Gluten Free Vegan Grain Free Chocolate Chip Cookies

Name: Gluten Free Vegan Grain Free Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup packed pitted medjool dates (about 6 to 8 dates); ¼ cup hot water; ¼ cup virgin coconut oil; ¼ cup honey; ¼ cup ground flax seeds; 2 teaspoons vanilla; 1 cup almond butter; 1 cup quinoa; ½ cup almond meal flour (Bob's Red Mill); ¾ teaspoon baking soda; ¼ teaspoon sea salt; 14-½ cup mini chocolate chip (or cocao nibs)

Servings: persons

½ cup packed pitted medjool dates (about 6 to 8 dates)
¼ cup hot water
¼ cup virgin coconut oil
¼ cup honey
¼ cup ground flax seeds
2 teaspoons vanilla
1 cup almond butter
1 cup quinoa
½ cup almond meal flour (Bob's Red Mill)
¾ teaspoon baking soda
¼ teaspoon sea salt
14-½ cup mini chocolate chip (or cocao nibs)

1
Preheat oven to 350 degrees F. Lightly grease a large cookie sheet with coconut oil.
2
Place the pitted dates and water in a blender and let them soak for about 5 minutes.
3
Then add the coconut oil and honey.
4
Blend until very smooth, abut a minute.
5
Transfer date-oil mixture to a medium-sized mixing bowl (scooping out every last bit) and add ground flax seeds and vanilla; beat on high with an electric mixture until combined.
6
Add almond butter and beat again.
7
Sprinkle the quinoa flakes, almond meal, baking soda, and salt over the almond butter mixture, beat again until well combined.
8
Drop dough by the large spoonful onto the greased cookie sheet.
9
Lightly press each cookie down with the palm of your hand.
10
Bake for about 10 to 12 minutes.
11
Remove gently with a thin spatula and transfer to a wire rack to cool.
12
The cookies will be slightly fragile when hot but will hold together very well after about 5 minutes of cooling.
13
Enjoy with a glass of fresh, raw almond milk!

2715

kcal

Calories

178

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup packed pitted medjool dates (about 6 to 8 dates), ¼ cup hot water, ¼ cup virgin coconut oil, ¼ cup honey, and more.

Yes, Gluten Free Vegan Grain Free Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!