gluten-free healthy cookie bites
Prep time
Cook time
Total time
These cookie bites are made with100% whole ingredients. They're dairy-free, butter and oil-free, grain-free and gluten-free, but have an amazing buttery taste and texture. They're also totally kid approved and tested!
Recipe type: after school snack
Serves: 15 cookies
  • 1½ cups raw walnuts - you can use halves or pieces
  • 1 cup (approx. 8-9 large) de-pitted medjool dates – You don’t need to buy pitted dates, just get the regular medjool dates and de-pit them
  • ¼ teaspoon fine kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 large or extra-large egg - I used an extra-large egg - You can also make these vegan and use a flax or chia egg, see my note below on making a chia egg
  • ½ cup dark or bittersweet chocolate chips, or ¼ cup bittersweet chips and ¼ cup cacao chips
  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, add in the 1½ cups walnuts and the 1 cup dates and process until a crumbly texture is formed (about 15-20 seconds).
  4. Add in the ¼ teaspoon salt, ½ teaspoon baking soda, 1 teaspoon vanilla and the egg and process to combine, using a spatula to scrape down the sides, until the mixture is well blended (about 15 seconds).
  5. Transfer the dough to a medium bowl and stir in the chocolate chips.
  6. Using an ice-cream scooper, (the ice cream scooper I used is #40 1½ T) or a heaping tablespoon, scoop out the dough onto the prepared baking sheets, spacing them 2 inches apart. I really love my #40 ice-cream scooper from OXO. The dough comes out easily and the cookies are the perfect size every time!
  7. 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
  8. Bake the cookies for 12 minutes in the preheated oven until the edges are slightly golden brown. I baked mine for exactly 12 minutes, and they were perfect.
  9. I have to admit, they may not be the prettiest cookies fresh out of the oven, but they taste amazing and darken up and get browner in color as they cool down.
  10. Let the cookies cool on the pan for about 10 minutes and then transfer them to a wire rack to completely cool.
  11. Storage: Store the cookies in an airtight container in the refrigerator (for 5 days) and if you want to keep them longer, then store them in the freezer (for up to a month). Just pull them out for a few minutes if storing them in the freezer for them to thaw out a bit.
  12. We enjoyed these cookies at room temperature on the first day, and then we stored them in the refrigerator and WOW, they were SO amazing and even tasted better on day 2 and day 3 and so on... The chocolate chips get all crunchy and the cookies firm up when kept in the fridge, making for a nice texture.
Note: If you want a sugar-free version of this cookie, substitute cacao chips for the bittersweet chips, just note that cacao chips can be a bit bitter that's why I sometimes do half bittersweet chips and half cacao chips, so there's some sweet in there. Also, the cacao chips add a crunchy fun texture to the cookies as well.

Note: If you want to make these cookies vegan you can make a chia egg. Take 1 tablespoon ground chia seed (grid this in a spice grinder), 1½ tablespoons coconut milk, 1½ tablespoons water. Combine the ground chia seeds, coconut milk and water, mix together and let sit until gelled, approximately, 10-15 minutes.
Recipe by Marin Mama Cooks at