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!
Keywords: baking, dessert, snack, vegan, paleo, healthy, chocolate chip, grain free, egg free, dairy free