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  • Vegan date cookies with chocolate chips and pistachios stacked on baking paper
  • Date cookies with chocolate chips arranged on parchment paper
  • Date cookies stacked into a tower and chocolate-glazed, close-up
  • Cookies with dates – photo 4
  • Cookies with dates – photo 5
  • Date cookie being dipped into a glass of plant milk

7 MARCH 2018

Cookies with dates

By Verena Frei

This post is also available in: deutsch

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Last updated 9 July 2026

Cook
15 min

Hello lovelies, we are a proper snack family that regularly craves for a little sweet or savory snack. We often eat fruits, sometimes small pretzels, nuts or crisp bread. But sometimes we crave for something really sweet, especially the kids. Since I prefer to offer them a healthy alternative, we often have something similar available at home, for instance blueberry granola bars (you can find the recipe here) or these healthy cookies with dates, nuts and coconut flour – and of course chocolate, because we all know chocolate makes us happy.

Dates as a natural sweetener

The lovely thing about these cookies is that all their sweetness comes from the dates and a little maple syrup – with no refined sugar at all. Dates are naturally sweet and bring along fibre, magnesium and potassium, while giving the dough a beautifully moist bind at the same time. I purée them together with the hazelnuts in the blender, so they spread finely through the dough and I don't have to sweeten anything extra. It works best with soft varieties like medjool – drier dates I simply soak in warm water for a few minutes first.

As my kids are naturally great eaters who always seem to be hungry, it is absolutely fine with me if they treat themselves with snacks throughout the day. To a certain extent of course. They simply loved these cookies and ate them up pretty quickly.

Date cookies with chocolate chips arranged on parchment paper

I used melted dark chocolate for the frosting. Dark chocolate is vegan on the one hand and the healthiest alternative on the other because it contains more cocoa and less sugar. The glaze isn't essential, though – thanks to the chocolate chips in the dough the cookies are already nicely chocolatey on their own, so the dipping is more of a festive extra.

Date cookies stacked into a tower and chocolate-glazed, close-up

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Date cookie being dipped into a glass of plant milk

These cookies are a delicious snack throughout the day or also very delightful with a glas of nut milk – I dipped mine in oat milk! The cookies get their natural sweet taste from dates and maple sirup and are thereby free from refined sugar. Fresh from the oven they are lightly crisp outside, and by the next day they turn softer and even more flavorful – if any of them last that long.

If you love these cookies with dates, my snack corner has more little treats waiting for you: coffee lovers should absolutely try my espresso cookies, for something protein-packed you'll adore the maca peanut cookies, and for snacking on the go my banana chocolate granola bars are the perfect companion. Give the date cookies a try – I am sure you and your kids will love them as much as we do.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: use the softest dates you can find, then the dough purées best and the cookies stay lovely and moist. The little balls barely spread in the oven, so press them down with a fork before baking to help them cook evenly. Fresh from the oven they are crisp outside; by the next day they turn softer and even more flavorful. Kept in an airtight container they last 4 to 5 days, and they freeze well too. Feel free to swap the nuts to taste – walnuts or almonds work just as nicely.

Vegan date cookies with chocolate chips and pistachios stacked on baking paper

5.0 from 1 vote

Cookies with dates

Vegan date cookies with chocolate chips and nuts – naturally sweetened with dates and maple syrup, free from refined sugar and ready in about 30 minutes.

  • Cook:15 min
Vegan

INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 180°C (356°F)
  2. Mix the Chia seeds with water and let them soak for a little while
  3. Chop the dates in a blender, add the hazelnuts until both are ground well and put them in a bowl
  4. Mix the flour, butter, maple sirup, chia egg, spices (quantity as desired) and vanilla extract in a separate bowl
  5. Add the ground dates and nuts and mix them in
  6. Chop the pistachios roughly and add them to the dough along with the chocolate chips
  7. Form small balls by hand (approx. the size of a walnut) and place them on baking paper (enough space in between) and squash them down a little with a fork
  8. Bake for approx. 10 - 15 minutes
  9. Once baked, dip them in melted chocolate if you like
GOOD TO KNOW

Frequently asked questions

  • Soft, juicy varieties like medjool or mazafati work best, as they purée smoothly and give the dough a lovely sweetness and bind. If your dates are on the dry side, soak them in warm water for 10 minutes first and drain them before blending, so they turn nice and creamy.

  • Yes. Swap the spelt flour for a gluten-free flour blend that contains a binder and use gluten-free baking powder. Coconut flour is naturally gluten-free. The dough becomes a little softer, but the cookies still turn out well – just shape them with slightly damp hands.

  • Kept in an airtight container they stay fresh at room temperature for 4 to 5 days. They also freeze well – simply take out as many as you need and let them thaw at room temperature. If they are chocolate-glazed, store them somewhere cool so the chocolate stays firm.

  • Of course. Instead of hazelnuts and pistachios you can use walnuts, almonds or sunflower seeds. For a nut-free version leave the nuts out altogether and add a little more coconut flour or seeds instead. The dates provide the bind and sweetness anyway.

  • No, that's purely decorative and completely optional. The cookies taste wonderful plain, because the chocolate chips in the dough already make them nicely chocolatey. If you like, dip them in melted dark chocolate at the end for a slightly more festive finish.

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