Healthy Double Chocolate Cookies


With Valentine’s Day just around the corner, I’ve got chocolate on the brain.

paleo-chocolate-cookies

These cookies should do the trick. They’re made with 100% whole food ingredients– no flour, no oil, and no added sugar! But don’t let these healthy ingredients throw you off. These cookies still have a rich and fudgy flavor and texture, almost like a brownie in cookie-form.

I based these cookies off the recipe for my Healthiest Cookies Ever, which remind me of my childhood favorite “soft batch” cookies, and since they’ve been such a hit with everyone who tries them, I figured a chocolate variation was in order. For this version, I added a hefty dose of cocoa powder, and used pecans instead of walnuts for a more mild flavor. (The walnuts really overwhelmed the cookie, so I couldn’t taste the chocolate flavor as much– keep this in mind if you plan on making substitutions!)

Adding dark chocolate chips to these cookies does add a bit of added sugar to the equation, but I think the result is totally worth it. The more chocolate, the better, if you ask me! However, for a completely added-sugar-free cookie, omit the chocolate chips and feel free to throw in any additions you like. Dried fruit, nuts, or cocoa nibs would all be nice options. Enjoy!

Healthy Double Chocolate Cookies (Vegan, Paleo)
Makes 12 cookies

Ingredients

1 1/2 cups pecan halves
1 cup Medjool dates, pitted (about 12)
6 tablespoons cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1 chia or flax egg (1 tablespoon ground chia or flax seeds + 3 tablespoons water)
1/2 cup dark chocolate chips (optional)

Directions:

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 pecans together until a crumbly texture is formed. Add in the cocoa powder, salt, baking soda, vanilla, and chia or flax egg (see how to make a flax egg here) 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.

baked-cookies

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!)

These cookies don’t spread much, so be sure to shape the cookies the way you’d like them to look when they’re done baking.  Bake at 350F for 12 to 15 minutes, or until the edges are firm and your house smells like brownies. 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 for several months in the freezer.
healthy-cookies

5.0 from 21 reviews
Healthy Double Chocolate Cookies
Author: 
Serves: 12
 
A healthy chocolate cookie made with 100% whole food ingredients!
Ingredients
  • 1½ cups pecan halves
  • 1 cup Medjool dates, pitted (about 12)
  • 6 tablespoons cocoa powder
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 tsp vanilla
  • 1 chia or flax egg (1 tablespoon ground chia or flax seeds + 3 tablespoons water)
  • ½ cup dark chocolate chips (optional)
Instructions
  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 pecans together until a crumbly texture is formed. Add in the cocoa powder, salt, baking soda, vanilla, and chia or flax egg (see how to make a flax egg here) and process again until the batter is relatively smooth, a little stickier than traditional cookie dough.
  2. Add in the chocolate chips and briefly pulse, just to combine.
  3. Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. These cookies don't spread much, so be sure to shape the cookies the way you'd like them to look when they're done baking. (Tip: Wet your hands with water to prevent sticking!) Bake at 350F for 12 to 15 minutes, or until the edges are firm and your house smells like brownies. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.
  4. 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 for several months in the freezer.

Notes:

  • As I mentioned above, feel free to make substitutions as you like, but keep in mind that different nuts and seeds will change the flavor of these cookies. I liked the pecan flavor best, but if you love walnuts or almonds, feel free to use those instead. I find that buttery nuts, like walnuts and pecans, are easiest to break down in the food processor, though.
  • If you don’t have access to dates, another dried fruit, like raisins, may work.

As always, please leave any substitutions you try in the comments below, so that we can all benefit from your experience!

Reader Feedback: What’s your favorite type of cookie?

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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 organs— 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!

70 thoughts on “Healthy Double Chocolate Cookies

  1. Laura ~ Raise Your Garden

    Even in this day and age with Pinterest and the rest of it….I still find it mind blowing that cookies can be made without flour, oil and without added sugar……and still look and taste this good! And like many moms out there, I know I’m too hard on myself but at the same time don’t feel good when I give my kids the “Traditional soft batch store bought cookie”. Making these instead to satisfy our sweet tooths just makes sense. And what a better way to show our loved ones just how much we care ~ but giving them foods (even treats at times) with ingredients we feel good about. Just was reading about processed foods and how much carcinogenic ingredients are found in them….think Ramon Noodles and I panic! And what happens to a person over the course of a lifetime who eats these foods? My Russian grandparents lived well into their 90’s and never got sick until they started eating Americanized foods, makes you think. When they lived and ate in the old country, they were well.

    Reply
  2. Laura

    What kind of substance could I use in place of the nuts to add flavor and body? A tree nut allergy in my family precludes any use of nuts in these sorts of recipes. 🙁

    Reply
    1. Nicole

      You could try seeds or coconut flour. You may need to add a little moisture with the coconut flour, as it’s drier than nuts. Someone in the comments mentioned adding banana, which would definitely boost the moisture.

      Reply
  3. Shanna

    Are these cookies ok to have on your 21 day detox diet (minus the choc. chips of course). I am 9 days into it and these sounded really good!!! 🙂

    Reply
  4. patrik

    Hi.

    Big fan of your recipes, following on Facebook 🙂

    I did just try these with cacao nibs instead of chips which i did not have.
    Came out great! Was wondering of adding a banana to the mix? To add that sweetness?

    Will get some chocolate chips for next batch 🙂

    Best: Patrik from Finland.

    Reply
  5. Lauren

    I just made these–they are SOOO good!
    I used 12 dates which was LESS than a cup–but its perfect and I made about 17 nice size cookies…
    Thanks~~

    Lauren

    Reply
  6. Corinne

    Made these without the chocolate chips. They were delicious, very brownie like. It continues to amaze me that your recipes are healthier, easier and use less ingredients than anywhere else I have seen, yet still taste the best!!

    Reply
    1. Gabrielle Epstein

      I second that! These have just come out of the oven… I used a flax egg (the first I’ve ever heard of them (I’m not a vegan or even a vegetarian) and no chocolate chips. I just ate one warm and it was soooo delicious! I discovered your site about a month ago and I’ve promised myself I’m going to make at least one of your recipes per week. Everything so far has been incredible! I don’t care if they are high calorie (these aren’t anyway) as I’m breastfeeding twins and need all the calories I can get, and with your recipes I know I’m getting great nutrition to pass on to them without missing out on any treats for myself. Win-win!

      Reply
  7. Lauren Vacula @ alovelysideproject.com

    Hi Megan! Just wanted to say I made a batch of your healthiest cookies ever and BRAVO!!!!!!! They are freaking amazing! Can’t wait to try this version. Another note- I just posted my favorite gluten-free vegan V-day recipe (Red Velvet Pancakes with Cashew Cream Glaze)- check it out if you’re interested, @ http://alovelysideproject.com

    xo, Lauren

    Also, my V-day lookbook is on YouTube here: https://www.youtube.com/watch?v=ymJ2Sb80zi4

    Reply
  8. Cindy

    Has anyone ever tried a gelatin egg? I do eat eggs, but sometimes I go with flax ot chia eggs since I have plenty of real eggs in my diet and I like the variety of nutrients provided by flax and chia. I’ve been wanting to incorporate gelatin into my diet and I’ve heard you can make “gelatin eggs” similar to flax or chia egggs. Wondering if anyone has ever tried it.

    Reply
  9. Alessa

    I made 2 batches so far and I think it’s a genius idea!
    I am making them into small brownie cubes/bites. My husband loves it. I have a healthy pot luck in the office this week. I shall spread the good news 🙂 I hope people will like it.

    Reply
    1. Alessa

      Forgot to rate this.

      Also calculated the calories on MyFitnessPal : ~135 kcal a cookie.
      I am just making a batch for my husband’s lunch bag for the week. ( I am on a juice fast)

      Reply
  10. Cindy

    I cannot believe how delicious these are!! Even without the chocolate chips, they’re wonderful! I did add a bit of mashed banana (1/2 of a banana) – someone mentioned that in a comment and it sounded good to me. Thanks for yet another awesome recipe!! 🙂

    Reply
  11. Anna

    Just made these this morning, and my kitchen smells like “chocolate heaven!” The recipe came together like a dream in my food processor, and I appreciate your easy to follow directions and pictures. Thanks, Megan, for sharing your delicious food with all of us! I so enjoy your website, and I cannot wait to receive your cookbook in the mail in June!

    Reply
    1. Anna

      Forgot to mention that I added a 1/4 tsp cinnamon to the recipe – just wanted to add that bit of spice! The cookies truly are delicious!

      Reply
  12. Ashley

    I made these this past weekend and I am obsessed! They are so tasty and I love how simple they were to make. I’m new to the vegan lifestyle and I love how vegan friendly your recipes are. Thank you!

    Reply
  13. Kerrie

    I made these yesterday for me and my husband and they turned out delicious! I can’t believe there is no added sugar! I did substitute with an egg and it turned out just fine. Very sticky – helped to wet the hands to shape the cookies. Thank you!

    Reply
  14. Eileen

    These look amazing! Was wondering if I could substitute the dates with stevia?? I can’t handle the sugar in dates so any suggestions would be welcomed. Thanks!

    Reply
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  16. kitty

    Love love love this recipe! my home smells such heavenly chocolate while baking this cookie. even my husband who normally doesn’t like “healthy” foods also love this treat! Thank you for this recipe!

    Reply
  17. Ryu

    I love love almost all your recipes! so delicious… and healthy too? But when you use chia or flax egg… Can I substitute that for a real egg? Or will it turn out differently?

