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 1/2 cups raw walnuts (165 grams)
- 1 tightly packed cup medjool dates , pitted (8 ounces)
- 1/4 teaspoon salt (3 grams)
- 1/2 teaspoon baking soda (3 grams)
- 1 teaspoon vanilla extract (3 grams)
- 1 tablespoon ground flax seeds (8 grams)
- 3 tablespoons water (42 grams)
- 1 teaspoon apple cider vinegar (5 grams)
- 1/2 cup dark chocolate chips (optional; 75 grams)
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!
—
Reader Feedback: What other date-sweetened desserts would you like to see in the future?
Baking these right now! Did you put flaked sea salt on the ones in your photo?
love these cookies. will definitely make them often for a sweet treat.
Oh. My. YUM! Made as written with flaky sea salt sprinkled on top. WIll make again in a heartbeat! Thank you! 😋
Loved this recipe! So easy to make, and the cookies were delicious! I used one chicken egg instead of flaxseed, otherwise exactly followed the recipe. This is definitely a new favorite! Love that it doesn’t include any flour and that the primary sweetener (other than the chocolate chips) was dates. Another winner, Megan! Thank you!
The best cookies I’ve ever had
Hello! Are the dates supposed to be measured before or after they are pitted? Since it says “1 cup of dates, pitted,” I would assume that they are measured to be 8oz first, then pitted. The cookies look delicious!
I measure them after removing the pit, so I can squish them into the measuring cup without worrying about the hard pits! I used the scale after removing the pits, as well.
These cookies are super easy to make and are a delicious chocolate treat. I used pecans instead of walnuts because that is what I had on hand.
I only had a half cup of dates so I subbed the other half cup with dried figs. These are excellent!!!! Thank you!
tried making the dates cookies and its a very soft cookie. taste yummy. need to chill it to see how it firms up
LOVE THEM! I CAN’T STOP MAKING THEM. I EAT WALNUTS REGULARLY, NOW I HAVE A WAY TO SHARE THE LOVE OF WALNUTS WITH MY FAMILY!
I NEVER comment on food blogs, but these are my absolute favorite healthy cookies and I couldn’t not leave a review! I come back to this page time and time again. SO YUMMY I honestly can’t believe what is in them!
Love these healthy cookies and make them all the time. I love that it’s basically just nuts and dates or trail mix so you don’t have to feel guilty for eating them! Fairly easy to make and minimal dishes. Great for breakfast or as a snack. Thank you so much for this amazing recipe!!
My family loved this dessert and I will make it for another time. Thank you for sharing such a delicious recipe.
I made these today on a whim with my 8 year old. She was turning up her nose at all the dates and I figured I’d be eating these by myself. However, she ate half the batch after they cooled and thought they were beyond delicious. So soft and chocolatey! I’m curious if they will get the same reception after we put them in the fridge but they were a big hit today! Calling them the healthiest cookie doesn’t match the taste even if it’s true!
Very good cookies, however, you calculation of sugar content is off. 8oz of dates equals about 160 grams of sugar (100g of dates has 66.5 grams of sugar based on https://nutritiondata.self.com/facts/fruits-and-fruit-juices/7348/2). So, 8oz of dates which is about 240grams would have 240/100*66.5 which is about 160g of sugar. Each cookie would then have 160g/16 = 10grams of sugar. Sorry for the long winded math, but think it’s important that the sugar content is accurately reflected.
These are so yummy! Easy, too! I have tried using walnuts or pecans. Loved either. I have used a variety of dates, and I do feel the medjool dates are best! I have made the cookies using either the flax egg or chicken egg, I Maithili lean to the chicken egg for texture. I still had the flax, though!
Thank for the recipe!
These were truly wonderful–a hit with the whole family. Thank you!
Would cashews work instead of walnuts?
Yes, I think that would probably be fine. Cashews are a slightly harder nut to break down, so they might need to be processed a little longer at the beginning before you add everything else in.
AMAZINGLY delicious and really satisfied my craving for a “traditional” chocolate chip cookie. I didn’t have walnuts, so used pecans, and they were absolutely fantastic!
So delicious and satisfying. Easy peasy
Oh my deliciousness! I used the nuts that I had (raw almonds and cashews) and added 1/2 cup unsweetened coconut flakes, and only 1/4 cup of dark chic chips. We tasted them while still a little warm. To me these taste like German chocolate cake in a healthy cookie. Love love love! Thank you!
This cookie is absolutely divine. My kids love them and i give them without any guilt. Thank you so much for this recipe. Very delicious!!.
These really are delicious! I’m going to make a second batch tonight but this time I’ll chop up the dates first so I don’t have to scrape down my food processor so many times because the whole dates stuck to the sides.
They’re turning into a favorite travel snack from my husband and I.
They’re fantastic right out of the oven and even better the next day!
MEGAN! I am obsessed. I made these with 1 tsp baking powder instead of baking soda and vinegar and they were delicious! My hubby said theg were the best ever too! 10/10. This will be a generational staple in my house!!
Love these cookies, and so do the people I make them for.Nice to know I can serve healthy cookies.
These are soooo good! They taste like real cookies!
Surprisingly delicious!!! Thank you so much for the recipe. I made them exactly as you described, and they came out great.
I don’t have apple cider vinegar at hand. Would these work with regular vinegar? Otherwise, what alternative would work here?
I think any vinegar or lemon juice would work to help react with the baking soda. Hope you enjoy them!
I make these over and over again. They are fantastic!
They truly are the best gluten free chocolate chip cookies!!
I tried finding a way to satisfy my sweet tooth after focusing on anti-inflammatory foods and these not only fit the nutritional bill, they were actually very delicious! I will definitely be making these again.
I have made this recipe dozens of times and it always turns out perfect, I usually use a mix of pecans and walnuts as I have both on hand. These are the best healthy cookies I have ever made, and the mix-ins are not even required.
I made these and did not have walnuts and used pecans! They are super delicious and so not filling. They satisfied my craving for chocolate while trying to watch my calories! I look forward to making them with walnuts. Thanks for sharing this amazing recipe! Two thumbs up!
I’m having trouble with the dates, they are not getting chopped by my Cuisinart food processor. Maybe my blade needs to be replaced??
This recipe works best with soft & squishy dates, so it might be that this batch was just on the drier side? You can soak the dates in very hot water for 10-15 minutes to make them softer before running them in the food processor. (Drain the water before adding them.)
I’ve begun the process of getting my family on a less sugar and processed food lifestyle and this fits in perfectly with my new approach. I tried these tonight and they were a hit with my kids age 8 and 4. They actually thought they were Nutella cookies!! Thank you for this recipe!
(I had to substitute the baking soda with baking powder bc my kids used it all up making volcanoes…)
I really love these cookies.
These are amazing! I followed the recipe exactly, baked them a little longer, and turned it on broil for a minute at the end to get a slightly crunchy top. They are delicious, even according to my non-healthy-food-eating husband! Thank you so much for this.
So easy to make and delicious 🤩
I hardly ever leave comments on blog recipe pages, but wanted to say that you could sell these! They are incredible. Bookmarked and saving for my next snack rotation. Used a real egg as well and left them a bit chunkier than pictured. Thank you thank you!
I see flax seeds, not flax egg in the ingredients list. However, in the questions someone asked if she could use an egg instead of a flax egg and there was a reply of yes. Are eggs of any kind in this recipe? If yes, how many?
Hi Donna! When you combine 1 tablespoon of ground flax seed with 3 tablespoons of water, that’s considered a “flax egg” so that’s what the comment is referring to. For those that don’t keep ground flax on hand, and don’t need a vegan recipe, you can replace the flax + water with 1 large egg.
This could be my favorite recipe ever! I’m in love. They are insanely good. I made them a week ago using all walnuts and tonight I made them with half walnuts and half pecans. I cut down the chocolate chips this time to 1/3 cup and it still seemed like plenty. Oh, and my original recipe didn’t call for packed dates so I used one cup of loosely packed dates. Maybe you just can’t go wrong with this recipe. I love them room temp or cold!
These came out great. I used raisins as I didn’t have dates. I also used 1 cup walnuts and 1/2 cup almonds. We eat alot of nuts so I have them in the pantry always. I will try them with dates next time and maybe pecans!
Thank you for the recipe, I am always searching for healthy sweets and breads!
Fantastic recipe! This one is a new favorite. Thanks for sharing this delicious cookie recipe!
Ok, first off I am not paleo or keto or anything. I do want to significantly reduce my refined sugar intake (plus, I don’t typically like to eat wheat products). I gave this recipe a try because I was just looking for a way to get more walnuts in my tummy and Holy crap. These are so good. Shockingly so. They ended up tasting just like traditional, horribly unhealthy chocolate chip cookies to me. Of course, I went with semi- sweet chocolate chips to add, so there is an unhealthy sugar element there. After tasting them, I can’t believe I didn’t add any grains. I went out and bought a bunch of dates and I don’t see any reason to bother with my traditional (albeit delicious) choc chip cookie recipe ever again. Unless, I suppose, I have to bake for someone with a tree nut allergy. Thank you so much for this recipe. It’s life altering, I don’t care how dramatic that sounds. I have a horrible sweet tooth and most “clean desserts” taste terrible to me.
OMG! So good!!! Ty!
Amaaaaazing!!!! We looove them! Myself, my husband, my toddler, my friends, my neighbors hahaha Thank you!
These are so yummy, thank you! I soak my walnuts for 24 hours first. It reduces bitterness and makes them more digestible. Then I just omit the added water. They come out perfect!
I have made these before, and they are excellent. I love them! I was wondering though, has anyone just left these in the ball form and just eaten them as energy balls? I haven’t tried them that way but was thinking of doing so.
Holy Moly so good! I used the egg instead of flax, a little more walnuts and cooked for 11 minutes instead of 12. I also used SF chips. These were delicious and will be making weekly. My son (19) ate 8 of them after he asked if they were healthy. LOL Excited to make other “cookies” from your site. Trying to stay away from white sugar. Thank you!
I started to make these and was missing a few ingredients, so…. i made do, used cherries not dates, lemons juice, not vinegar, honey and bourbon for the vanilla, i had no chocolate chips, and had to use my Vitamix! Had to add a bit more water, but amazingly these turned out delicious! Great base recipe!!! thanks!