Vegan Date Sweetened Double Chocolate Cookies [GF, Oil-Free]
Soft, ultra chewy, melt in your mouth vegan date sweetened double chocolate cookies that are oil-free, gluten-free and irresistible
Equipment
- You will need: a food processor, parchment paper, ice cream scooper and a cookie sheet
Ingredients
- 1 cup pitted medjool dates, tightly packed
- 1/3 cup peanut butter needs to be smooth, creamy and somewhat drippy
- 1 & 1/4 cups blanched almond flour
- 4 tbsp cacao powder
- 2 & 1/2 tsp vanilla extract
- 3 & 1/2 tbsp plant-based milk
- 1/2 tsp mineral salt plus a couple extra pinches
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- about 1/3 cup dark chocolate chips
Instructions
- Start by preheating your oven to 350 degrees and lining a baking sheet with parchment paper.
- Add all of the ingredients, minus the chocolate chips, to a food processor. A sturdy large food processor is a must for this recipe.
- Pulse on high for a couple minutes. You may need to stop every so often to scrape the dough off the sides of the food processor and down toward to the blade. Keep pulsing until the dates are very finely chopped and the ingredients are well mixed together. If you see random pieces of large dates in the dough, keep pulsing until smooth.NOTE: depending on your equipment, you may need to pulse longer than 2 minutes. In this instance, your dough may become warm. Make sure to check for this before adding the chocolate chips as they will melt. If the dough is warm, let it cool and then add chocolate chips.
- Remove the blade and stir in the chocolate chips.
- Use an ice cream scoop for each cookie. As you scoop the dough out of the food processor, drag it along the side as you come up so that the dough is level, or simply level to dough with your fingers.
- Place each scoop on the lined cookie sheet. You should have seven large cookies.
- Using your fingers, gently press down and flatten cookies a little more than halfway.
- Bake for about 10-11 minutes. I take mine out right at 10 & 1/2 minutes.
- These will be extremely soft when they come out of the oven. Let them cool on the baking sheet for about 5 minutes, then transfer to a cooling rack for another 5 minutes, then enjoy! I highly recommend sprinkling a tiny bit of salt on top of the cookies.
Notes
- See post for substitution information!