The Healthiest Cookies EVER (Paleo, Vegan)

A bold statement, but these cookies deserve it.


They are made with 100% whole food ingredients– no flour, no added oil, and no added sugar. And believe it or not, they still taste great!

I actually made these cookies with the intention of turning them into “lactation cookies” for one of my good friends who recently had a baby, but they turned out so well that they’d make a perfect treat for anyone at anytime. This recipe features walnuts and flax seeds, which are a good source of folate and omega-3 fatty acids, and they are paired with fiber-rich dates, to help balance your blood sugar. They are so satiating and delicious, you don’t even need the chocolate chips! (Though, if you don’t mind a little added sugar, feel free to add them in.)

These healthy cookies have a soft and tender texture that reminds me of my childhood favorite “soft batch” cookies. If you prefer a firmer cookie, simply store and serve them directly from the fridge or freezer.

The Healthiest Cookies EVER (Paleo, Vegan)
Makes 12 cookies


1 1/2 cups raw walnut or pecan halves
1 cup medjool dates, pitted (about 12)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 flax or chia egg (1 tablespoon ground flax or chia seeds + 3 tablespoons water)
1 teaspoon apple cider vinegar
1/2 cup dark chocolate chips (optional– see sugar-free options in the notes below)


Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an “S” blade, process the dates and walnuts together until a crumbly texture is formed. Add in the salt, baking soda, vanilla, flax egg (see how to make a flax egg here), and vinegar, and process again until the batter is relatively smooth, a little stickier than traditional cookie dough.

Add in the chocolate chips and briefly pulse, just to combine.


Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. (Tip: Wet your hands with water to prevent sticking!) Bake at 350F for 12 minutes, or until the edges are slightly golden. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies should last a week in the fridge, and a month or more in the freezer.


4.86 from 71 votes
The Healthiest Cookies EVER (Paleo, Vegan)
Cookies made with 100% whole food ingredients for a healthy treat anytime.
Servings: 12
  • 1 1/2 cups raw walnut or pecan halves
  • 1 cup medjool dates , pitted (about 12)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 flax egg (1 tablespoon ground flax or chia seeds + 3 tablespoons water)
  • 1 teaspoon apple cider vinegar
  • 1/2 cup dark chocolate chips (optional)
  1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an "S" blade, process the dates and walnuts together until a crumbly texture is formed. Add in the salt, baking soda, vanilla, flax egg, and vinegar, and process again until the batter is relatively smooth. Add in the chocolate chips and briefly pulse, just to combine.
  2. Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. (Tip: Wet your hands with water to prevent sticking!) Bake at 350F for 12 minutes, or until the edges are slightly golden. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.
  3. Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies should last a week in the fridge, and a month or more in the freezer.


  • I love the buttery flavor of these cookies when made with walnuts, but I have a feeling that pecans or almonds would work well, too.
  • If you don’t have access to dates, raisins can be substituted in most cases, but the flavor will be slightly different.
  • If you don’t want to use a flax egg, one chicken egg can be used instead.
  • Optional add-ins that are free of added sugar include: cacao nibs, raisins, shredded coconut, chopped nuts


Reader Feedback: What’s your favorite healthy dessert?

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

196 thoughts on “The Healthiest Cookies EVER (Paleo, Vegan)

      1. Sarah

        I made these tonight and could NOT believe how delicious they were!!! Quite likely the yummiest “chocolate chip cookie” I have ever tasted!! Seriously! So amazing πŸ™‚ I used a real egg but would try again with a flax egg for fun. So yummy! Thank you!! I don’t have any pics because we ate them all πŸ™ πŸ˜‰

    1. Megan Post author

      I don’t provide nutrition info, but you can calculate any numbers you need using a free website like or

  1. Abbi*tarian

    These are awesome! Thank you! All the optional ad-ins are great, too! I love that these cookies are so versatile, & I look forward to making many versions of them!! Btw, do you have any tips on chopping raisins? (Of course, you might add them whole.) I like raisins in bits in baked goods. But I’m concerned about using a knife to cut them even with the tips I’ve seen of freezing them &/or adding oil to the knife. Since they’re so small, an accident seems so easy. Would chopping them in a food processor work, or do you know of anything better? Thank you for any thoughts! Also, thank you so much for your blog!!

  2. Laura @ Raise Your Garden

    How impressive! Thanks so much for sharing.

