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Fruit Sweetened Chocolate Chip Cookies

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Soft chocolate chip cookies sweetened with fruit!


  • 8 oz dates, pitted (1315 large medjool dates)
  • ½ c applesauce
  • 1 c butter/ghee
  • 2 eggs
  • 1 T vanilla
  • 2 ½ c flour (GF see notes)
  • ½  t baking soda
  • ½ t salt
  • 1 c chocolate chips (see note)


  1. Preheat oven to 325 F
  2. In a large bowl, combine flour, baking soda, salt (and xanthan gum if GF), mix and set aside
  3. Check dates for pits!
  4. In a blender or food processor, mix dates, applesauce, eggs and vanilla until dates are small.  Then add butter, mix until combined
  5. Pour the blended mixture into the dry ingredients and combine.
  6. Add the chips, mix until combined
  7. Chill dough ~30min (optional, easier to work with, but not necessary)
  8. spoon dough onto cookie sheet, flatten to desired thickness (see note)
  9. Bake at 325 F for 18 to 22 minutes or until desired doneness (cooking time based on chilled dough)


  • Depending on the chocolate chips you use, this could add added sugar.  I recommend using dark chocolate (72%) for a bit of sweet without adding much sugar, or use 100% bittersweet chips for no added sugar and relying on the sweetness of the cookie
  • Gluten Free:  I make mine gluten free, using oat flour
    2½ c oat flour
    1 t xanthan gum
  • Dairy free: use your favorite butter substitute or coconut oil
  • Chilling the dough is not necessary, but it is sticky when it is warm, it is easier to spoon and shape when cold
  • The cookies do not “melt” like traditional chocolate chip cookies do, you need to flatten them into a “cookie shape” to achieve optimal cooking and shape
  • You can keep refrigerated and make a few cookies to order–scoop all dough into plastic wrap or foil, shape into a roll and keep in fridge.  Slice off as desired and bake!  I would recommend using within a week even refrigerated–these cookies are made with real ingredients (fruit) with no preservatives
  • Prep Time: 0:15
  • Cook Time: 0:20
  • Category: Sweet
  • Method: Baking