Customizable: Easily swap out nuts, seeds, and dried fruits to suit your taste preferences or whatever you have on hand.
Suitable for Different Dietary Preferences: Naturally gluten-free and easily made vegan by ensuring your chocolate chips are dairy-free, these cookies are inclusive and adaptable.
The Recipe: Wholesome No-Flour, No-Sugar Cookies
Yield: 14-16 cookies
Prep time: 20 minutes
Chill time: 1 hour (minimum), or overnight for best results
Ingredients:
1 cup pitted Medjool dates, packed (about 12-15 dates)
1/2 cup creamy almond butter (or peanut butter, cashew butter), unsweetened
1/4 cup unsweetened applesauce or mashed ripe banana (for extra moisture and binding)
2 tablespoons maple syrup (optional, for extra sweetness if desired, or if dates aren’t super soft)
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 1/2 cups rolled oats (gluten-free if needed)
1/2 cup chopped pecans
1/4 cup whole almonds, roughly chopped, plus extra for topping
1/4 cup mini dark chocolate chips (dairy-free if vegan)
1/4 cup dried cranberries, finely chopped
2 tablespoons chia seeds or ground flaxseed (for extra binding and nutrients)
Instructions:
Line a baking sheet or large plate with parchment paper and set aside.
In a food processor, combine the pitted dates, almond butter, applesauce (or mashed banana), maple syrup (if using), vanilla extract, and sea salt. Process until a smooth, thick paste forms. This may take a few minutes, scraping down the sides as needed. The mixture should be sticky and well combined.
In a large mixing bowl, combine the rolled oats, chopped pecans, roughly chopped almonds, mini dark chocolate chips, chopped dried cranberries, and chia seeds (or ground flaxseed). Stir well to distribute all the dry ingredients evenly.
Add the wet date mixture from the food processor to the bowl with the dry ingredients.
Using a sturdy spoon or your hands (which works best!), mix everything together thoroughly. Continue mixing and kneading until all the dry ingredients are fully incorporated into the date paste, and the mixture comes together to form a cohesive dough. It should be sticky and hold its shape when pressed.
