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These Double Chocolate Cookies are 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.
(I tested this recipe with walnuts, as you can see from these photos, but I found their flavor overwhelmed the cookie, so I couldn’t taste the chocolate as much– keep this in mind if you plan on making substitutions!)
How to Make Date-Sweetened Cookies
When using dates as a natural sweetener, you’ll need a machine that can break them down, and I find that a food processor does that best. (I’m using this one.) Narrow blender jars tend to need more water to keep the dates moving, and that can cause the motor to give off a burning smell. In a pinch, you could probably finely chop the nuts and dates on a cutting board, and then mix them together with your hands for a chunkier cookie.
If you want a 100% naturally sweetened cookie, you can leave out the optional dark chocolate chips, but I love adding something extra for texture here, so I’ll usually throw them in for a “double” chocolate flavor that’s reminiscent of a brownie.
Some refined-sugar-free add-ins would be:
- cacao nibs
- extra chopped nuts
- dried fruit, like raisins (look for no added sugar on the label)
- shredded unsweetened coconut
- rolled oats
Feel free to experiment, and let me know in the comments below if you try something that you love.
Vegan Double Chocolate Cookies
I keep these cookies egg-free by using a flax egg, which is simply ground flax (or chia seeds) stirred together with water. These two ingredients will gel together within a few minutes, creating a gooey vegan “egg.”
If you’re not vegan, feel free to use a chicken egg in its place. (Omit the water and flax seed in this case.)
When making cookies in a food processor, be careful not to over-process them. If you process nuts too long, they will release their natural oils, making for a very oily, greasy cookie dough. The cookies will still bake fine, but they will be a little more messy to work with.
These cookies will not spread the way a cookie made with egg would, so you’ll need to use your fingers to press them down into a cookie shape before baking. They will look very similar when baked, but drier.
I hope you’ll enjoy this healthy cookie recipe the next time a chocolate craving strikes!
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)
Instructions
- 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.
- 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.
- 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.
Nutrition
Per cookie: Calories: 75, Fat: 5g, Carbohydate: 7g, Fiber: 1g, Protein: 1g
Recipe 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!
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Reader Feedback: What’s your favorite type of cookie?
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.
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!!! 🙂
Yes, without the chocolate chips they are!
May I ask what the 21 day detox diet is? If like to possibly try it
Here’s more info about the detox: https://detoxinista.com/2014/12/warm-cozy-winter-detox/
Brilliant – I have not tried chia egg yet – tried flax before and it did not work but these look fabulous. I have chocolate on the brain too – I may just be making my own chocolates for the weekend:)
will be making these this weekend! thanks for the idea!
What is the nutritional value?
Hi I have calculated it on MyFitnessPal and I got ~135 kcal a cookie *if you make 12 cookies*
If I’m not avoiding egg, can I substitute egg for the flax/chia?
Yes, definitely!
can you use a real egg vs. chia egg?
Yes, you can!
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. 🙁
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.
Thanks Nicole, I will give those ideas a shot!
OMG these look SO fudgey! I’m not a big dessert eater unless there is chocolate involved so these look amazing 🙂
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.