These Date Chocolate Cookies are simple, flourless, gluten-free 3-ingredient cookies sweetened with dates and ready in under 25 minutes with a delicious chocolate taste.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Date Chocolate Cookies
These Date Chocolate Cookies are simple, flourless, gluten-free 3-ingredient cookies sweetened with dates and ready in under 25 minutes with a delicious chocolate taste.
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Servings: 6 cookies
Calories: 138.4 kcal
Ingredients
- 8 Medjool Dates - pitted, 120g/4.2oz (note 1)
- 3 tablespoons Peanut Butter - (note 2)
- 1 tablespoon Cocoa Powder - (note 3)
Optionl
- 1-2 teaspoons Lukewarm Water
- 2 tablespoons Chocolate Chips
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.
- Place the pitted dates in a glass bowl, cover with boiled water. Set aside for 10 minutes to soften.
- Drain the dates. They will be super soft and easy to squeeze into a paste.
Food processor method
- Add all the ingredients to a food processor, process by 30-second bursts, scraping down the sides of the bowl with a rubber spatula if needed, and repeat until a sticky dough forms. If too dry or crumbly, blend in a teaspoon of warm water.
Fork method
- Place the drained dates in a bowl, and use a fork or potato masher to mash them into a paste. If too dry, and the paste doesn't form, add 1-2 teaspoons of warm water to help. It should be soft and smooth, with no big lumps of dates should be seen.
- Add cocoa powder and peanut butter and stir until it forms a sticky dough that comes together into a ball. If too dry, add a little lukewarm water 1 teaspoon at a time until it comes together. If too wet, add a little more cocoa powder. Oil your hands to squeeze the dough if you find it difficult to work with a fork.
- Form a dough ball, divide it into 6 balls of the same size, and place them 1 inch apart on the prepared baking sheet.
- Press the top of each ball a little, and press a few chocolate chips on top.
- Bake the cookies for 12 minutes at 350°F (180°C).
- Let the cookies cool down at room temperature for 10 minutes on the baking sheet before transferring them to a cooling rack.
Notes
Note 1: You can use any variety of dates, but I recommend weighing the dates if they are not Medjool dates, simply because Medjool dates are usually bigger than other dates. It means, for example, you will need more than 8 Deglet Noor dates if you aim for the same weight.
Note 2: Or sunflower seed butter if nut-free. You can also use almond butter or cashew butter.
Note 3: Or cacao powder.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: Store in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1cookie (no optional ingredients) | Calories: 138.4kcal | Carbohydrates: 26.3g | Protein: 2.5g | Fat: 4.3g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.1g | Sodium: 1.9mg | Potassium: 280mg | Fiber: 2.9g | Sugar: 22.1g | Vitamin A: 47.7IU | Calcium: 25.5mg | Iron: 0.5mg | Magnesium: 34.9mg | Phosphorus: 52.8mg | Zinc: 0.4mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 3 simple ingredients to make this recipe. Here’s how to pick and swap them.
- Medjool Dates – These are the key ingredient of the recipe! They provide all the sweetness and act as the sticky binder that holds the cookies together, replacing both flour and sugar. You can also use other date varieties like Deglet Noor, but I recommend weighing them to match the 4.2oz/120g, as they are often smaller.
- Peanut Butter – This adds healthy fats, moisture, and a rich, nutty flavor that pairs perfectly with chocolate. For different flavors, almond butter or cashew butter are great swaps. If you need a nut-free option, sunflower seed butter works beautifully.
- Cocoa Powder – This gives the cookies their deep chocolate taste. Unsweetened cacao powder is also a perfect replacement.
How to Make Date Chocolate Cookies (in Pictures)
Carine’s Baking Tips
Let me share a few more tips for perfect cookies.
- Soften the Dates – Soaking the dates in boiled water is key. You want them very soft, so they easily mash into a smooth paste when you squeeze them.
- Adjusting Dough – If the cookie dough feels too dry or crumbly, add 1 teaspoon of lukewarm water (or almond milk) at a time until it becomes sticky and holds together.
- Add Crunch – For a different texture, you can skip the chocolate chips and press some chopped walnuts or pecans onto the cookies before baking.
- Change the Flavor – Swapping the peanut butter is an easy way to change the cookie’s taste. Almond butter, cashew butter, or even tahini (for a savory twist) all work wonderfully.
These are some of the BEST cookies I have ever made. I had a feeling they would be good so I tripled the recipe. Instead of chocolate chips, I put a pecan on top. I have baked two batches. One has disappeared but the people around me are smiling. Next batch is getting the addition of cacao nibs. I am so impressed with the ease of using a Vitamix to pull the ingredients together, one at a time. A big thank you from Canada!
Thank you so much for this lovely comment and for trying my recipe. XOXO Carine, from New Zealand.
Thank you for sharing this recipe!
My pleasure! I am glad you like them.