    Wouldn’t it be awesome if people started baking like this more and sold treats like this instead of the traditional sugar loaded processed ones! Then I could buy!!! Especially at school fundraisers and bake sales….I buy and toss….and feel guilty about the toss, but if I could buy a cookie like this it would be like winning the lotto! Twice even. And I don’t even play the lotto.

    1. Elizabeth

      It would be AWESOME! My sister does the same thing: buys and tosses. But how about if we just refuse to buy? And then they would have to think of other things to sell instead of sugar and plastic and they might take other suggestions if we stopped buying the same old fundraising. These companies are just using children to sell products anyway, donating to the school, but still making a profit. I think we will always be pulled along by the mainstream way of thinking about nutrition, fundraising, etc, unless we stop and make a stand.

    2. Lisa

      Why not just buy and donate? IΒ΄m sure there are people who would love some free baked goods! Even if they are sugar processed, drop at a shelter, donate to the fire department, find some hungry teenage boys, I’m sure you if you looked you could find someone instead of wasting food.

    3. Alba

      It is great that you want to contribute to the fundraiser. What about skipping the buying and tossing and donate the money directly. 100 % goes to the organization you are supporting. It is a shame how these companies use our kids and the guilt trick to sell low quality products that we wouldn’t buy otherwise.

  3. Megan

    These cookies are fantastic! I used roasted unsalted cashew pieces instead of walnuts because that is what I had and the results were so good! The chocolate chips add just the right amount of indulgence. They really are a healthy snack that you can feel good about enjoying any time. In fact, I want to have these cookies on hand at all times! Thanks so much for a great healthy recipe!

  4. Janice

    Yum! I added the coconut to these and next I’ll try adding hemp hearts in with the nuts as well. Im thinking they would make a fantastic post workout protein cookie without all the chemical fillers!
    And my favorite healthy dessert? Anything off your blog. They’re all amazing!

  5. Antje Lennon

    Can I use an egg instead of “chia egg or flax egg” in this recipe? I don’t have an allergy to eggs and I’m not a vegan.
    Thank you!
    Antje Lennon

  6. Cindy

    “These cookies should last a week in the fridge, and a month or more in the freezer.” I really have a problem with this statement! πŸ™‚ If they taste as good as they look……….they won’t last more than a couple days in this household!! πŸ™‚ And I know how well your other recipes taste!! Thanks again, Megan, for another terrific recipe. We just need your cookbook to come out sooner. πŸ˜‰

    1. Megan Post author

      I know, I hate the wait on the cookbook!! I did just see the cover photo last week, so it’s making progress… however slow it may be.

      Hope you enjoy the cookies!!

  7. Cindy

    What’s your favorite healthy dessert? Forgot to answer your question. I have always loved any desserts but have tried to go to more healthier desserts. Your recipes really satisfy my sweet tooth (& hubby’s) & I don’t feel guilty eating them either since you use such quality ingredients. So my answer is your desserts!! I like variety – sometimes cookies, sometimes ice cream, sometimes cakes or breads like zucchini, etc. – mainly texture thing. Always enjoy something “crunchy”. Hope that helps.

    1. Megan Post author

      Hmm… I have no idea! It might make the batter too wet, but I wouldn’t know without trying it myself. Please let us know if you have any success!

  8. Rachael

    I have just made these and have to just say a huge thank you!!! I have been eating clean for a year now and done a lot of experimenting with clean baking, these have to be one of my new faves :O)

  9. Alia

    Yummy! Can’t wait to try these healthy cookies. My current favorite desserts include organic 72% or higher dark chocolate or a variety of your great desserts; such as the Healthy Klondike Bars, coconut flour cookies, dark chocolate avocado truffles or raw brownie bites. I like to pick one (sometimes two) sweets a day and rotate them around for variety. xx

  10. carolyn

    a lot of lactation cookies also include brewers yeast…any suggestions for how to add that in? My milk supply thanks you πŸ™‚

    1. Megan Post author

      You can add 1 to 2 tablespoons of brewers yeast per 12 cookies, without affecting the flavor too much. (There is a slightly hint of “beer” taste to me!) Make sure you buy de-bittered brewers yeast, because the regular version tastes TERRIBLE!!!!!

  11. Ashley

    My boyfriend gets a little bit of an itchy throat from walnuts. Do you think pecans or almonds would give the same consistent consistency?

