Eggless Chocolate Chip Date Cookies
Here’s a recipe for eggless chocolate chip date cookies that are so delicious everyone will love them.
These cookies are not only tasty, but they are also made without any eggs, making them perfect for those with dietary restrictions or for when you’re just plain out of eggs.
Sweetened naturally with dates and just a touch of coconut sugar, they offer rich flavor while being healthier than traditional cookies.
Easy to make and packed with wholesome ingredients, these cookies are a great way to satisfy your sweet tooth. Get ready to discover how to whip up a batch of these perfectly delicious egg free cookies in no time!
What you’ll love about these eggless chocolate chip cookies with dates
I brought theses chocolate chip date cookies to a party and not only were they gobbled up in a flash, but people were asking for the recipe.
Here’s why this recipe is soooo good.
Perfect chewy texture: Just take one bite of these cookies and you’ll quickly realize the hype. Their texture is that perfect chewy, ooey-gooey cookie texture that everyone loves.
Caramel like flavor: Together the dates and coconut sugar make a powerhouse team that not only provide sweetness, but they also give the cookies an almost caramel like flavor (that flavor really gets amplified if you brown the butter as well, which is optional, but highly recommended).
Secretly wholesome: These cookies are made with very little sugar and a lot of whole grains, making them surprising wholesome. But no one would ever guess because they’re just that good!
Can be made in a flash: Talk about instant gratification, you won’t need to wait for butter to soften or eggs to get to room temperature or dough to chill or anything like that for this recipe. This recipe is super fast to make!
Ingredients
- Whole wheat flour – You can use all purpose as well, just be sure to follow the volume measurement instead of weight in grams in the recipe. Whole wheat flour is heavier than all purpose flour, so using the same weight for all purpose flour will cause you to add too much flour.
- Medjool dates – Gives the recipe a lot of sweetness, flavor, and a perfect chewy texture.
- Salt – Use kosher salt. If you don’t have kosher salt, use half the amount of table salt.
- Baking soda – Helps with browning and creating a crisp edge.
- Butter – Gives moisture and flavor. You can use coconut oil instead if you prefer.
- Coconut sugar – Adds sweetness and a bit of caramel flavor.
- Ground flaxseeds – Helps bind the dough together.
- Vanilla extract – So important for flavor and makes the cookies smell so good while baking.
- Chocolate chips – Semisweet chocolate chips are what I suggest, but milk chocolate or dark would be good too.
How to make egg-free chocolate chip date cookies
- Prep. Heat your oven to 325 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or line with a silicone mat.
- Hydrate ground flaxseeds. Place the ground flaxseeds into a bowl and cover with the water. Stir gently then set aside and let hydrate for about 5 minutes.
- Process dates and flour. In a food processor, blend the medjool dates and flour together. Process until they look like wet sand (about 45 – 60 seconds). Add in the salt and baking soda and pulse in with the dates and flour.
- Combine wet ingredients. In a large bowl, whisk melted butter, the hydrated flaxseeds, and vanilla together until everything is fully emulsified.
- Mix together. Add the processed ingredients from the food processor into the large bowl with the wet ingredients. Mix together until well combined. Fold in the chocolate chips.
- Bake. Scoop up ~2 tablespoons worth of dough and make into a ball. Arrange the dough balls on the cookie sheet, about 2” apart. Press each ball down slightly. Bake for 13 – 15 minutes.
- Enjoy! Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool fully. Then, enjoy your perfect eggless chocolate chip date cookies!
Tips
Keep the following tips in mind while making these cookies and you’ll be sure to bake up the perfect batch.
- Brown the butter. This recipe calls for melted butter. Since you’re already melting the butter, you may as well take it a step further and brown the butter as well. This simple step adds so much delicious flavor to the cookies with very little effort.
- Don’t over blend. When you process the dates and flour in the food processor, be sure not to over process them. If you over mix these two in the food processor, they start to clump together, making it hard to incorporate them with the wet ingredients. Process the dates and flour in the food processor for only about 45 seconds or so. They’re perfectly processed when they look like wet sand.
- Whisk wet ingredients well. Whisk the butter, hydrated flaxseeds, and vanilla together until they are full combined. You especially want the butter to be fully emulsified.
- Toss in more add-ins. To customize these cookies simply get creative with the add-ins. Nuts, raisins, even M&Ms make delicious additions.
- Press the dough down. Before baking, make sure to press the cookie dough down to help encourage them to spread while baking.
- Let cookies cool fully. I know it’s tempting to want to eat cookies fresh out of the oven, but letting these cookies cool fully makes for the best chewy cookie experience. The wait is worth it!
Storing and making ahead
The dough can be made in advance and stored in either the fridge or freezer.
You can store the raw dough in the fridge for up to 4 days. When you want to bake, simply remove the bowl of dough from the fridge as you heat the oven to help bring up the doughs temperature and make it easier to scoop into balls.
If you wish to freeze the dough, form the dough into balls first, flatten the balls slightly, then freeze on a lined cookie sheet for about an hour or two. Once frozen, place the dough into a freezer bag. The dough can be frozen for up to 6 months. When you wish to bake into cookies, add a couple extra minutes onto the cook time.
What are you waiting for? Bake up these eggless chocolate chip date cookies and enjoy a delicious and healthy treat that everyone can enjoy.
They are easy to make, packed with natural sweetness, and are a great alternative to traditional cookies. Using dates not only adds flavor but also provides essential nutrients.
Whether you’re allergic to eggs or just looking for an egg-free tasty treat, these cookies are sure to be the perfect option to satisfy your sweet tooth. Try making them today and enjoy a perfect dessert that’s surprisingly good for you!
Eggless Chocolate Chip Date Cookies
August 2, 2024Ingredients
- 1 TBS ground flaxseeds
- ¼ cup water
- 1 cup whole wheat flour (140 g)
- 10 pitted medjool dates (150 g)
- ½ tsp kosher salt
- ½ tsp baking soda
- 1 stick melted butter (113 g)
- ¼ cup coconut sugar (40 g) OR ¼ cup granulated sugar (60 g)
- 1 tsp vanilla
- ½ cup chocolate chips
Instructions
- Heat your oven to 325℉. Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a small bow, add the ground flaxseeds and the water. Gently stir together. Set aside and allow the seeds to hydrate for about 5 minutes.1 TBS ground flaxseeds, ¼ cup water
- In a food processor, process the dates and flour until the they resemble wet sand. Then pulse in the salt and baking soda until combined.1 cup whole wheat flour, 10 pitted medjool dates, ½ tsp kosher salt, ½ tsp baking soda
- In a large bowl pour in the melted and cooled butter, hydrated flaxseeds, sugar, and vanilla. Whisk together until well combined and emulsified.1 stick melted butter, ¼ cup coconut sugar, 1 tsp vanilla
- Add the flour and dates mixture to the large bowl, and mix the dry and wet ingredients together until combined. Fold in the chocolate chips.½ cup chocolate chips
- Scoop 2 TBS sized balls of dough and place on the baking sheet about 2" apart. Press each ball down slightly.
- Bake for 13 – 15 minutes or until just set in the center.
- Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Enjoy!
