Description
Soft chocolate chip cookies sweetened with fruit!
Ingredients
Scale
- 8 oz dates, pitted (13–15 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)
Instructions
- Preheat oven to 325 F
- In a large bowl, combine flour, baking soda, salt (and xanthan gum if GF), mix and set aside
- Check dates for pits!
- In a blender or food processor, mix dates, applesauce, eggs and vanilla until dates are small. Then add butter, mix until combined
- Pour the blended mixture into the dry ingredients and combine.
- Add the chips, mix until combined
- Chill dough ~30min (optional, easier to work with, but not necessary)
- spoon dough onto cookie sheet, flatten to desired thickness (see note)
- Bake at 325 F for 18 to 22 minutes or until desired doneness (cooking time based on chilled dough)
Notes
- 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
Keywords: healthy chocolate chip cookies, fruit sweetened chocolate chip cookies
