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Home » Vegan Recipes

Vegan Date Paste Double Chocolate Cookies

Modified: Sep 20, 2022 · Published: Aug 26, 2016 by Anna · This post may contain affiliate links · 5 Comments

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Date paste is one of my new favorite ingredients. It adds flavor, sweetness and a little fiber, plus it gives pale baked goods some color. I've been putting it in various cookie recipes including these Vegan Date Paste Double Chocolate Cookies, which are soft, fat, chocolate cookies with no dairy or eggs.

Vegan Date Paste Double Chocolate Cookies

Dates and a bit of cornstarch help bind the cookies, and the fat is coconut oil. For extra flavor I added espresso powder, but you can leave it out and the cookies are still great. Also, if you don't want a hint of coconut flavor in your cookies, use regular vegetable oil or look for unrefined coconut oil.

I've made these at least 4 times and love the results with both whole wheat pastry flour and all-purpose, so use whatever you have, but make sure you weigh the flour since different flours have different weights per cup. I have not tested Date Paste Double Chocolate Cookies with a gluten-free 1:1 blend yet, but I think it would work.

How to Make Date Paste

Making date paste is pretty simple if you have a decent blender. There are tons of websites with directions on how to do it, but basically it's this: Put about a half pound of pitted dates in a bowl (Medjool, but other dates work). Boil 1 ½ cups of water and pour 1 cup of it over the dates. If you need more, use more, but 1 cup should do it. Let the dates sit until they are soft. Drain the dates, reserving about ¼ cup of water. To finish the date paste, puree it in a blender, adding as much of the reserved water as needed.

  • Vegan Date Paste Chocolate Chip Cookies
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  • Classic Date Bars
  • Date Paste Vegan Snickerdoodles

Recipe

Vegan Double Chocolate Cookies

Date Paste Double Chocolate Cookies

Cookie Madness
This recipe for Vegan Date Paste Double Chocolate Chip Cookies should give you somewhere around 12 to 14 cookies depending on how bit you make them and how many chips you add. I usually get 14 and my cookies are done in 8 minutes. The dough is soft and should be scooped, but once scooped you should be able to form the dough into neat, flattened balls.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 14

Ingredients
 

  • ¾ cup (3.4 oz weight) all-purpose flour (weigh, or stir well and aerate) or whole wheat pastry flour 95 grams
  • ¼ cup unsweetened Dutch process cocoa powder
  • 1 teaspoon espresso powder
  • 1 teaspoon cornstarch
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 tablespoons date paste 40 grams
  • 2 tablespoons almond milk or another non-dairy milk
  • ¼ cup granulated sugar
  • 2 tablespoons light brown sugar
  • ¼ cup coconut oil or your whatever oil you have
  • ½ teaspoon vanilla extract
  • ⅓ to ½ cup dark or bittersweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • Whisk the flour, cocoa powder, espresso powder, cornstarch, baking soda and salt together in a bowl and set aside.
  • In a mixing bowl. stir together date paste, almond milk and both sugars until blended. Add the oil and vanilla and stir until smooth.
  • Add the flour mixture to the oil mixture and stir to form a soft dough. Stir in the chocolate chips.
  • Drop the dough by tablespoons onto a baking sheet. Gently shape the dough into little balls and press down slightly -- dough should be soft, but not at all runny.
  • Bake for 8 to 10 minutes. Let cool on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Keyword date paste
Tried this recipe?Let us know how it was!

Let me know what you think of Vegan Date Paste Double Chocolate Cookies!

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Comments

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  1. Anna says

    August 23, 2020 at 5:50 am

    Not a dumb question, just a matter of formatting. Some of my weights got moved when I changed recipe formatting software, so the 3/4 cup volume and the 3.4 being next to each other makes it confusing. But it's 3/4 cup volume and if you weigh it 3.4 or 95 grams. To make it easier, I'm in the process of converting all the oz weight measurements to grams so it should read 3/4 cup (95 grams).

  2. TG says

    August 22, 2020 at 4:37 pm

    Hi Anna - i sure have gotten behind on your posts. 🙂

    I am also sure this is a dumb question but this measurement confuses me:
    3/4 cup 3.4 oz all-purpose flour (weigh, or stir well and aerate) or whole wheat pastry flour

    is that 3/4 cup plus 3.4 ounces?

    I'm excited at how many vegan recipes you have done, i can't wait to try them all! xo

  3. Steph says

    August 27, 2016 at 1:34 pm

    Anna -

    I tried the first date paste recipe, with a couple of twists, for a group function this past week--delightful! And my hubs really liked them--says they taste like a glazed doughnut hole...

    I'm a long-time reader of your blog, and I want to say a huge, sincere thank you for your not making me scroll...and scroll...and scroll...and scroll some more... to get to the recipes!!! 😉 Love your commentary, but I'm principally here for the recipes. 😉

  4. Sue says

    August 27, 2016 at 12:55 pm

    Those look completely different from the chocolate chip date paste cookies you posted! Both recipes are interesting.

  5. Sonya says

    August 27, 2016 at 11:12 am

    Yum!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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