    1. Megan Post author

      I haven’t tried a nut-free version yet, but I’ll let you know if I do! Hopefully some other commenters will post their results, too.

  12. Karen

    Thank you so much! These look phenomenal and I think, will have the flavor of a cookie I used to make with my Mom. I can’t wait to try this recipe. It will be the first cookie I made once the heat dies back a little. You made my day!

  13. Karen

    Oh, and my favorite healthy dessert most times is an apple with peanut butter. I’m pretty simple really. But….for an occasion, it would be cashew based pseudo cheesecake or flourless chocolate cake. I really want to figure out how to make a chocolate peanut butter pseudo cheesecake….I need time to play. Not where they are mixed together but peanut butter with a chocolate fudge swirl mixed in. I’m new to the whole cashews as cream cheese or sour cream thing but….one day I shall play and figure it out. ;^)

  14. Kezia

    I am a bit obsessed with walnuts at the moment so these look amazing – never used flax seed instead of egg so will need to give this a whirl!

  15. Barbara

    Instead of raw walnut halves, I used one (generous) cup of dried almond pulp (homemade almond milk leftover) and blended the dates with about 1/3 cup of (homemade) almond milk before adding the rest of the ingredients: beyond delicious AND healthy! Thank you again, Megan, for being such an inspiration!

    1. Joanna

      Sounds like the perfect way to use up that left over almond pulp. One question, when you say “dried almond pulp” do you mean dried in the oven or just “as is” after making almond milk? Thanks in advance! πŸ™‚

      1. Barbara

        Yes, Joanna, I mean dried in the oven (about 2 hours at 170). But who knows, maybe it can be used “as is” after making almond milk! I would definitely use less almond milk in the blender with the dates though… πŸ™‚

      2. Cyndi

        I used almond pulp in lots of ways. I just put in sealed jar in fridge and I have used it for morning cereal (add nut milk and diced fruit); raw cinnamon rolls; add to cooked vegan spaghetti sauce for protein boost. I would not hesitate to add it to this cookie without drying. Omit the baking soda and maybe up the flax egg and it should make a good raw dehydrator recipe too! I will try baked and raw soon! TY

    2. Elizabeth

      Thank you so much; I try to use up my almond pulp and here’s another idea. My husband just loves cookies, so this is amazing.

  16. Hannah

    Thanks so much for posting this recipe! These cookies sound delicious. I have been using raw walnuts a lot lately so this is perfect!

  17. Wendy

    Just made (I only had 6 dates so made the rest up with prunes) came out great, thou darker in color. Kids are loving them. With the flax, nuts and prunes I expect a few trips to the bathroom with them tomorrow πŸ™‚

    1. Sarah Burns

      It’s not added sugar or sweetener. It’s a fruit, like adding a banana. Natural sweetness, not like adding brown sugar, etc. it’s truly amazing and tasty!

  18. Penny O

    I just happen to have a glut of dates AND walnuts in the house this very moment; AND a potluck tonight. Thanks Detoxinista! You’re the best!

  19. Hope

    Mmm, I’ll have to try these.

    My friend made a chocolate quinoa cake the other day that was to die for! But I think I love your cherry chocolate avocado pudding best for a hot day πŸ™‚

  20. Sarah Burns

    I just made these cookies and they are awesome!! Thanks for the recipe, they will be a regular in my home.

    1. Sarah

      This is a very positive website with healthy and helpful recommendations. I come on Megan’s website to get awesome recipes. I was trying to answer your question helpfully. I’m 33, vegan, exercise and live a clean lifestyle. This includes not drinking alcohol. Please take your negativity to another website, we don’t want it here.

  21. jen

    Thank you for this great recipe. I’ve made it twice and it’s a new favorite. I added a touch of rum flavor and it imparted a wonderful taste.

  22. Stephanie

    I just made these and WOW…amazing!! I only added clean almond butter and cinnamon and I cannot believe how amazing these are!! πŸ™‚

    1. Christine

      Stephanie, I was actually wondering if I could make these with almond butter instead of walnuts – did you sub the walnuts with almond butter or just add the almond butter? How much almond butter did you use? Thank you πŸ™‚

      1. Stephaine

        Hi Christine! just saw that I never responded to this! you’ve probably made them by now…but I actually juts added a T or 2 of almond butter. I still used walnuts as well. I’m going to make them again this evening with half walnuts and half almonds and still add a T of almond butter for consistency but maybe not needed! πŸ™‚

  23. April

    I’m doing my AIP right now. I hope nuts will be a food that I can add back soon. This will be first on my list! They look amazing!

