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Chewy Paleo Chocolate Chip Cookies

6 Minute Read

Written by Abby

Chewy, with a gooey center, these paleo chocolate chip cookies taste just like the real deal and are only sweetened with dates! 
Remember those chewy Chips Ahoy cookies you loved as a kid? Or just any chewy chocolate chip cookie?! Well we did a thing and this cookie recipe might just break the internet 🍪

Medjool Dates

We took this classic dessert and put a Joolies spin on it, making it paleo, grain-free, and date-sweetened with Joolies date syrup. Don't sweat it if you're not a baker, this date recipe is easy to follow and make--you only need one bowl to whip these decadent treats! 

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The texture of the dough should be sticky and it's a very important step to chill the dough before rolling it into balls. Why you wonder? For one, chilling the dough prevents the cookies from spreading out too quickly once you pop them in the oven. This simple step allows for the fats to cool so the cookies will expand slower to get that perfect texture. Plus, it results in more flavorful cookies😋Who doesn't want that?! 
Medjool Dates
Medjool Dates

Tips and Tricks for these Cookies

  • Use finely ground almond meal to create the right texture (it will be super gritty if not).
  • Make sure your egg is room temperature so the batter will mix evenly.
  • Use refined coconut oil, not unrefined to avoid an unwanted coconut flavor.  
  • Chill the dough for at least 20 minutes 
  • Don't over bake! The cookies will continue to bake once removed from the oven so keep this in mind.

Medjool Dates

Ingredients you'll need:

    1. Joolies Date Syrup
      • The only natural sweetener needed. Even though the dates are heated down into a delicious syrup, this doesn't mean you lose any of the vitamins or minerals...hooray! If you're new to using date syrup or a little worried on your baking skills, we just posted a new blog on using syrup in all of your baking adventures. Check it out here!
    2. Joi Cashew Nutbase
      • This is super creamy and neutral, which gives the cookie great texture without any nutty flavor. You can substitute with a creamy almond butter if needed.
    3. Coconut Oil 
      • You want this to be softened, not melted! Melting the coconut oil will cause the cookies to turn out super flat. As an alternative you can use butter or a vegan butter.
    4. Egg
      • This is the major source of moisture in this recipe and is the main component to binding the ingredients together to create the perfect chewy cookie texture.
    5. Almond Flour
      • This acts as a great thickener which will give us that perfect cookie dough texture! 
    6. Tapioca Flour
      • This helps bind gluten free recipes and gets the desired texture of our chewy cookies.
    7. Dark Chocolate Chips
    8. Baking Soda
      • Despite being such a small ingredient, this is essential to getting the cookies bake up! 
    9. Vanilla + Sea Salt
      • These will help compliment and bring out the other flavors! 

Medjool Dates

 If you make this decadent dessert, be sure to tag us on Instagram and Pinterest so we can see all your date-able recreations! And you can always comment below!  

Other Desserts You'll love:

 chewy chocolate chip cookies 1


Chewy Paleo Chocolate Chip Cookies

Paleo, Refined sugar-free, Grain-Free

  • prep time: 15 minutes
  • bake  time: 10-11 minutes
  • total time: 30 minutes
Servings: 18
  • 1/3 cup + 1 tbsp coconut oil, softened 
  • 1/3 cup Joi Cashew Nutbase
  • 1/2 cup Joolies Date Syrup
  • 1 egg, room temp
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1 tbsp tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate chips
  • optional: flakey sea salt
  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper. 
  2. In a medium-sized bowl cream the coconut oil and cashew nutbase with a hand mixer or whisk. Add in the date syrup, vanilla and mix until combined. Lastly, add in the egg and mix again.
  3. Add in all the dry ingredients with the wet until evenly combined (the dough should be a sticky texture). Lastly, stir in the chocolate chips. 
  4. Pop in the fridge for 20-25 minutes to chill. Don't skip this!! It's important! 
  5. Using a cookie scoop, scoop out the dough and place on lined cookie sheet, about 1.5 inches apart. Pop in the oven for 10-11 minutes. 
  6. Let them cool then enjoy!

Store in air-tight container.