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Chocolate Chip Cookies

An American classic transformed into a better-for-you version that is still chocolaty and delicious.

Print Recipe


  • 5 Medjool dates
  • 1 cup pastry flour, whole wheat
  • 1/2 cup chocolate, dairy-free, broken into chunks
  • 34 tbsp sucanat
  • 1/4 cup walnuts, chopped (optional)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup Homemade Nut Milk or store-bought plant-based milk
  • 2 tsp vanilla extract


  1. Preheat oven to 350°F and line baking tray with parchment paper or a silicone baking mat.
  2. Soak dates in water for a few minutes to soften.
  3. Mix flour, chocolate, sucanat, walnuts (if using), baking powder, and baking soda in a large bowl.
  4. Drain water from dates. In a blender, add nut milk, dates and vanilla extract then blend until smooth.
  5. Add liquid to bowl of dry ingredients and mix well.
  6. Using a spoon or ice cream scoop, place dough on lined baking tray.
  7. Bake until golden brown, about 12 minutes.
  8. Remove from oven and cool 5-10 minutes before serving.

Notes: Batter will be on the wet side and difficult to handle without a spoon. Consistency may change depending on the type of flour or nut milk you use. If dough is too thin to work with, you may add a tablespoon or two of additional flour, and/or place in the refrigerator to firm up a bit.