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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.
These were easy to make and tasted good too!
Hey Teri,
Fantastic!! Thanks so much for giving this recipe a try, I’m so glad it was delish! Have a great weekend:) xx
I love these cookies but my raw dough seems oily. Is that normal?
Hey Sandra,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! Yes, that seems normal! xx
Because you say these cookies have no sugar, I’m wondering what you use as dark chocolate. I would imagine baker’s chocolate would be bitter, but maybe the sweet comes through enough in the cookies? Please let me know.
Hi Maria,
I really like HU chocolate:) Please let me know if you have any other questions, I hope you love this recipe! xx
Amazing! The best vegan dessert I’ve ever had. Thank you!
Hey Sarah,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
Good recipe. I just used coconut date rolls instead so I didn’t have to use food processor. I used a potato masher. Worked well. Easy to make and moist. Thanks!
Hey Su,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
Just made these for the gluten free option for my book group. I had to taste test one, as they look so good! They are better than just good- moist and delicious, & perfect with the chocolate drizzle and flaked salt. If I didn’t have to tell those that need GF no one would ever guess!
BTW- I’ve made a lot of HBH recipes, savory and sweet, and I think you nail it every time! Thx!
Hey Janice,
Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! Thanks for your kind message? xTieghan
Gave it a try after saving it on IG for a long time and reading all the great reviews, what a waste of ingredients, it turned out to be like the consistency of a crunchy butter, straight to the trash
Hi Natalia,
Thanks for giving the recipe a try, sorry to hear you didn’t enjoy the cookies. Please let me know if there is any way that I can help! xTieghan
I made these with sunflower butter and dairy free chocolate to accommodate allergies in our house and they are so simple and tasty! Thanks!
Hey Sydney,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT
I’ve made these a couple of times and just love them. I dipped the cookies instead of drizzling the chocolate but it didn’t change the taste. These cookies are amazing.
Hey Candice,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Absolutely delicious and easy to make.
Hey Danielle,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
I wonder if adding an egg would help them stick together more. Mine were very crumbly but so good. ?
Hey Sandra,
Thanks for giving the recipe! I have never tried adding an egg but you could certainly give it a try! xTieghan
You might try adding a few more dates and or some water. If it’s too dry they will get crumbly.
Perfect, they are chewy and taste amazing. Just the right amount of sweet and salt.
Hi Jenna,
Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx
Absolutely loved these cookies! Made them twice now and they are perfect.
Hi Kat,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
My family loves these so much!!!! We also tried with peanut butter and they turned out great!
Hi Meagan,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
Finally got the chance to bake these after eyeing the recipe all week – I have been trying to eat “cleaner” but have a sweet tooth 🙂 I made a last minute decision to add about 2 tbsp unsweetened cocoa powder and love the result. I will make these again for sure!
Hey Kate,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT