These Healthy Cookies are about to be your new favorite cookie recipe! They are made with 100% whole food ingredients: no flour, no added oil, and no added sugar. And oddly enough, they remind me of the popular “soft batch” cookies I used to eat when I was growing up.
Why You’ll Love Them
This recipe is what I consider the “healthiest cookies ever.” They are made with ingredients that you may already have in your pantry, and because they’re flourless, they’re naturally gluten-free, too.
Ingredients You’ll Need:
- Walnuts: Walnuts are a plant-based source of omega-3 fatty acids, specifically the essential fat alpha-linolenic acid (ALA). Research shows that eating ALA may help to lower your risk of heart disease. The polyphenols found in walnuts may also help to fight inflammation.
- Dates: Dates are loaded with fiber and may be beneficial for controlling your blood sugar. Dates are considered a low-glycemic food, and have a high antioxidant content that may help lower inflammation and reduce the risk of diabetes.
- Flax Seeds: Ground flax seeds may help to lower cholesterol and they may help to lower blood pressure, too. Eating ground flax seeds regularly may even help to expedite weight loss, as well!
- Baking Soda + Vinegar. This combination helps them rise, without using eggs.
- Vanilla + Salt. Contributes to the classic cookie flavor you love.
- Dark Chocolate Chips. Or, you can use cacao nibs, raisins, or extra nuts as a sugar-free mix-in.
I use the flax seeds as an egg substitute in this recipe, and I think it keeps them a nice and soft in the center– which I love. If you would rather use a real egg, you can replace the flax seeds and water with one for a little more protein in this recipe.
Substitution note: I’ll often use pecans when I don’t have walnuts on hand, and the results are just as delicious! I think that buttery nuts work best in this recipe, so macadamia nuts would probably work well, too.
How to Make Them
- Grind the nuts. Add the walnuts to a food processor, and process briefly until they have a coarse, crumbly texture.
- Make the cookie dough. Add in the dates, salt, baking soda, vanilla, flax seeds, water, and vinegar (which reacts with the baking soda to help the cookies rise) and process again, until a sticky cookie dough is formed. Add in the chocolate chips, and process again briefly to mix them in.
- Scoop. Use a tablespoon or 1-ounce cookie scoop to scoop the cookie dough onto a lined baking sheet.
- Bake. The cookies will bake for 12 minutes or so, at 350ºF.
- Enjoy! Let the cookies cool completely on the pan. They are fragile when they are warm, but they firm up as they cool.
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 them in the fridge or freezer, and serve them cold!
How to Store Them
These grain-free cookies will become softer if you store them in an airtight container at room temperature. I recommend storing them in the fridge or freezer and serving them cold after the first 24 hours.
(They usually sit out just fine at room temperature for the first day!)
More Healthy Cookie Recipes
If you have other ingredients on hand and are craving a cookie, you might also enjoy these healthy recipes:
- Date-Sweetened Peanut Butter Cookies
- Vegan Chocolate Frosting (sweetened with dates!)
- Paleo Chocolate Chip Cookies
- Vegan Buckwheat Cookies
- Almond Butter Cookies
- Double Chocolate Cookies (also date-sweetened!)
- Coconut Flour Cookies
I hope you’ll enjoy these cookies whenever your sweet tooth strikes! Because they are made with nutrient-rich ingredients, I find that they leave me feeling satisfied much longer than a traditional cookie recipe.
Healthiest Cookies Ever
Equipment
Ingredients
- 1 ½ cups raw walnuts
- 1 tightly packed cup medjool dates , pitted (8 ounces)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 teaspoon apple cider vinegar
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper. In a large food processor fitted with an "S" blade, briefly process the walnuts into a crumbly texture.
- Add in the dates, salt, baking soda, vanilla, flax, water, and vinegar. Process again, until the batter looks relatively smooth and sticky.
- Add in the chocolate chips, or any other mix-ins you like, and process briefly to mix them in. Use a tablespoon or 1-ounce cookie scoop to scoop the dough.
- Drop the cookie dough onto the lined baking sheet, and use your fingers to flatten and shape the cookies. (They don't spread much on their own.) I usually get about 16 to 18 small cookies from this batch.
- Bake at 350ºF for 12 minutes, or until the edges are lightly golden. While the cookies are still warm, you can add a few more chocolate chips on top (if there are any spots that look bare). Let them cool completely on the pan, as they will be fragile while they are still warm. Store the cookies in an airtight container in the fridge or freezer, and serve cold for the most firm texture.
Video
Notes
- 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
Nutrition
If you try these healthy cookies, please leave a comment below letting me know how you like them!
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Reader Feedback: What other date-sweetened desserts would you like to see in the future?
Yum… I can’t wait to give these a try! I love adding dates to baked goods to sweeten things up and they have the best flavor!
these look great!!!
That’s easy – chocolate avocado mousse!
Thanks for the recipe, Megan. Can I use one egg instead of the ‘flax egg’ in this recipe?
Yes, that’s mentioned in the recipe notes.
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 🙂 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 🙁 😉
These quickly became my new favorite healthy treat! They came out perfect, chewy and delicious. I even made them as game snacks for my kids football team and they were a huge hit! I didn’t add chocolate chips either in an attempt to keep the sugar down and they are still so decadent!
Do you have nutrition I forma to. For these cookies? I am diabetic.
I don’t provide nutrition info, but you can calculate any numbers you need using a free website like Fitday.com or MyFitnessPal.com.
i am allergic to nuts, is there a way to sub the them in the recipe?
If you’re allergic to nuts you can substitute gluten-free oats. I have used both quick cooking and the old fashioned type which needs a bit of moisture to soften the oats. Of course, these aren’t paleo. Also coconut can be used instead of nuts. I hope that’s helpful.
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!!
try freezing them (raisins) then popping them in a processor and pulse.
I cut them with kitchen scissors,
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.
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.
And also, I made these cookies. They are GREAT and will be a regular treat recipe from now on.
Why not just buy and donate? I´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.
@Lisa. Do not donate home-made food items to the fire department as they will just smile and thank you for it, then after you leave promptly throw them away. I think that’s pretty much the policy everywhere now.
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.
Why buy and toss? Why not just buy and not take the product? Their just trying to raise money.
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!
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!
Making these tonight! I was looking for something sweet for my hubby who has an egg allergy…perfect.
Looks great! Any suggestion for a nut-free option?
Hi!
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
“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! 🙂 If they taste as good as they look……….they won’t last more than a couple days in this household!! 🙂 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. 😉
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!!
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.
Would these work with cacao nibs instead of chocolate chips?
Yep!
How about if I soak the walnuts before ? I wonder if the texture will be different…
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!
I’m going to make these for sure! But as to soaking the walnuts, this is what I do: rinse them soak them, then dry them in a very low-heat oven. I can’t eat gluten so I tend to rinse and soak all nuts I’m going to use in baking.
Yes these are great with soaked/sprouted nuts! I made them with a mix of walnuts, sunflower seeds, and cashews I soaked for 18 hours and then dried in the oven at 170F. I also added cinnamon, nutmeg, and a tiny hint of anise; I also used a real egg. My batter was pretty coarse and I enjoyed them immensely.
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)
And will also be using the date and walnut blend for pie bases too :O) such a nice combination xx
Hmmm I’m salivating at my laptop screen. I cannot wait til the weekend to try these babies.
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
a lot of lactation cookies also include brewers yeast…any suggestions for how to add that in? My milk supply thanks you 🙂
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!!!!!
My boyfriend gets a little bit of an itchy throat from walnuts. Do you think pecans or almonds would give the same consistent consistency?
I think pecans would definitely have the same consistency as the walnuts.
These are so delicious! Thank you for this amazing recipe.
Are there any nut substitution recommendations? TYIA
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.
I made these with macadamia nuts because that’s what I had in my pantry. They were delicious. Made some without the chocolate chips so they were a little bit healthier and they still tasted really good. Definitely going to try some with coconut like someone suggested.
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!
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. ;^)
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!
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!
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! 🙂
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… 🙂
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
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.
Thanks so much for posting this recipe! These cookies sound delicious. I have been using raw walnuts a lot lately so this is perfect!
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 🙂
Dates, are still considered a sweetener/sugar…
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!
i love that they are flourless. they look great!
How many calories?
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!
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 🙂
I just made these cookies and they are awesome!! Thanks for the recipe, they will be a regular in my home.
Yes, this is true, but cancer, candida, diabetes etc. feed off of any sugar(including fruit sugar)…
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.
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.
Another winner, Megan! I used the same food processor that had a brownie mix in there (made from coconut butter) and both were successful. I think you would like this recipe 😉
http://www.coconutalmondrecipes.com/coconut-butter-brownies/
Just wanted to say these are delish straight out of the freezer!
I just made these and WOW…amazing!! I only added clean almond butter and cinnamon and I cannot believe how amazing these are!! 🙂
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 🙂
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! 🙂
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!
Wow!! These are amazing!!!!!! More recipes like these please
I’m allergic to all nuts, so is there any substitute that will work well for walnuts? Anything at all? Thanks 🙂
I made these cookies last night and just loved them! Thanks for the wonderful recipe.
I must post a second time. Theses cookies are even better today! Thanks again.
wow, simply amazing, my whole family loved them THANK YOU!!
will it affect the texture too much to omit the dates and sweeten with stevia?
thanks!!
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!!
Thanks Magan
It was so yummy and healthy.