Vegan Date Chocolate Chip Cookies


I love dates. They are delicious, sweet and nutritious. They are packed with potassium. In baking, they can frequently replace or at least reduce the amount of sugar you use. They are easy to find in most grocery stores–sometimes even in the bulk section (if you are lucky to have a grocery story with a bulk section). I’ve used them in protein balls, bars, cakes, and now in these scrumptious vegan date chocolate chip cookies.


As you are eating one after the other of these delicious vegan treats, you can justify it by knowing that there is very little sugar in these cookies, and zero white processed sugar. One of my toddlers is allergic to eggs so these are great if you need a dessert that is egg free. I typically bake with coconut oil as well so many of my recipes are vegan.

Recipe for Vegan Date Chocolate Chip Cookies

1 1/2 c. pureed dates
1/2 c. coconut sugar
2 T. flax seed mixed with 6 T. water (creates an egg substitute)
1 tsp. salt
1 tsp. baking soda
1 c. oats
1 1/2 c. flour
1 c. chocolate chips (optional)
1/2 c. nuts (optional)

Using a mixer with the paddle attachment, mix together on medium speed the date puree, coconut sugar and the flax seed and water mixture. Add salt and baking soda while mixer is running. Turn the mixer down to low and slowly add in the oatmeal and flour. Mix in the chocolates at the very end. Do not over mix.

Space the cookie dough out on a cookie sheet either rolled into balls or using a cookie scoop. Place cookies in a 350 degree oven for 9 minutes.

This recipe makes roughly 3 1/2 dozen cookies.


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