  24. Sana

    I’m allergic to all nuts, so is there any substitute that will work well for walnuts? Anything at all? Thanks πŸ™‚

  25. Penny O

    I made these cookies on a hot day (95 degrees) and they turned out crunchy on the outside and creamy on the inside – scrumptious. I threw the leftovers in the freezer and enjoyed them last night cold…yummy, but my preference is the warmed version. (Reminds me of Amy Schumer demanding a warmed cookie at work!)

    Great recipe – will make again & again!!

  26. Kalyani

    Easy, nutritious and amazingly delicious!
    Thank you so much, we’re trying to only have
    ‘good’ desserts at home and this one fits the bill!

  27. MaryKay

    These were the BEST! So easy to make and taste great! Making my second batch right now πŸ˜‰ Thank you Detoxinista so much for developing these excellent recipies for us.

  28. Angie Schinke

    Amazingly delicious! Once again, you’ve created a fantastic recipe with healthy ingredients. My family and I thank you!

  29. Michael Gallaher

    What do you think about using Agave syrup instead of Maple Syrup? I just have a lot more agave syrup in the pantry than maple and maple is so expensive where I live in the heart of the Blue Ridge Mountains.
    As so many others have exclaimed all the recipes that I have tried so far have become mainstays in my arsenal to better more healthy living. Appreciate you!

    1. Christine

      Michael, check out or google “why agave syrup is bad for you” and you will find a lot of interesting information. maybe that helps answering your question? I substitute pureed dates whenever a recipe calls for sugar/syrup/etc. They contain fiber which is not the case in liquid or extracted sugars/sweeteners which means they get processed differently by the body/cells (not a very qualified scientific answer πŸ˜‰ but the video “Sugar: The Bitter Truth” by Robert Lustig ( will do a better job πŸ˜‰

  30. Michael Gallaher

    You know when you are tired! I combined, in my head, the ingredients for your Basil Lemonade, which is outta bounds with these Healthiest Cookies.
    Please excuse.
    Now just let me sit in the corner and have a sip of my lemonade with a bite from my cookie. I’m embarrassed. HaHa!

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  32. Dorothea Shields

    I just made these tonight and they turned out fabulous! I’ve been eating Paleo for the last few months and this is by far THE best baked item I’ve tried. The texture is wonderful! Not too sweet but not bland at all. Just the right balance of everything. I will be making these often. I have a retirement celebration to attend this week where food will be served, so I will take a few of these delish morsels to eat for dessert. Thank you so much for coming up with and sharing this recipe!

  33. Caterina

    I made these last night and they are fantastic! You would never know that the only sweetener are the dates and that they are flourless and sugarfree. Truly amazing, thank you.

  34. Laurie

    I am so excited!!! These did taste like soft batch cookies!! So skeptical at first πŸ™‚ i am blown away!!

  35. Andrew

    These sound great, will definitely have to give them a try! I tend not to eat any eggs and only buy them for baking, so the flax egg substitute is definitely worth a shot.

  36. Sara

    How do you do it? Seriously, these are unbelievable! THANK YOU so much for creating great tasting and healthy dessert recipes (as well as your other recipes—just made cauliflower pizza tonight which is so amazing!). I have a crazy sweet tooth, but want to eat right too. Your recipes satisfy me 100%! Thanks again!

  37. Kerri

    These are absolutely FABULOUS. I think I ate half the cookie dough before baking them because it’s so rich and sweet! Love, love, LOVE!

  38. Cadie

    I wonder about how healthy it is to use a “flax egg.” I’ve always read that you should never heat flax seeds or flax seed oil because it is very fragile and oxidizes with heat, making it very unhealthy to consume. What are your thoughts on this? This recipe does sound delicious, though. I think I’ll try it with a regular pasture-raised egg. Thanks!

    1. Megan Post author

      I’ve actually wondered about that myself. I’m currently getting my certification as a clinical nutritionist, and in one of my classes the teacher mentioned that flax seed oil oxidizes with heat, but that the whole and ground flax seeds do not have the same issue. However, that’s just one teacher’s word, so I’m going to continue to look into it further.

  39. Rose

    Just made these and used a combination of hazelnuts and almonds for the nuts, and half prunes and half dates. They are amazing and so easy to make! Thanks so much. I discovered your blog awhile back with the MacNCheese recipe and it has been one of my favorites since.

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  41. Ali

    WOW these are seriously the most delicious cookies that I have ever eaten! I used pecans, and I had some 100% organic date syrup in my pantry, so I just used 1/2 cup of the date syrup instead of using whole dates since the dates were already blended to make the syrup. My boyfriend and I absolutely loved the cookies (and they smelled divine as they baked). I am always cooking up heathy recipes, and this one will be a staple for a sweet & healthy treat! Thank you so much for sharing, I look forward to trying some more of your genius recipes!

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  43. Nancy

    I just made these with pecans, they are the best cookies I’ve ever made and I’ve made a few in my lifetime…just fabulous!

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  46. Lisa

    Mmmmmm! If you need a NUT FREE version, try these with tiger nuts…which are, ironically, not nuts but from a tuber plant. I used a cup and a half and the cookies are tasty. Thank you for this tasty recipe πŸ™‚

  47. Alissa

    I made these cookies with almonds and they are so delicious. It is hard to not eat them all at once. I love the recipe

  48. Pingback: The “New Diet” that isn’t actually new, plus National Cookie Day! | My Blog

  49. Jennifer

    Wow! No need for those chocolatechips the cookies or so sweet as it is! Yummy I added more chopped walnuts instead. It gave the cookies a great crunch. I guess I’m just crazy about walnuts! Mine came out so chewing on the inside and crispy on the outside, just perfect!. Thank you so much for this recipe.

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  53. Theresa

    Is it possible to substitute the walnuts with chestnuts? I feel like it would really lighten the cookies. I have no idea how one would go about making it happen or how much different the taste would be. Any thoughts?

  54. just saying

    [wet blanket]

    These cookies are rife with PUFAs, which may or may not be degraded and which will be far more omega-6 than omega-3, and also plant hormones from the flax seed. Unless you’re allergic to eggs, you are better off using an egg than the flax substitute. Chia isn’t any better because it’s still high in phytate (as is flax).

    If you are going to use tree nuts anyway, use a blanched almond flour. It’s had some of the phytate removed and has been defatted. Fat in and of itself isn’t bad but all the tree nuts except macadamia are really high in omega-6, and we get too much of that already, on average. And I am not sure how well macadamia would fare as the main body of a cookie. Haven’t tried it.

    I doubt whatever omega-3 is present in the walnuts or flax would make up for the omega-6, either, especially since a lot of people with diabetic tendencies have trouble converting plant fatty acids (as in, this is a genetic issue, and can’t be fixed with wishing). Basically it’s not a good idea to depend on plants for all your omega-3s unless you know your genetic status, because you are playing Russian Roulette with your health.

    I know these are just cookies and maybe the rest of your diet’s OK, just keep all that in mind.

    P.S. For the love of Pete, buy your flaxseed whole and keep it in the freezer. It grinds almost instantly in an electric coffee grinder. And *don’t* use flaxseed oil. Just saying.

    [/wet blanket]

    1. Gloria

      Hi, “wet blanket” – no, no, you are most definitely NOT a wet blanket, but a wonderful “sharer” of valuable information for those of us that love to learn all the pros and cons of all we eat. I will save your information because it is well worth saving – now we can make better choices/decisions when treating our loved ones to special times . . . thanks so much & God Bless You & Your Loved Ones . . . πŸ™‚

      p.s. Detoxinista – why doesn’t your page allow me to give recipe 5 stars? It only has 3 stars capability?

  55. Sarah

    OMG OMG like OMG brilliant I’ve been hunting for a healthiest cookie slash cake and I have finally found the most delicious of them all, this by far takes the lead it’s so moist and I love the walnut crunchiness mmmmmm I cannot stop eating them I must make more to last the year

  56. Chau

    It’s the holidays and I’ve been gorging on buttery, sugar-high chocolate chip cookies…tried cutting it out and then still had an intense craving for nuts and fat, so this was perfect – stable moods all over – thank you!

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  58. Dee Christensen

    Stumbled on your website. Love your recipes. Made these cookies this morning. I used prunes and they are delicious. So easy. Thought my food processor would be a mess, but it wasn’t. Dough just made a nice, dense ball, easy to work with. Good tips with your recipes too. Looking forward to making many more.

