Date Chocolate Chip Cookies (No Refined Sugar)

Soft & Chewy Chocolate Chip Cookies (Naturally Sweetened with Date Paste)

These chocolate chip cookies are proof that you can have it all: soft, chewy centers, golden crisp edges, and rich pools of melted dark chocolate, all without a single grain of refined sugar. Naturally sweetened with homemade date paste, these cookies are a deliciously wholesome twist on a classic favorite. The use of both cake and all-purpose flour creates a tender texture, while dark chocolate chips (like Hu Baking Chips) bring deep, fudgy flavor with no added junk.

Whether you're looking to reduce refined sugar, bake something for the kids, or just explore naturally sweet alternatives, these cookies are a must-try. Bonus: they bake up beautifully golden, thick, and gooey in all the right ways.

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes

• 1 ¼ cups date paste: see my recipe on how to make Homemade Date Paste.

• 2 eggs

• 1 tbsp vanilla extract

• 1 ½ cups cake flour

• 1 ½ cups all-purpose flour

• 1½ tsp cornstarch

• ¾ tsp baking soda

• ¾ tsp salt

• 2 cups dark chocolate chips (refined sugar–free, such as Hu baking chips)

Instructions

1. Prep Your Baking Sheet:
   Line your cookie sheets with parchment paper and set aside.

2. Cream the Butter:
   In a stand mixer fitted with the paddle attachment, mix the cold, cubed butter on medium-high for 3–4 minutes until light and fluffy. Scrape down the sides with a spatula as needed.

3. Add the Date Paste:
   Add the date paste and continue mixing for another 2 minutes, ensuring everything is well incorporated.

4. Mix in the Eggs and Vanilla:
   Add the eggs one at a time, mixing just until each is combined. Add the vanilla extract and give it one final mix.

5. Add the Dry Ingredients:
   Add in the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix on low speed until no visible flour remains. Be careful not to overmix — this keeps your cookies tender and thick.

6. Fold in the Chocolate Chips:
   Add the dark chocolate chips and mix until just combined.

7. Shape the Dough:
   Use a large cookie scoop to portion out the dough. You can:

   • Place scooped dough onto the prepared baking sheet, 2 inches apart, and gently flatten the tops with the back of a spoon.

   • Or, roll each scoop into a ball with your hands, then slightly press down. Don't over-flatten — we’re going for thick, bakery-style cookies.

8. Chill the Dough:
   Cover the trays with plastic wrap and refrigerate the shaped cookies for 30–60 minutes. This helps prevent spreading and deepens the flavor.

9. Preheat the Oven:
   About 20 minutes before baking, preheat your oven to 400°F (205°C).

10. Bake:
    Remove plastic wrap and bake the cookies for 12–14 minutes, or until the edges are golden brown and the centers are still soft and gooey. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Tips for the Best Cookies

• Why Two Flours? Cake flour keeps these cookies extra soft and tender, while all-purpose flour gives them structure and chew.

• Don’t skip chilling! Chilling helps control the spread and improves texture and flavor.

• Date Paste Texture Matters: Make sure your paste is smooth; chunky paste can affect how well the ingredients mix. I use my homemade date paste recipe.

• Swap the Butter (Optional): If you want a dairy-free version, you can try plant-based butter, though it may slightly alter the texture.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 4 days.

• Refrigerator: Keeps well for up to a week, just let them come to room temperature before serving.

• Freezer (Baked Cookies): Freeze baked cookies in a sealed container or zip-top bag for up to 2 months.

• Freezer (Cookie Dough): Freeze unbaked dough balls and bake directly from frozen, just add 1–2 minutes to your bake time.

Print

With ImageWithout Image

Date Chocolate Chip Cookies (No Refined Sugar)

Yield: 26

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Naturally sweetened with dates, these chocolate chip cookies are a wholesome twist on a classic treat, soft, chewy, and free of refined sugar. Perfect for guilt-free indulgence or a healthy snack option!

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes
• 1 1/4 cups of date paste
• 2 eggs
• 1 tbsp vanilla extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups of dark chocolate chips with no refined sugar (I used Hu dark chocolate baking chips)

Instructions

1. Line the cookie sheets with parchment paper. In a stand mixer with the paddle attachment, mix the butter on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the date paste, mixing for an additional 2 minutes until well combined.
3. Next, add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
4. Incorporate the dry ingredients: all-purpose flour, cake flour, cornstarch, baking soda, and salt into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix!
5. Add the dark chocolate chips into the mixer and mix until just combined.
6. Use a large cookie scoop to scoop the dough. Now you can do one of two options. 1. Place the dough on the prepared cookie sheet two inches apart and use the back of a spoon to slightly flatten, or 2. Roll the dough in the palm of your hands into a perfect ball, then slightly smoosh the ball to flatten it out; however, do not over flatten - we still want a thicker cookie. Once the dough balls are on the cookie sheets, cover with plastic wrap and refrigerate for at least 30-60 minutes before baking. About 20 minutes before baking, preheat the oven to 400 degrees Fahrenheit.
7. When ready to bake, remove the plastic wrap and bake for 12-14 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
8. Allow time to cool before serving.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula