Spiced Peanut Butter Date Cookies With Chocolate Chips
These soft, chewy cookies are a delightful blend of rich peanut butter, naturally sweet dates, and warm spices, all perfectly balanced with melty chocolate chips. A wholesome, guilt-free treat that's full of flavor and perfect for satisfying your sweet tooth!
Servings: 18 cookies
Calories: 154kcal
Equipment
- 1 Food Processor or High-Speed Blender For creating a date paste.
- 1 whisk To combine the dry ingredients.
- 1 Wooden Spoon To mix the wet with dry ingredients.
- Bowls For combining the ingredients
- 1 Baking Sheet To bake the cookies evenly.
- Parchment paper To prevent sticking and make cleanup a breeze.
- 1 Cookie Scoop 1 tablespoon
- Wire Rack For cooling the cookies to keep them crisp.
Ingredients
- 1 ½ cups blanched almond flour 155 grams
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ cup chocolate chips 45 grams
- 1 egg
- 1 cup packed Medjool dates, pitted 180 grams (about 10)
- ½ cup natural creamy peanut butter 125 grams
- 3 tablespoons solid coconut oil 45 grams
Instructions
- Preheat the oven to 350 degrees F/ 180 degrees C. Take a large baking sheet and cover it with parchment paper—set aside.
- Place the almond flour in a bowl, then add the spices and baking soda. Using a whisk, combine the spices with the flour until well combined. Stir in the chocolate chips. Set aside.1 ½ cups blanched almond flour, ¼ teaspoon salt, ¼ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves, ½ teaspoon baking soda, ¼ cup chocolate chips
- Place the egg, dates, peanut butter, and coconut oil in a blender. Blend until you get a sticky brown paste. Transfer to the bowl with the flour mix.1 egg, 1 cup packed Medjool dates, pitted, ½ cup natural creamy peanut butter, 3 tablespoons solid coconut oil
- Combine the almond flour-spice mix with the brown date paste using a wooden spoon until all the flour mix has been absorbed by the date paste and you get a solid ball of dough.
- Scoop up a tablespoon of the dough. Roll it into a smooth, small ball and place it on the prepared sheet. Repeat with the rest of the mixture. Ensure they're spaced well apart.
- With the back of a glass, slightly flatten the cookie dough balls.
- Bake in the oven for 13 to 15 minutes or until golden brown.
- Take out of the oven and allow to cool for about 5 to 10 minutes. Enjoy!
Notes
Helpful Tips:
- Storage: Store in an airtight container at room temperature for up to 7 days.
- Spices: If you have it on hand, use a Speculaas mix (about 2 to 3 teaspoons), which is merely a mixture of cinnamon, cloves, nutmeg, anise, ginger, white pepper, or licorice, and cardamom (depending on the brand these prepackaged spice bags may differ somewhat in flavor). You can easily purchase these spices online from local brands such as King Arthur Flour Speculaas Spice.
- Forming the Cookies: Use the back of a glass, gently press the dough balls down into a cookie shape. If the dough sticks to the glass, dip it in a little water to prevent it from sticking. I prefer to gently pull it away from the glass and place it back on the prepared baking sheet—it goes fast.
Nutrition
Serving: 1cookie | Calories: 154kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 97mg | Potassium: 109mg | Fiber: 2g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 0.02mg | Calcium: 33mg | Iron: 1mg
