guilt-free dark chocolate chip cookies
Prep time
Cook time
Total time
Note: These cookie bites taste better on day 2 than day 1, as they even out in flavor and texture.
Recipe type: Healthy snack/dessert
Serves: 13-24 depends on the scooper you use
  • 1 cup old-fashioned oats, also called rolled oats - You can also make this gluten free by using gluten free oats from Bob’s Red Mill
  • 2 tablespoons ground flaxseed - If you don't have flaxseed on hand, then you can use an equal amount of additional rolled oats, wheat germ or chia seeds
  • ½ teaspoon baking soda
  • 1 cup (approx. 8 large) de-pitted medjool dates – You don’t need to buy pitted dates, just get the regular medjool dates and de-pit them
  • ½ cup creamy natural peanut butter, almond butter, or nut butter of choice - I adore the no stir peanut butter from MaraNatha
  • ½ cup unsweetened almond milk, or non-dairy milk of choice or dairy milk - I used unsweetened almond milk
  • 1 teaspoon vanilla extract
  • ½ cup dark or bittersweet chocolate chips - I used extra dark chips from Guittard
  1. Pre-heat the oven to 350 degrees and adjust the oven rack (or racks if you have 2 ovens) to the middle position.
  2. Line 2 large rimmed baking sheets with parchment paper.
  3. In a food processor, process the oats into a fine powder (about 20 seconds).
  4. Add the 2 tablespoons flaxseed meal and ½ teaspoon baking soda to the processed oats, and pulse to combine.
  5. Add the dates to the processor bowl.
  6. Process until the dates are very finely chopped (about 20-25 seconds).
  7. Add in the ½ cup peanut butter, ½ cup almond milk and the 1 teaspoon vanilla.
  8. Pulse to combine, using a spatula to scrape down the sides once or twice, until the mixture is well blended.
  9. Transfer the dough to a medium bowl and stir in the chocolate chips.
  10. Using an ice-cream scooper, (the ice cream scooper I used is 1¾″) or a heaping tablespoon, scoop out the dough onto the prepared baking sheets, spacing them 2 inches apart. I got 14 cookies by using my 1¾" scooper, you will get more cookies (20-24) by using a tablespoon measurement.
  11. Dip the tines of a fork into water and gently flatten each cookie. Don't make them too flat, but just press down lightly in the cookie ball with the fork.
  12. Bake the cookies for 10-11 minutes in the preheated oven until the edges are golden brown. I baked mine for exactly 10 minutes, and they were perfect. I found that baking them for 11 minutes made my cookies a tiny bit drier. It's all personal preference here!
  13. Cool the cookies for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.
  14. Note: These cookies are better after they cool down for a couple of hours, and are actually better day two, three and four, as the cookies and flavors have a chance to meld together.
  15. Storage: Store the cookies in an airtight container at room temperature for up to 5 days (see if you can keep them around for 5 days) or freeze them for up to 1 month (thaw them out at room temp). I wouldn't suggest storing them in the fridge, as they will taste drier.
Recipe by Marin Mama Cooks at