The Healthiest Cookies EVER (Paleo, Vegan)

A bold statement, but these cookies deserve it.

the healthiest cookie ever broken in half

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

Ingredients:

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)

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 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.

making the healthiest cookies cookie dough in a food processor

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.

healthiest cookies

4.87 from 74 votes
Print
The Healthiest Cookies EVER (Paleo, Vegan)
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Cookies made with 100% whole food ingredients for a healthy treat anytime.

Course: Dessert
Servings: 12
Calories: 175 kcal
Author: Detoxinista.com
Ingredients
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 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.

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

Enjoy!

Reader Feedback: What’s your favorite healthy dessert?

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Comments

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!

C

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

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.

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!

BLESS YOU, DEAR LADY!

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!!!

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….

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!

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!

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!

Regina Kane

what is the calories per cookie?

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!

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!!

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? 🙂

    Fran Lehen

    I make these cookies all the time. However in my food processor the dough ends up a ball and not as ground up as yours looks.What am I doing wrong?

    Fran

Dima

I would really really appreciate an answer: Can you make a skillet cookie out of this? Or a cookie in a cup? I mean will it bake the same? And what about the ingredients? Thanks in advance!

    Megan Gilmore

    I tried making a skillet cookie using this recipe once, and that did NOT work. The center never set. I think it would work with something smaller, like a mini muffin tin.

Colin Reef

Hi Meagan,
I’m wondering if you can give me a suggestion:
I’m looking to start manufacturing and distributing a cookie that “does it all”. Tastes good, has a great nutritional value and is profitable and manufacturer friendly.

Any suggestions?

Colin

Vittoria

These are very good! Softer than I expected – completely melt in your mouth! Perfect for my 3-year old too, as they are soft yet don’t fall apart and crumble everywhere:) I used regular cooking dates as I did not have medjool and these worked perfectly. Thanks for such an easy, healthy recipe!

Alexis

Look amazing! Do you think these would work as bars too?

    Megan Gilmore

    I tried them as bars, and they didn’t turn out well. Way too gooey! I think you need all of those cookie edges to help them firm up.

Nicole

These cookies were delicious! I used dried figs, rather than dates, because it’s what I had on-hand…amazing! People were surprised by how few ingredients were in these cookies. Another keeper…good work Megan!!

Melissa hicks

These are amazing! thank you!

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