Shockingly Healthy Chewy Chocolate Chip Cookies

I received an email last week from a reader, Marsha who also happens to be a colleague where I go to school studying to become a nutritionist.  Marsha wanted to know if I had a healthy chocolate chip cookie recipe, specifically with flax seed it in.  Now, I am pro-flax seed. If ever I had a cookie recipe, I’m sure it would involve flax seed…so I thought.  And I searched.  And I didn’t.  I had pies. Ice cream. Cupcakes.  Cheesecake. Tarts.  Even whoopies pies.  Two bite cakes. But no cookies?!

I couldn’t believe it–a shockingly healthy blog, with a serious devotion to dessert but NO COOKIES.  After I got over the mild embarrassment I made some cookies.  After all, I was going to get to eat cookies!

5.0 from 3 reviews
Shockingly Healthy Chewy Chocolate Chip Cookies
Recipe type: Dessert, Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 1 cup of prepped dates (see instructions below) (+ water for soaking)
  • ⅓ cup coconut oil, melted
  • 1 T vanilla
  • 1 egg
  • 1 cup spelt flour (or flour of choice)
  • ½ cup ground flax seeds
  • ¾ t salt
  • ¾ t baking soda
  • ⅔ cup dark chocolate chips (I used mini) (or swap out some for more nibs**)
  • ⅓ cup cacao nibs (or more chocolate chips)
  2. Fill up a measuring cup with your dates, pressing down to make it a relatively packed cup.
  3. Then, add ½ cup boiling water
  4. Let it sit for 10 minutes
  5. remove 3 T date water, and puree remaining mixture
  7. Preheat oven to 350, grease 2 cookie sheets
  8. Whisk together coconut oil, egg, vanilla, salt and date puree
  9. Add baking soda, flax seeds and flour, and mix well
  10. Fold in chocolate chips and cacao nibs
  11. Shape dough into balls (mine made 16 decent sized cookies--not too small, but not Starbucks sized), place on cookie sheet, and press down*. (these won't spread)
  12. Bake for 8-12 minutes, depending on desired chewiness, and size of cookies

*at first when I made these, I shaped them into balls, thinking they’d spread.  After a few minutes they hadn’t, so I took them out of the oven, swiftly pressed them down with a fork, and put them back into the oven.  I guess it’s because I don’t have any butter that they aren’t so melty.

On the topic of butter I happened to be walking by a Starbucks and there were cookie samples.  Chocolate chip cookie samples the day after I made my own.  We tasted them.  The verdict? They melt in your mouth…but taste like butter. Like, only butter.  A lot of butter.  Really, these ones here, butterless and all, taste like FOOD.  Yummy cookie food.  ENJOY!

These Cookies’ Bragging Rights:

  • no refined sugar
  • high fiber
  • high protein
  • no butter
  • antioxidant dark chocolate

**Nibs vs. Chips

You’ll notice I used a combination of cacao nibs and chocolate chips.  I found these cookies sweet enough, so I think in the future I’d probably use a 50:50 ratio.  It depends on the level of sweet tooth of who’s eating them.  Cacao nibs add a nice crunch, and rich flavor, paired with the sweetness of the dates, I think they’re enough.

Lauren Breuer

Author Lauren Breuer

More posts by Lauren Breuer

Join the discussion 23 Comments

  • Kammie says:

    These look awesome!

  • maya says:

    Since the recipe is using a puree in it.. is the texture Chewy like normal cookies or more like cake texture? I’m asking since I still have not found the perfect healthy cookies recipe! every time I make cookies with purees texture ends up like muffins!
    The cookies look perfect by the way! just wondering about the texture 😉

    • Hi Maya! Thanks for stopping by. The texture is definitely chewy. Dates are pretty dense…and you’re making the puree fresh. Just make sure to watch the baking time to you get ‘chewy’, not ‘crunchy’.

      If you give them a shot, please come back and let me know the verdict! 🙂

  • Just found your blog through your comment on CCK. These sound delicious. Did you use whole dates or chopped dates? I will definitely be giving these a try!

    • Hi there! Glad you stopped by. I used whole pitted dates. If you soak them for a few minutes in boiling water, you can use an immersion blender or magic bullet (after removing some of the liquid).

      Stop by and let me know how they went!

  • Lynn says:

    Hi I just tried these cookies and they turned out a bit dry and puffy. I thought maybe I didn’t use enough date paste. I did the dates as you recommended but only ended up with 1/2 cup of actual puree. Next time I will try with one cup of puree. Thanks.

    • Hi Lynn, thanks for giving the recipe a try, and for letting me know how it went! When I do it, I make it a generous (packed) cup of dates. I didn’t measure how much puree I had. Mine were a totally different texture than yours–I hope it works out next time! Just make sure you use enough dates. Thanks for stopping by!

  • […] batch–enough to let you bake some fresh, and to freeze an entire roll.  They are based on this recipe for healthy chocolate chip […]

  • I made these last night! They didn’t look anything like yours (and I used sultanas and macadamia instead of chocolate chips). But they are delicious! Mine spread a heap in the oven, so I must remember next time to make them smaller! My partner loves them and says they taste like sticky date pudding!

  • Mara says:

    I just wanted to stop in and let you know I made this recipe today. I got slightly worried when I saw the other comments, but they turned out beautifully and, I must say, look pretty much like yours. I used almond meal/chic pea flour because that’s what I had on hand, but otherwise I followed the recipe. YUM-O! Thank you for putting all this work into making these great recipes available to all of us. As my family makes more changes in our diet and deals with a few health issues, this blog is a total blessing!!!

    • Lauren says:

      Hi Mara! I’m so happy your cookies were awesome, and your comment just made my day. It always keeps me going to know these recipes get made, and help people as they try getting healthier. 🙂

  • Alison says:

    These cookies are dope! My kids love them!

  • ariella says:

    I just found ur blog!! Can i replace the flax seeds with anything? Like walnuts or oats or something like that? Thanks so much!!

    • Lauren says:

      Hi Ariella! Thanks for stopping by. I think ground chia seeds would be a good substitute (they are a binding agent, just like flax), but feel free to try out finely chopped nuts, it’s worth a shot. Let me know how it goes!

  • Lyne says:

    Bought this cookie from Astarte and they are so delicious!
    One is not enough! 🙂

  • nicole says:

    is the recipe for the amazing cookie making the rounds at cafes in t.o? I am obsessed with it. i dream about that cookie! – but the fact sheet for that one doesn’t mention dates or spelt. just wondering if they’re indeed dif. recipes? in any case, i’m becoming a huge fan of your blog/offerings. thanks!!

    • Lauren says:

      Hi Nicole! This is a different cookie than you’re seeing in the city, but they are both by the same creator! Good eye, the ingredients list is indeed different. I’m so glad you like my products! Thank you so much!

  • Alisha Ross says:

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