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Double Chocolate Nut Butter Cookies (GF, DF, Egg-Free)

  • Author: Debra Worth
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 18-24 small cookies
  • Category: Dessert


Double Chocolate Cookies made from nut butter and mostly sweetened with dates. They are gluten, dairy, soy, and egg free.



  1. Preheat the oven to 325. Prepare two cookie sheets, If using a metal or unseasoned stone cookie sheet oil or line with parchment paper.
  2. Put the dates, nut butter, and water in a food processor. Blend until smooth (will probably take a few minutes). Add the starch, vanilla, and 1/3 cup chocolate chips and blend them in. The little bit of friction heat from blending the dates and nut butter will melt the chips. Lastly, blend in the baking powder.
  3. Get a little cup of water ready to use while messing with the dough. It is sticky. I have used either two spoons (which I dip in water each time before touching the dough) to make tablespoon size cookies or a small cookie scoop (which I also dip in the water each time). Don’t worry if a little water gets on the dough, it will bake off. Smooth the mounds out and flatten to 1/4 inch thickness with wet finger tips. Add a few chocolate chips top the top of each cookie and lightly press in.
  4. Bake at 325 for 10-12 minutes, until the tops of the cookies look dry and crack around the chips a bit. Keep an eye on them as they can burn easily.
  5. Let cool on the pan. These cookies are best cold from the fridge as the chocolate in them hardens up and lends to a yummy chewy texture.


1. I have used other nut/seed butters but cashew and peanut butter are the ones I found best for this. I tried sunbutter to have a version both Natalia and I can have but it was unsuccessful. It might work with sweetened sunbutter though. Other nut/seed butters might work, but we are limited in what I could try out.

2. These freeze well. I put a few in each little baggie and take them out an hour or two before needed.