Now that December is here, it’s all cookies all the time in my kitchen! This month I plan on sharing a few new cookie recipes with you guys and first up are these Chocolate Chip Date Cookies. These bad boys are one of my favorite healthier cookies and are full of wholesome ingredients. They’re gluten-free, vegan, and naturally sweetened with both maple syrup and date syrup. They even have a secret ingredient to give them a bit of a nutritional boost. And if I’m being honest, these cookies are so good that sometimes I forgo the chocolate chunks in them…..crazy, I know.
The key to these Chocolate Chip Date Cookies just happens to be the secret ingredient……chia seeds! The chia seeds help bind the cookie together and act as a substitute for eggs. Which allows me to keep the recipe vegan. They also provide a lovely, subtle crunch to the cookies and create soft, chewy texture. So basically, everything I want in a cookie! And they’re a great source of omega-3 fatty acid which ups the nutritional profile of these cookies even more.
One of the things I love most about the cookies is the flavor they get from the dates. They take on a deep caramel flavor that pairs beautifully with the dark chocolate and provide the perfect balance of sweetness to the cookies. There’s also just a pinch of cinnamon to give the cookies a bit of warmth.
If you’re looking for a healthier option to add to your cookie platter this holiday season, I highly recommend giving these Chocolate Chip Date Cookies a try! They’re fun twist on a chocolate chip cookie and are the perfect balance to some of the more indulgent treats you’ll find this season.
If dates aren’t your thing and you’re looking for a more classic healthier Chocolate Chip Cookie option, then you should definitely check out these Dark Chocolate Almond Flour Cookies! And be sure to follow along this month for even more cookie recipes!
Chocolate Chip Date Cookies (Vegan and Gluten-free)
- Yield: approximately 12 cookies
• 1 tablespoon chia seeds + 3 tablespoons water
• 1 ¾ cup almond flour
• ½ cup arrowroot flour
• ¼ teaspoon cinnamon
• ½ teaspoon kosher salt
• ¾ teaspoon baking soda
• 2 tablespoons pure maple syrup
• 2 tablespoons date syrup
• ¼ cup coconut oil, melted
• 2 teaspoons vanilla extract
• 4 medjool dates, pitted and coarsely chopped (about a ¼ cup)
• 2 ounces dark chocolate, coarsely chopped (somewhere in the 72% – 88% range)
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
To make the chia egg, mix the chia seeds and water together in a small bowl. Set aside for at least 5 minutes or until the chia seeds have absorbed most of the water and become gelatinous.
In a large bowl, whisk together the almond flour, arrowroot flour, cinnamon, baking soda, and kosher salt.
Add in the date syrup, maple syrup, coconut oil, chia egg, and vanilla extract and stir until everything comes together in a thick dough. Then fold in the dates and chopped dark chocolate.
Take roughly 2 ½ tablespoons worth of dough, roll into a ball, place on your lined baking sheet and then gently flatten into a disc shape (similar to the shape of a hockey puck). Repeat this process with the remaining dough.
Bake for 7 – 9 minutes or until the cookies are a dark, golden brown and look just set. Place the baking sheet on a wire rack and let the cookies cool for at least 10 minutes.
Keywords: cookies, gluten-free, dairy-free, vegan