Sunbutter Chocolate Chip Cookies

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

No added sugar, gluten-free, dairy-free cookies made with Medjool dates.
Servings 24
Calories 115 kcal


  • 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!


Nutrition Facts: Each cookie contains about 115 calories, 12g carb, 7g fat, 3g protein and only 7g sugar from the natural date sugar.


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