Wholesome Chocolate Chip Cookies
Cookies
Chocolate
Ingredients:
- 150 g (6 large) Medjool dates, pitted
- 60 g (1/4 cup) non-dairy milk
- 65 g (1/3 cup) peanut butter, or any nut butter
- 3 g (1/2 tsp) salt (optional)
- 4 g (1 tsp) vanilla extract
- 92 g (1 cup) oat flour
- 4 g (1 tsp) baking powder
- 85 g (1/2 cup) dairy-free chocolate chips
- 60 g (1/3 cup) chopped dark chocolate
Equipments:
- Food processor or high-speed blender
- Baking sheet
- Parchment paper
Nutrition:
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Use very soft, moist dates — Medjool dates work best. If yours feel firm or dry, soak them in warm water for 10 minutes and drain well before blending, or the paste will turn out grainy instead of smooth and sticky.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Blend the Date Paste: Add the dates and non-dairy milk to a food processor or blender. Blend until a smooth, sticky paste forms, scraping down the sides as needed.
- Mix the Wet Ingredients: Add the nut butter, vanilla, and salt to the date paste. Blend or stir until fully combined and smooth.
- Add the Dry Ingredients: Add the oat flour and baking powder, mixing until a thick, scoopable dough forms.
- Fold in the Chocolate: Stir in the chocolate chips and chopped dark chocolate until evenly distributed — the chips add classic texture while the chopped chocolate melts into gooey pockets as the cookies bake.
- Scoop & Flatten: For small cookies, scoop 1½-tablespoon portions of dough onto the prepared baking sheet to make 12 cookies. For big cookies, scoop 3-tablespoon portions to make 6 cookies. Space portions 2 inches apart and flatten each slightly with the back of a spoon — these cookies won't spread much on their own.
- Bake: Bake small cookies for 10-12 minutes, or big cookies for 13-15 minutes, until the edges are just set.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Common Mistakes: Using dry or firm dates straight from the package — they won't blend into a smooth paste and will leave gritty bits throughout the dough; soak them first if they aren't very soft. Overbaking — these cookies firm up significantly as they cool, so pull them once the edges are just set, even if the centers look slightly underdone.
Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Freeze baked cookies or raw dough balls for up to 3 months.
Swaps: Use any nut or seed butter you like — almond, cashew, or sunflower seed butter (for a nut-free version) all work well in place of peanut butter. Any 1:1 gluten-free flour blend can replace the oat flour, though texture may vary slightly.
Tips: These cookies don't spread much in the oven, so flatten them to your desired shape before baking. If the dough feels too sticky to scoop, chill it for 10 minutes first.
Dates — blended into a sticky paste, they replace refined sugar and act as the main binder holding the dough together. Nut butter (peanut butter or any nut butter you have) — adds fat, moisture, and richness in place of butter or oil. Oat flour — a hearty, naturally gluten-free base (if using certified GF oats) that keeps the cookies soft. Baking powder — gives just enough lift so the cookies aren't dense. Chocolate chips and chopped dark chocolate — using both gives the best of both worlds: chips hold their shape for classic texture, while the chopped chocolate melts into gooey pockets throughout the dough.
Wholesome Chocolate Chip Cookies
Ingredients:
- 150 g (6 large) Medjool dates, pitted
- 60 g (1/4 cup) non-dairy milk
- 65 g (1/3 cup) peanut butter, or any nut butter
- 3 g (1/2 tsp) salt (optional)
- 4 g (1 tsp) vanilla extract
- 92 g (1 cup) oat flour
- 4 g (1 tsp) baking powder
- 85 g (1/2 cup) dairy-free chocolate chips
- 60 g (1/3 cup) chopped dark chocolate
Equipments:
- Food processor or high-speed blender
- Baking sheet
- Parchment paper
Features:
Why These Ingredients:
Dates — blended into a sticky paste, they replace refined sugar and act as the main binder holding the dough together. Nut butter (peanut butter or any nut butter you have) — adds fat, moisture, and richness in place of butter or oil. Oat flour — a hearty, naturally gluten-free base (if using certified GF oats) that keeps the cookies soft. Baking powder — gives just enough lift so the cookies aren't dense. Chocolate chips and chopped dark chocolate — using both gives the best of both worlds: chips hold their shape for classic texture, while the chopped chocolate melts into gooey pockets throughout the dough.
Prep:
Use very soft, moist dates — Medjool dates work best. If yours feel firm or dry, soak them in warm water for 10 minutes and drain well before blending, or the paste will turn out grainy instead of smooth and sticky.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Blend the Date Paste: Add the dates and non-dairy milk to a food processor or blender. Blend until a smooth, sticky paste forms, scraping down the sides as needed.
- Mix the Wet Ingredients: Add the nut butter, vanilla, and salt to the date paste. Blend or stir until fully combined and smooth.
- Add the Dry Ingredients: Add the oat flour and baking powder, mixing until a thick, scoopable dough forms.
- Fold in the Chocolate: Stir in the chocolate chips and chopped dark chocolate until evenly distributed — the chips add classic texture while the chopped chocolate melts into gooey pockets as the cookies bake.
- Scoop & Flatten: For small cookies, scoop 1½-tablespoon portions of dough onto the prepared baking sheet to make 12 cookies. For big cookies, scoop 3-tablespoon portions to make 6 cookies. Space portions 2 inches apart and flatten each slightly with the back of a spoon — these cookies won't spread much on their own.
- Bake: Bake small cookies for 10-12 minutes, or big cookies for 13-15 minutes, until the edges are just set.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
