Next Post
This post may contain affiliate links, please see our privacy policy for details.
5 Ingredient Chocolate Almond Butter Cookies – vegan, gluten free, so easy, and so delicious. Sounds too good to be true, right? These cookies are made with creamy almond butter and blended together with dates. Then they’re baked up to create a sweet, chewy, almond butter cookie that everyone just loves. A drizzle of chocolate and a sprinkle of sea salt makes perfection in every chewy bite. They’re a little like magic, such an awesome surprise!
Did I think they’d turn out when I started making them? I had high hopes, but honestly I wasn’t that sure. I mean, 5 ingredients, no processed sugar, no egg? It seemed like a recipe for disaster, but dates are a very unique ingredient and they really pull through in these cookies. Just like that little intro above says, these really are a bit like magic.
The two pickiest critics in the family, Asher and my mom, loved these. Especially my mom. Chewy, sweet, and heavy on the chocolate. My mom is a no sugar, dessert lover, which doesn’t always go hand-in-hand, but with these cookies, it does.
In terms of desserts, making them wholesome can be tricky. But there are a handful of ingredients I always turn to when I’m looking to experiment. Nuts butters always add flavor, they’re creaminess is delicious when baked into sweets.
But dates are something that really don’t get enough credit. They’re nature’s candy. Naturally sweet, naturally chewy, and completely on their own delicious.
I’ve used dates before to sweeten and bind recipes so I was hoping they’d do the same for these cookies. And they did not disappoint!
The details
The process couldn’t be simpler, but you do need a food processor or blender to make these. I’d recommend a food processor over a blender. It will give your cookies a better texture.
Take the almond butter, the dates, the vanilla, and baking soda and add everything to the food processor. Blend until the dates are super finely ground. If the mix is a little crumbly, add a splash or so of water until the dough can form a ball in your first. I usually use about 2-3 tablespoons, but it can vary depended on how plump your dates are.
Roll the dough into balls, then gently flatten them down with your hand. I love to create a cross hatch patter on top with a fork.
When the cookies come out of the oven, let them cool on the pan. Then, I’d recommend placing them in the freezer to make dipping easier.
Once they’re cold, dip or drizzle each cookie with chocolate.
Great for anyone looking for a gluten-free cookie, but also just delicious for everyone involved.
Don’t be skeptical promise, it’s going to be great.
Looking for other healthier dessert recipes? Here are my favorites:
5 Ingredient Chocolate Dipped Peanut Butter Cookies
Healthier Homemade Nutter Butter Cookies
Healthy…ish Homemade Samoas Cookies
Tahini Butter Chocolate Chip Cookies
Salted Tahini Oatmeal Chocolate Chip Cookies
Lastly, if you make these 5 Ingredient Chocolate Almond Butter Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
5 Ingredient Chocolate Almond Butter Cookies
Servings: 16 cookies
Calories Per Serving: 194 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup creamy almond butter
- 1 cup Medjool dates, pitted
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 8 ounces melted dark chocolate
- flaky sea salt
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a food processor, combine the almond butter, dates, vanilla, and baking soda. Pulse until combined and until no large chunks of dates remain. If the dough is dry, add 2-3 tablespoons of water to moisten. 3. Roll the dough into 16-17 balls and place on the prepared baking sheet, gently flatten with your hand. Using a fork, press down on each dough ball to create a crosshatch pattern. Bake for 9-10 minutes. 4. Remove the cookies from the oven and let cool. To make dipping easier, freeze the cookies for 10-15 minutes. Then drizzle or dip the cookies in chocolate and sprinkle with sea salt. Eat, or let the chocolate harden. Store in a cool place or the fridge.
I baked these cookies for over 12 minutes (16 of them), left them 10 on the tray after baking, and are not sturdy enough to hold on their own, they just come apart as you try to lift them from the tray. Any thoughts? Should I add some almond powder to help with the structure?
Hey there,
Thanks for giving the recipe a try! These are definitely a delicate cookie. Did you pop them in the freeze for 15 minutes? That should help! xTieghan
I loved these but they crumble a lot and are hard to eat and store. Could I add an egg to them in hopes they stick together better?
Hi Laurie,
Thanks for giving the recipe a try! You could definitely try an egg, let me know if that helps! xTieghan
Do you think I could use raisins in place of the dates? Just got back from the store and saw this recipe, darn! All out of Medjool dates. It looks great!
Hey Lulu,
So sorry, but I really don’t think the raisins will give you quite the texture and flavor you will want for this cookie, I would stick with the dates:) xT
LOVING your healthy dessert recipes! THANK YOU! 🙂
Hey Michela,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
I thought these were way too gummy to eat as a cookie. Would not recommend this or make it again.
Hi Sally,
Thanks so much for giving the recipe a try, sorry to hear they weren’t enjoyed. xT
I made these and the texture was too crumbly. I think it could be due to the dates. It is hard to measure one cup of dates due to their chunkiness. Could you provide the weight that you use?
Also, I used a 3.5 ounce chocolate bar which is way less than the recipe but still too much. Please confirm the amount to use.
I look forward to trying the recipe again.
Hi Mary,
Thanks for giving the recipe a try. All of the measurements are correct, you can click “metric” to see the measurements in weight. Please let me know if you have any other questions! xTieghan
Amazing!!! Perfect sweet treat without all the unhealthy additives. Shared it with my work ladies. They loved it. Thank you!!!
Hey Amy,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
These are absolutely delicious!! I only had 3/4 of a teaspoon of vanilla extract left so I substituted the rest with maple syrup. My dough was very sticky once I added 3tbsps of water. They weren’t dry and didn’t crumble at all. Love love!
Hey Carolina,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
Tieghan thank you so much once again for this recipe! I made it for my galentines celebration and it was delicious! Big fan! I needed a few more minutes in the oven for them but 12 minutes did the trick for me. Will definitely be making again when I need a naturally sweetened treat!
Hey Susan,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
I made these and they were really good. They are perfect when you’re craving a healthier sweet treat. I made some changes that I think even improved this recipe and wanted to share them.
I reduced the amount of almond butter to 3/4 C and then added 1/2 C each of cashews and raw coconut. I added a couple of pinches of salt and took out the vanilla. They are decadent and delicious and I hope others enjoy this variation.
Hey Jamie,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! Thanks for sharing what worked well for you. xTieghan
My cookies came out dry and crumbly. I used generic almond butter so I wonder if there wasn’t enough oil ? I’ve tried several of your dinner recipes and all have been amazing ! Thank you for your hard work!
Hey Sarah,
So sorry to hear this!! The oil content definitely could have been a possibility. Thanks for giving the recipe a try:) xTieghan
These were really great!! I made them in a Vitamix and added a tablespoon of almond milk for them to come together, also my dates were a little dry. Stuck the mixture in the fridge overnight and baked them the next day. Drizzled a melted dark chocolate bar with crushed almonds over the cookies. Family loved them!! Please more vegan recipes.
Hey Sara,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
Can I use peanut butter instead of almond butter?
Hey Mackenzie,
Yes, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
These were amazing!! Will be making these again!!
Hey Sue,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
Absolutely this household’s new favourite cookie! Love that it is dairy free and no added sugar. Love!
Hey Bobbie,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
I can’t tell you how much I love these cookies! I made mine with pecan butter because that’s what I had on hand. Mine didn’t hold their shape quite as nicely. I will use almond butter next time and see how they do!
Hey Melissa,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT