Description
These Gluten-Free Almond Flour Date Cookies are a wholesome, naturally sweetened treat that tastes like an indulgent dessert. Made with nutrient-dense almond flour and caramel-like Medjool dates, they are soft, chewy, and free from refined sugars. Perfect for a healthy snack or a guilt-free holiday cookie tray.
Ingredients
— The Base —
1 ½ cups superfine blanched almond flour (not almond meal)
1 cup pitted Medjool dates (approx. 10–12 dates), packed
½ cup unsalted butter, softened (or coconut oil for dairy-free)
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
— Optional Mix-ins —
½ cup semi-sweet chocolate chips (ensure gluten-free)
½ cup chopped walnuts or pecans
Instructions
1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Prep the Dates: If your dates are dry or stiff, soak them in hot water for 5–10 minutes to soften. Drain them thoroughly before using.
3. Process the Dates: Place the pitted dates in a food processor. Pulse until they form a thick, sticky paste. (It doesn’t have to be perfectly smooth, small chunks are fine).
4. Mix Wet Ingredients: In a large bowl (or stand mixer), beat the softened butter and date paste together until creamy and combined. (You can also do this in the food processor if it’s large enough).
5. Add the egg and vanilla extract. Mix until smooth.
6. Add Dry Ingredients: Add the almond flour, baking soda, and salt. Mix on low speed until a soft, sticky dough forms.
7. Fold: Stir in the chocolate chips or chopped nuts if using.
8. Scoop & Shape: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart.
9. Flatten: Almond flour cookies do not spread much on their own. Dampen your fingers slightly with water or oil and gently press down on each ball to flatten it into a thick disc.
10. Bake: Bake for 10–12 minutes, or until the edges are golden brown. The centers may still look slightly soft.
11. Cool: Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes. This is crucial as almond flour cookies are fragile when hot and need time to firm up. Transfer to a wire rack to cool completely.
Notes
Almond Flour Tip: Use superfine blanched almond flour for a cookie-like texture. Almond meal (with skins) will result in a denser, grittier cookie.
Date Selection: Medjool dates are recommended because they are larger, softer, and sweeter than Deglet Noor dates. If using smaller dates, you may need to increase the quantity.
Storage: Store these cookies in an airtight container at room temperature for 3 days, or in the fridge for up to a week.
Vegan Option: Substitute the butter with solid coconut oil and use a flax egg (1 tbsp ground flaxseed meal + 3 tbsp water) to make this recipe vegan.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American (Healthy)
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Sodium: 85
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 25