cup nut butter any nut butter works great - I usually use almond butter or sunflower butter
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/2 cup chocolate chips
2 tablespoons ground flaxseed optional

Method

Preheat oven to 350 degrees and line two baking sheets with silicone baking mats (or spray with cooking spray).
Combine dates, almond flour, almond milk, nut butter, vanilla and sea salt in a food processor until a sticky, thick dough forms.
Fold in chocolate chips by hand (so they don't break apart in the food processor).
Use an ice cream scoop to place balls of dough on the cookie sheet about an inch apart (I like to use a mini one to make more, smaller cookies).
Bake for 15-18 minutes (closer to 15 minutes if you used a mini ice cream scoop), they should be slightly firm on the outside but still soft and gooey on the inside.
Let cool for about 20 minutes and enjoy or store in an airtight container for up to 4 days.

~Amanda~

These deliciously gooey date based chocolate chip cookies have been a household favorite of ours for YEARS and I am finally getting around to posting the recipe so you can all enjoy them too! Scroll through our recipes and you’ll notice immediately that I am a sucker for a ‘healthy-ish’ dessert and I usually am making one of our recipes every week to satisfy my never ending sweet tooth while also not feeling guilty about it (check out my Sweet Potato Brownies or Chickpea Tahini Blondies if you need some more ideas too)!

The ingredient list for these cookies is short and simple; the base of the cookies is Medjool dates. To make them easier to incorporate into the dough, I soak them in hot water for at least 5 minutes and then drain the water and drop them in the food processor. To that, I add almond flour, almond milk, nut butter (I love almond butter – are you picking up on a little theme here? – but I also have made them with sunflower butter or cashew butter and they all turned out amazing), vanilla extract and sea salt – what’s better than a little salty with your sweet?!

I also will usually add in 1-2 tablespoons of ground flaxseed, it’s a good boost of fiber and omega 3s but doesn’t impact the flavor at all and helps bind everything together as well. Once everything has been combined into a thick, sticky dough you’ll stir in the chocolate chips. I use an ice cream scoop to drop the dough in mounds onto my cookie sheets (and I usually like to use a mini one to make more, smaller cookies rather than fewer large ones, so they’re a better portion size for me and my girls).

Bake the cookies at 350 degrees for about 15-18 minutes, closer to 15 minutes if you did smaller cookies. When they’re done, they should be slightly firm on the outside and still very soft and gooey on the inside. Let them cool for about 20 minutes before enjoying – any leftovers you have can be stored for several days in an airtight container. If you heat them up for about 10 seconds in the microwave before enjoying, they’ll get that fresh out of the oven gooey-ness again! Enjoy!