These cookies are perfect when you want a sweet snack that won’t blow your sugar quota for the day. In fact, they contain absolutely no added sugar!
Dates are naturally very sweet and offer a hearty texture to hold these cookies together. They’re also quite chewy (not as chewy as a Larabar, but there’s definitely more bite than a typical cookie).
I like them as is, but I could see them being a more decadent dessert with maybe 1/4 cup of coconut sugar. They’d also be great with peanut butter or almond butter. If anyone tries these variations, let me know!
Sunbutter Chocolate Chip Cookies
- 1 cup Medjool dates
- 3/4 cup sunflower seed butter (unsweetened, unsalted)
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt (plus 2 pinches for topping cookies)
- 4 tbsp coconut oil, melted
- 1 1/2 tsp vanilla extract
- 1/2 cup dark chocolate chips (I use Enjoy Life)
- Preheat oven to 350° F. Line a cookie sheet with parchment paper.
- Using your fingers, pull the seeds out of the dates. Heat the dates in a saucepan filled with 2 cups of water for about 5 minutes, just to soften them.
- Remove the dates from the water and put in food processor with the sunflower seed butter. Pulse until it forms a paste.
- You can either process the rest of the ingredients or transfer to a bowl and stir in the rest.
- Stir in the chocolate chips.
- Shape the dough into balls about 1 inch in diameter. Press them down slightly and line them up about 1/2 inch apart. They won’t flatten or spread much in the oven.
- Bake about 15-20 minutes or until just crisp on the outside. Cookies will still be very soft, which is fine because there are no eggs.
- Sprinkle with sea salt. Cool and enjoy!