    Reply
      1. Ryu

        Thank you for the fast reply! 🙂 I tried it, ABSOLUTELY DELICIOUS! Gave some to others and they couldn’t even tell it was a healthy cookie!

        Reply
  18. megan

    I was never able to find recipes to bake for my father who is allergic to flour and dairy, so your vegan recipes are AMAZING! i am so thankful i found these recipes, they are amazing!

    Reply
  19. Julie Callahan

    I’m currently enjoying one of these bad boys. They are amazing. So good and without so much guilt. They work for me and my multiple good allergies. What a treat! Thank you!

    Reply
  20. Katy

    Just made these for my and my pregnant self and if my husband gets home in time he will get to enjoy them as well! But loved them and so does Baby!

    Reply
  21. Caterina

    Hi Megan,

    Long time follower but first time commenting. Just wanted to let you know that these cookies (and all of your other recipes that I have tried) are absolutely fantastic! I love making treats and meals that taste amazing and that I feel good about eating. Definitely off to pre-order your cookbook now.

    Reply
  22. Eileen

    These are decadent! I didn’t have enough pecans so used a mix of pecans, walnuts & almonds. Also used one egg instead of flax/chia egg. My daughter likes hers sweet so I added a couple droppers of vanilla cream stevia. Gotta love cookies that taste like brownies. Thanks for the great recipe!

    Reply
    1. Megan Gilmore Post author

      Probably, though I’ve never tried it myself. Please let us know how it works out if you try it!

      Reply
  23. Amanda

    I’m so excited to try these! I am a huge dessert eater, but recently had to cut out all dairy while breastfeeding my little one. I am allergic to walnuts & pecans. I was wondering if peanuts would work just as well. I will try almonds next, but don’t have any on hand in the house. I have everything else & want to make ASAP! Thanks. I’m REALLY looking forward to these. I LOVE chocolate.

    Reply
  24. Judy

    Could I sub maple syrup for the dates? And how much? I love your site, Megan, and I can’t wait for the cookbook!

    Reply
      1. Judy

        Thanks so much! I’ll try those. I have yet to get a food processor and my vitamix sometimes struggles with dates.

        Reply
  25. lEE

    Would you please list the calories, carbs, sugars in these…on a diet and
    need to be sure I don’t sabotage myself! thanks

    Reply
  26. Kelly E

    These look amazing! Thanks for posting.

    Can anything other than egg be substituted for the chia/flax egg? I thought about adding yogurt or mashed banana. Might that work?

    Reply
    1. Kelly

      I tried unsweetened applesauce and it worked like a charm. I may eat the whole batch by myself! They’re the best chocolate cookies I’ve ever eaten.

      Reply
  27. Lori

    These are absolutely amazing. My entire family adores them, and my husband thinks they are brownie cookies. Thanks for the incredible recipe!

    Reply
  28. Katie

    My house smells like brownies! I used sunflower seeds, walnuts and cashews—because that is what I had. They are not smooth, but have a bit of a nutty crunch to them. If that doesn’t bother you, those subs work fine and they are delicious. My 4 and 2 year olds loved the dough.

    Reply
  29. JD GOODNO

    CHOCOHOLIC & these are my new favorites! I love variety & tried different nuts & types of chocolate chips … pecan has been my favorite nut & peanut butter chips great combo! Thanks for the basic recipe, I feel good feeding these to my 18mo old Godson & he loves them as much as I do! …no freezing in our household LOL

    Bless you & keep up the excellent work, it’s obvious you’re walking in your calling…

    Reply
  30. Sara

    Thank you so much for this recipe! I used 3/4 cup cashes and 3/4 cup almonds, and also added 1/3 cup shredded coconut instead of the chocolate chips. They came out DELICIOUS! I have a feeling these will become a staple in my house.

    Reply
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  32. Judy

    Double Chocolate Cookie? Yes please! I just made these and love them! I only had regular dates so I soaked them in a tiny bit of water to make sure they were sticky enough. I also made my first flax egg. I will be making this recipe again. I like that it’s all natural and that I haven’t used any sugar alcohols.

    Reply
  33. Cyrilla

    I just made these with walnuts and a bit of dark chocolate in there as well (not as much as chocolate chips) but they are hearty and the perfect amount of sweetness! Thanks for all your wonderful recipes, Megan. 🙂

    Reply
  34. Samantha

    These are some of the best cookies I’ve ever made… and without gluten or added sugar! They taste like brownies. I’ve tried it with walnuts and pecans (separately) as the base.

    Reply
  35. Kristina

    I love these so much! I have made them following the recipe exactly many times, and they’re delicious. I recently have been unable to eat cocoa or anything with sugar, so I just made them without the cocoa or the chocolate chips. They’re better the original way, but still yummy and good for a healthier dessert! Thanks so much for the recipe!

    Reply

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