  59. maile ramzi

    I love love love these cookies… no white sugar, no white flour, no butter. It get any better than this! I used pecans and left out the chocolate chips and they were perfectly sweet enough. May add coconut chavings next batch. I lived in Saudi for 7 years and became passionate about dates their nutritional value, as well as great taste. I use dates and date paste for EVERYTHING! Crepes, waffles, cakes, cupcakes, cookies, sweet breads, shakes, in salads, in couscous. I try whenever possible to substitute dates for any recipe that calls for white sugar – trying to eliminate white sugar from my family’s diet! It’s not easy, especially cookies for kids. I am the owner of Sahara Date Company and always looking for good date recipes. This one is a winner! Thanks so much. Will bring them into school for the kids next week!

  60. Andrea

    Amazing, amazing! Who would have thought a cookie made from nuts and dates could be so delicious? I was expecting a larabar type flavor, but this was like a real cookie. Thanks so much for the recipe!

    1. Megan Gilmore Post author

      Only if they aren’t already soft. The ones I’ve been finding lately are soft and squishy enough that you wouldn’t have to soak them first.

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  62. Judith

    Hi I just discovered your amazing site and these yummy cookies were the first thing thing I tried and wowwww!! Looking forward to making more of your recipe ideas!

  63. Vicki

    These are amazing! I don’t eat wheat or processed sugar, and I’ve been craving cookies. I didn’t use chocolate chips and added cinnamon instead – they taste like decadent, nutty oatmeal cookies. Thank you!

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  65. Kaleigh

    I stumbled upon this recipe and your blog through a google search for a healthy cookie recipe that used medjool dates. I LURVE this recipe!

    I’m a new mom and this recipe checked off so many of my new “must have” boxes for making a recipe:
    – minimal number of ingredients
    – all can be done in one dish
    – letting a machine do all the work
    – full of good fats and nuts

    I prepped it all while my oven preheated, nursed my darling, screaming child while they cooked, and ate one while she slept.

    Thank you! I look forward to checking out more of your recipes!

  66. Cindy

    These are amazing!! Since I’m trying to stay away from all processed sugar, I didn’t use chocolate chips. I put raisins in them. Next time I’ll add a little cinnamon too. Super delicious!! So excited to have this healthy cookie recipe in my arsenal of baking recipes.

  67. Katie

    These were fantastic. I used dates that weren’t medjool so the texture looked different than yours but this was the first time i didn’t use honey, maple syrup, or coconut sugar. I was apprehensive but HOLY COW!!! They are delicious!! And I didn’t have to sit around and make nut butter. πŸ™‚ This is going to be a go to recipe for me from now on. Thank you!!

  68. Noelle Perry-Earle

    I’ve just brought these out of the oven and oh my word, don’t they smell gorgeous! I used a mixture of pecans and walnuts with the majority being pecans simply because it was what I had on hand. I also used a cup of well packed sayer dates opposed to Mejool and they’re still perfect. I’m new to the whole food lifestyle and have spent most of my life baking with refined sugar and lots of butter but with recipes like these I’m a convert. Thanks for the wonderful recipe!

  69. susan

    Could almond meal be used in place of walnuts. I already have it here. Looking forward to try using the dates.
    Thank you

  70. Huvs

    I don’t know why but my mixture was too dry and I had to add more flax egg to it to become a paste. They did not come out crispy but they were of course still delicious. Second time around I added lots of orange zest, soaked the flax in Orange juice and put in some cocoa nibs to give it a bit of a crunch. To make up for the lack of crispiness and I baked them at 100 c for 3 hrs. Super delicious. Much better than those nakd bars I was buying for a snack.

  71. Mikaela

    These look delicious! I’m always looking for a healthy cookie recipe, but most have coconut oil in them (which I’m allergic to), and I have yet to find a healthy alternative to. Can’t wait to try these!

  72. Maryalyce

    these have to be the best cookies EVER. I’cant make them fast enough. Everyone that has tried just wants more.
    We can’t stop eating them. BEST EVER is right

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  74. Emily

    If I did want to make these into lactation cookies, how would you modify the recipe to add brewer’s yeast and/or oats? Thanks!

  75. Kristin

    These are now my go-to cookie for my cookie loving husband! He absolutely loves these cookies, and tonight his dad – who also loves cookies but does NOT like healthy food – tried one and he loved them. I couldn’t believe it! I don’t think he believed me when I told him what was in them πŸ™‚ Thank you for so many absolutely delicious recipes!

