Chocolate Chip Cookies

Vegan gluten free chocolate chips cookies with no refined sugar

These chocolate chip cookies are the third in my series of healthy cookies using my date paste instead of refined sugar as a sweetener. I am loving date paste and am finding that it is amazing in just about anything! From oatmeal to baking cookies, it works like a charm. What I love the most is how natural it is and when my cookie monsters for kids ask for seconds, I feel good saying yes! My goal is to make my desserts with date paste and little to no other sweeteners. Even though I use non refined sugars like coconut sugar and sucanat from time to time, date paste is my go to, so I always try it first. Luckily when it comes to cookies, it has been a winner!

Vegan gluten free chocolate chips cookies with no refined sugar

Vegan gluten free chocolate chips cookies with no refined sugar

So far my cookie repertoire consists of my Chunky Monkey Cookies and my Oatmeal Raisin Pecan Cookies, so trying my hand at chocolate chip was a given. I love a good old plain chocolate chip cookie and I have been trying to perfect my recipe for quite some time now. Although I will never say no to a healthy cookie, my family’s favorite type of chocolate chip is the kind that’s crispy around the edges and soft everywhere else. I mixed and trialed and played around some more until I could nail that perfect texture. This combination of ingredients gives us exactly what we want.

Vegan gluten free chocolate chips cookies with no refined sugar

They are perfect right out of the oven, so I like to roll balls of dough and freeze them for fresh cookies any time we want. I was able to wrangle a few from the mini me’s so I could see how they were the next day, and although taste was still amazing, they lost that outer edge crisp sitting in our cookie jar over night. Next time I’ll try a tupperware perhaps or maybe just leave them on a plate uncovered. My boys didn’t seem to notice though as they devoured the few leftovers the next day!

Chocolate Chip Cookies

  • Servings: 36 medium sized cookies
  • Print
The healthy chocolate chip cookie you won’t regret eating. Sweetened with date paste instead of sugar, full of flavor and with a perfectly soft, yet crispy edge texture.


note: If you are trying to avoid nuts, try using oat flour in place of the almond meal. It will give you a little bit of a different consistency and texture but will work. You can also sub regular or whole wheat flour if you aren’t concerned about the gluten. Again, different consistency and texture but will work. To make my oat flour I just blended rolled gluten free oats.


Preheat oven to 350. Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.

Mix together the flours, salt, baking soda and baking powder in a small bowl and set aside.

Using a stand or hand mixer, beat together the coconut oil and date paste. Add flax egg and vanilla extract. Keep beating until everything is combined well.

Add in dry ingredients and mix (I use the paddle attachment on my stand mixer). Add chocolate chips and walnuts if using. Mix until just combined.

Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets and flatten a bit. The cookies bake in a similar shape that they are left on the cookie sheet. You can also refrigerate dough for a short time to make it easier to shape the dough.

Bake at 350 for 12-14 minutes or until brown on edges. Cookies will harden a bit more as they cool.

Vegan gluten free chocolate chips cookies with no refined sugar



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  1. Konstantina Tsoukas says

    I love the pic, very artistic!

    From: Veggies Don’t Bite Reply-To: Veggies Don’t Bite Date: Monday, June 9, 2014 6:01 AM To: Konstantina Tsoukas Subject: [New post] Chocolate Chip Cookies veggiesdontbite posted: “These chocolate chip cookies are the third in my series of healthy cookies using my date paste instead of refined sugar as a sweetener. I am loving date paste and am finding that it is amazing in just about anything! From oatmeal to baking cookies, it wor”

  2. Allison @ Clean Wellness says

    I love this recipe! I’m always bookmarking gluten-free cookies to try and I love to use quinoa flour in my baking. Holy yum! They look like the “real” deal. Great photos too :)

    • says

      Thank you so much!! They are the perfect texture for us, we like them soft with a touch of crisp on the edges. Best fresh of course. And healthy too so I don’t mind my kids having more than one!

    • says

      You are so welcome! Date paste is pretty simple to make, it’s just blended dates and almond milk (or you can use water too). Let me know how they turn out! Thanks for following!

    • says

      Hi Susie! Hmm, it could be a variety of things. Make sure you measure ingredients really accurately because in gluten free baking even a small difference can change the texture. I use the spoon and scrape method where I spoon the flour, and other ingredients, into the measuring cup then use a knife to scrape extra off the top. Sometimes if you dip the cup into the bag of flour you get too much because it compacts. If everything was measured well and no subs were made it could be your oven. Ovens sometimes are off a bit and that could make a difference. Try baking them less next time. Also, don’t leave them on the cookie sheet as they keep baking. I put them onto a cooling rack to cool.They are a softer versus crisper cookie and best eaten fresh. We usually don’t have many leftovers but if we do they do can get a little more crumbly the next day as often gluten free baked goods do. Glad you enjoyed the taste!

  3. says

    I used 2 eggs, because I didn’t have flax seed on hand, still turned out delicious! I learned the difference between single and double layer cookie sheets. Double layers don’t burn the bottoms of the cookies but single layer cookie pans burn the bottoms easily!

    I made almond flour and oatmeal flour by placing almonds in the vitamix and pulsating them until they turn to a fine flour same with oatmeal. I didn’t try that with the quinoa but I’m sure it will turn to flour if you put in a food processor or the like.

    I was very happy with the sweetness, it was perfect! I used dark cocoa nibs, chopped walnuts and shredded coconut and that seemed to compliment them just great!

    So happy to have a made guilt free cookies without the sugar and butter!

    • says

      Thank you so much for sharing your changes and results! I love the feedback and I know others will appreciate it as well. Sounds like they turned out great! Yes, I too love how much healthier these are. Thanks for following and your wonderful comments!


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