Dark Chocolate Chip Cookies with Dates and Walnuts


Turn to dates to naturally sweeten these rich vegan dark chocolate chip cookies. Just mixing in moist, delicious chopped dates amplifies the natural caramel flavors of your baked goods, as well as the natural sugars, fibers, and phytochemicals. That means less refined sugars and more nutrition in every bite!

I am a huge fan of cooking with dates, because these plant-based fruits come from my bioregion in Southern California. Within the desert of Indio, California, you’ll find an oasis of date palms that has supplied most of the dates in the United States for the past century. I can find dates at my local farmers markets year round that harken from this famous date-growing region. I borrow the natural sweetness of these dates, along with the rich flavors of walnuts and dark chocolate, to flavor these healthier, lighter Dark Chocolate Chip Cookies with Dates and Walnuts.

These easy chocolate chip walnut cookies also contain whole grain flours to up your whole grain intake for the day. I love to include these date cookies on cookie trays at holiday time, pack them in lunch boxes or picnic baskets, tote them along to parties and potlucks, and serve them with fresh fruit or sorbet when I host dinner guests. They keep really well in the freezer, and these vegan cookies can be made gluten free by a simple switch of flours.

Watch me make this recipe live in my Plant Power Live Cooking Show on Instagram here.

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Description

Turn to dates to offer natural sweetening power to these healthier vegan Dark Chocolate Chip Cookies with Dates and Walnuts, which are easy as can be to bake up.



  1. Preheat the oven to 375ºF.
  2. Mix together margarine, vanilla, agave nectar, and plant-based milk in a small bowl with a fork or pastry blender (it will be slightly lumpy).
  3. Combine the whole wheat flour, all-purpose flour, baking soda, and egg replacer in a separate bowl.
  4. Add the flour mixture to the margarine mixture and mix gently to form a soft dough. Do not overmix.
  5. Stir in the walnuts, dates, and chocolate chips.
  6. Shape the dough into walnut-sized balls with a spoon or a cookie scooper and place about 3 inches apart on a baking sheet. Flatten down slightly.
  7. Bake for 8-12 minutes until tender and golden.

Notes

*Ener-G is a commonly used egg replacer made from potato starch and tapioca flour.

These cookies store very well in an airtight container in the freezer.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 122
  • Sodium: 82 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 16 g
  • Fiber: 2 g
  • Protein: 2 g

Keywords: dark chocolate chip cookies, vegan cookies, vegan chocolate chip cookies

For other plant-based cookie recipes, check out some of my favorites:

Cranberry Orange Shortbread Cookies
Tollhouse Pan Cookies
Peter’s Pepparkakor
Soft Molasses Cookies
BEST Vegan Chocolate Chip Walnut Cookies
Vegan Cowboy Cookies
Vegan Soft Peanut Butter Cookies
Vegan German Chocolate Cookies
White Chocolate Coconut Macadamia Cookies

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