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  77. Tas

    Love these!! Usually I’m disappointed by ‘clean’ baking, but these are amazing and so easy! Thank you πŸ™‚

  78. Emma

    I made these for the second time this morning and while delicious, both batches came out way too moist and sticky– almost like Larabars or something. I used pecans instead of walnuts, a small egg instead of flax, and added a tablespoon of maple syrup to offset my dry, less-sweet non-Medjool dates, but I wouldn’t think that any of these changes would have affected the outcome too much. They stayed in the oven for almost 25 minutes before I finally pulled them out, and they’re still wet. Suggestions? They ARE tasty though!

    1. Jack Parker

      It was definitely because you use 1 Tbsp of maple syrup. I’ve never had a dry medjool date, personally. But, if you try these cookies again, and you feel the need to add maple syrup for moisture, try 1/2 to 1 tsp only.

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  80. Dan

    Hi I have made these and they were a hit with my family. Just wondering, how would it taste with a packet of stevia thrown in for just a bit of extra sweetness?

  81. Gina

    I’ve made a handful of paleo and grain free chocolate chip cookies and this is my favorite recipe! I’ve tinkered with the recipe a bit and thought I’d share: I’ve substituted peanuts for the walnuts for a peanut butter cookie, and tonight I added three tablespoons of cocoa powder and used peanut butter chips instead of chocolate chips. Yummy!

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  84. Jayden

    These are my families favorite cookies πŸ™‚ But, it keeps burning out my appliances. First, it burnt out my vitamix and then my brand new hamilton food processor. I love these cookies but I don’t know if I can keep making them. Please help!

  85. Kristen

    Megan – What would you substitute in for walnuts/nuts if you have a nut allergy? I’d love to try to make these but can’t do nuts! Thanks πŸ™‚

  86. Julia Sathya

    Hi everyone! Yesterday I was looking for a healthy alternative to cookies. I didn’t have any eggs so I was searching online for a yummy dessert. I found this site and zoomed in on this recipe. Omg! It turned out so good!!! Everyone loved it! I’ll definitely be making MORE this week! Thank you!!!

  87. Deanna C

    So yummy! I just went paleo/vegan for severe health reasons and these cookies saved me when my sweet tooth got the best of me. Does anyone know how many calories one cookie would be if you follow the recipe and leave out the chocolate?

  88. Jack

    These were AWESOME!! My only regret is that I’m making these for people at work..

    Couple of modifications in my recipe – I used 1/2 cashews and 1/2 almonds. I also used 1/4 cup chunky natural peanut butter in the mix to give the cookies a nutty taste. Couldn’t be happier!

    I’ll be making these again tomorrow for me… πŸ™‚

  89. Sarah

    I just made these with pecans. I didn’t have walnuts but wanted to make some healthy treats for the holidays. All I can say is WOW! They are amazing! Thank you! I’m not sure I want to share! πŸ˜„

  90. Andrea

    Love these cookies!!! I added a little cinnamon and kept out the chocolate chips – they are delicious – the entire family likes them – that’s a hit!!! Thank you!

  91. Judy

    Are these cookies meant to be crisp or soft? Mine were on the soft side. My texture also appeared to be coarser and dryer that shown in the photo, but followed the recipe, using a chicken egg. Any suggestions?

  92. Jose

    These cookies are amazing. I added in cacao baking powder instead of using chocolate chips. They came out tasting like incredible chocolate brownies. Next time I think i’ll use a type of blend instead of just walnuts since they require a lot of walnuts.

  93. Kristin

    I used 1 cup macadamia nuts + 1/2 cup pecans which made the cookies nice and buttery. I also used a chicken egg because I did not have flax or chia seeds. And I threw in some chopped dark chocolate. The mixture wasn’t as smooth as I had hoped, so I think I’ll finely grind the nuts first then add the dates to the food processor. Overall, they came out amazing and smell/taste great!

  94. Rebecca

    These cookies are incredible. So easy to make and so healthy. My kids can’t get enough of them. I used applesauce when I didn’t have any eggs and they were even more incredible! Thank you!

  95. Michelle

    Love these cookies paleo and vegan right up my alley! Honestly I like the cookie dough better than the cookies and the good thing about this so you can actually eat it without any problems.

  96. Kathy

    These cookies are sooo tasty! I didn’t have walnuts so I used almond flour they are very tasty without the guilt!

