Cocoa Date Cookies No Added Refined Sugar
Indulge in a guilt-free treat with these Cocoa Date Cookies, a heavenly combination of rich cocoa flavor and natural sweetness—all with no added refined sugar. Perfect for health-conscious snackers or those seeking a clean dessert alternative, these cookies get their sweetness from luscious Medjool dates, blended into a silky paste for the ultimate wholesome base. Ground oats and almond flour create a soft, melt-in-your-mouth texture, while a touch of unsweetened cocoa powder adds a chocolatey depth. With just 15 minutes of prep time and an optional sprinkle of dark chocolate chips for an extra indulgence, these cookies are perfect for meal preps, post-workout snacks, or kid-friendly treats. Plus, they’re gluten-free and packed with nutrient-rich ingredients, making them a standout choice for clean eating. Serve them warm or store for later—they’ll be your new favorite healthy homemade dessert!
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Recipe Information
Ingredients
- 12 pieces Medjool dates, pitted
- 0.25 cup Boiling water
- 1 cup Rolled oats
- 0.5 cup Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 0.5 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place the pitted dates in a small bowl and pour the boiling water over them. Let them soak for 10 minutes to soften.
In a food processor, add the soaked dates along with the soaking water. Blend until a smooth paste forms.
Add the rolled oats to the food processor and pulse until the oats are broken down into a coarse flour-like consistency.
Add the almond flour, cocoa powder, baking powder, vanilla extract, and salt to the food processor. Blend until the mixture forms a sticky dough.
If using chocolate chips, fold them into the dough by hand with a spatula.
Scoop out 1 tablespoon of dough at a time and roll it into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball with the back of a spoon or your hand to form cookie shapes.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are just set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 91.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
