Chewy dark chocolate cookies with soft and caramely medjool dates.
These Dark Chocolate Medjool Date Cookies are rich and decadent with a whole medjool date on the bottom that is soft, caramely, and so delicious.
These Dark Chocolate Medjool Date Cookies are inspired by my popular Peach Upside Down Cookies. They contain a whole caramelized medjool date on the bottom which creates a delicious caramely taste and texture in each bite.
These cookies are BEST enjoyed warm with a scoop of vanilla ice cream on top.
Why you’ll love these Dark Chocolate Medjool Date Cookies:
Soft and chewy. These cookies are soft and chewy in the inside with a crisp exterior and caramely date on the bottom.
Simple and easy to make. This recipe is easy to make and contains simple baking ingredients.
100% vegan. This recipe uses vegan butter and non-dairy yogurt.
Ingredient Breakdown:
- Vegan butter – I prefer Earth Balance or Country Crock Plant Butter.
- Granulated sugar + brown sugar – contains the perfect ratio for a crisp, chewy, and soft cookie.
- Dutch-processed cocoa powder – I prefer dutch-processed for a more rich flavor, but you can use regular cocoa powder.
- Non-dairy yogurt – acts as an egg replacement/binder. Any unsweetened, plain non-dairy yogurt will work!
- All-purpose flour – I have not tested a gluten-free version of this recipe.
- Instant espresso powder – enhances the chocolate flavor.
- Dark chocolate chips – for even more rich chocolate goodness.
- Medjool dates – I recommend Medjool over other date varieties, as it will be the most soft, caramely, and sweet.
How to make Dark Chocolate Medjool Date Cookies:
- Cover dates in boiling water and let sit while preparing the cookie dough.
- In a large mixing bowl, whisk together butter, sugars, cocoa powder, and yogurt until creamy. Add flour, espresso powder, salt and baking soda. Use a wooden spoon or silicone spatula to fold dry ingredient into wet until a soft dough forms. Fold in chocolate chips. Cover and refrigerate dough for 15 minutes.
- Carefully drain dates and transfer to a cutting board. Tear dates in half. Use a rolling pin or bottom of a cup to slightly flatten dates and
- Preheat oven to 350°F. Sprinkle ~½ tsp brown sugar onto the baking sheet. Place 1 half of a date on top of brown sugar. Top with a scoop of cookie dough (~1.5 tbsp). Slightly press cookie dough down with the palm of your hand so the dates stick. Repeat with remaining dates and dough.
- Bake for 12 minutes. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. Enjoy warm with a scoop of vanilla ice cream!
Recipe Modifications + Serving Suggestions:
Substitute vegan butter with regular, unsalted butter.
Substitute dutch-processed cocoa powder with regular cocoa powder.
Substitute non-dairy yogurt with regular, plain yogurt.
I recommend serving these cookies warm with a scoop of vanilla ice cream on top!
Storage Instructions:
Store cooled cookies in an airtight container at room temperature for up to 4 days.
More Delicious Vegan Cookie Recipes…
- Dark Chocolate Caramel Cookies
- Chewy Peanut Butter Oatmeal Cookies
- Hazelnut Oatmeal Dark Chocolate Chunk Cookies
- Salted Caramel Pecan Chocolate Chunk Cookies
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Dark Chocolate Medjool Date Cookies
Ingredients
- 6-8 medjool dates, pitted
- ½ cup vegan butter, melted
- ½ cup (106g) granulated sugar
- ⅓ cup (73g) brown sugar + more for dates
- ½ cup (50g) dutch-processed cocoa powder
- ¼ cup (62g) unsweetened, plain non-dairy yogurt
- 1 ¼ cup (172g) all-purpose flour
- ¾ tsp instant espresso powder
- ¾ tsp baking soda
- ½ tsp kosher salt
- ½ cup (83g) dark chocolate chips
Instructions
- Cover dates in boiling water and let sit while preparing the cookie dough.
- In a large mixing bowl, whisk together butter, sugars, cocoa powder, and yogurt until creamy. Add flour, espresso powder, salt and baking soda. Use a wooden spoon or silicone spatula to fold dry ingredient into wet until a soft dough forms. Fold in chocolate chips. Cover and refrigerate dough for 15 minutes.
- Carefully drain dates and transfer to a cutting board. Tear dates in half. Use a rolling pin or bottom of a cup to slightly flatten dates and
- Preheat oven to 350°F. Sprinkle ~½ tsp brown sugar onto the baking sheet. Place 1 half of a date on top of brown sugar. Top with a scoop of cookie dough (~1.5 tbsp). Slightly press cookie dough down with the palm of your hand so the dates stick. Repeat with remaining dates and dough.
- Bake for 12 minutes. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. Enjoy warm with a scoop of vanilla ice cream!