  97. Joyce

    So good! I try a lot of healthy cookie recipes and this one is my favorite and it satisfies my craving for a good old fashioned chocolate chip cookie!

  98. Carly

    I absolutely love this recipe! Thank you so much for it! Not only do these cookies taste great but they feel great going down!

  99. Nel

    Awesome recipe. Used different type of dates but still came out delicious. Will definitely make again. My 2 yo also liked them.

  100. Onaella

    For someone who does not cook not bake (still living with mom) your site has been a great help for me through my weightloss efforts. Your not to naughty snacks and very simple recipes are just what I needed. I did a little too much pulsing with the chocolate chips so this turned out as a chocolate cookie (no complaints). I love these the only challenge I had was I did not realize how spongy they would feel so I kept thinking they weren’t done (did I say I can’t cook or bake?) Anyways I love these even though they were a little hard for me to manage….can’t believe something so healthy tastes so good!

  101. C

    Walnuts are pretty high in omega 6 fatty acids. Hazelnuts or almond would be even healthier. Or coconut. πŸ™‚ Still, sounds delish. Putting on my to-try list!

  102. Dawn

    It was my 1st time baking cookies. I used 6 medjool dates. I didn’t have a food processor and used my blender but added too much water to thedate+walnut mixture in the blender. I thickened the batter out by adding way more flour. Totally didn’t expect to surprise myself at the outcome but I did! They tasted very healthy and not sweet, just the way I had wanted. I had 4 of them at one-go and batch-stored the rest for breakfast tomorrow and dessert the rest of the week. Thank you! Following on Facebook.

  103. Lori

    These are THE BEST grain free cookies I have ever tasted. I would choose these over some of the traditional cookies available to me before this strict diet began in our household.

    All that said, I have to say THANK YOU! My daughter has been very ill for several years, and we have finally found a doctor who is pointing us in the right direction with a rather strict diet. It has seemed impossible to find something akin to a “treat” without altering even the supposedly best recipes a bit: no grain, no cane sugar, no eggs, no dairy…It was beginning to feel like we’d have to start imagining cookies and pretending to eat them UNTIL WE FOUND THIS RECIPE!


  104. Kylie

    These cookies are incredible! Instead of using all walnuts I did a combo of walnuts, almonds, pumpkin seeds, oatmeal, and hemp hearts. I also just added whole chocolate chips to half the cookies once I flattened them out.
    Love this recipe!!!

  105. Eva

    Love this recipe! Of course, it didn’t follow it, but that is my fault lol.
    I made this twice now, once using almonds instead of walnuts, because that is what I had, and the second time I used ground hazelnuts, again, because I had it.
    Eventually I will come around to actually making it with walnuts, but until then, 5 stars from me.
    It was a great way to have something sweet without refined sugar or trying to use substitutes that always have some kind of either weird after taste or intestinal inpact….

  106. Payton

    I’m completely addicted to these. Theyre SOO SOO GOOD ! This recipe is honestly the best thing ive ever come across! Helpful hint: sometime when i’m out of walnuts, i use a mixture of cashews and almonds, they still come out just as good!

  107. Andrea

    Tried this recipe with raw sunflower seeds and sesame seeds instead of the walnuts and soooooo buttery and good! Love love love this recipe!

  108. Lisa

    I rarely make comments but I just had to thank you for these cookies!! I’m on a Whole30 right now and theses are awsome! They remind me of little toffee cakes! I used half cashews and half walnuts for the batter and studded them with pecans before baking.

    When I’m off the “30” I will make a maple caramel sauce to put on top. Ooh, maybe I’ll make them as a skillet cookie and serve with coconut or banana ice cream!! Thanks again for this bit of simple perfection!

  109. Jen

    My whole family loves these cookies so much! If I don’t add chocolate chips, I add 1/2 teaspoon of cinnamon and it gives an oatmeal cookie taste. I made paleo marshmallow fluff once and put it between two cookies and was in heaven. My toddler loves these for quick on the go snacks too!

  110. JoAnn

    I wasn’t expecting these to be so delicious! They are very addicting but I don’t feel guilty eating them. Thanks for a great snack!!

  111. Loreen

    Did you just add the ACV as an ingredient? I’ve made these a bunch of times bc they’re so amazing! I have a batch in the oven now- but I don’t remember ever adding ACV! Is it just me? πŸ™‚


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