Easy No-Bake Chocolate Chip Cookies

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Plate and platter of gluten-free no-bake cookies next to a glass of dairy-free milk

When you’re craving chocolate chip cookies but want them FAST, this 5-ingredient no bake recipe is just the solution.

Dates, almond flour, vanilla, sea salt, and chocolate chips combine to make one seriously chocolatey, salty-sweet dessert that’s a total crowd pleaser.

Plus, they’re naturally vegan, gluten- and grain-free, and customizable! Let us show you how!

Platter with dark chocolate, dates, coconut, vanilla, salt, and almond flour

It starts with pulsing pitted dates in a food processor until they break up into small bits. If they form a ball, you can use a spoon to break it up into smaller pieces.

Food processor of almond flour, desiccated coconut, and chopped pitted dates

Then comes the flour (or something similar). We went with a mix of almond flour and desiccated coconut.

This is where it’s customizable, though! You can play around with your favorite combination of almond flour, desiccated coconut, coconut flour, and/or rolled oats.

Food processor full of no-bake cookie dough

Vanilla and sea salt are then added for flavor.

As for the chocolate, you can choose cacao nibs, dairy-free chocolate chips, or chopped dairy-free chocolate, which is added to the tops of the cookies.

Holding a chocolate chip cookie in an open hand

Scoop out the dough and form into discs and you’ve got incredibly simple and delicious cookies!

Placing cookie dough from the food processor onto a platter

We hope you LOVE these no bake cookies. They’re:

Studded with chocolate
Quick & easy
& So delicious!

They’re perfect for any time you need cookies fast (read: always) or don’t want to turn on the oven. Enjoy with a glass of dairy-free milk for the perfect milk-and-cookie combo.

More No Bake Cookies

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Stack of no-bake cookies studded with chocolate chunks

Easy No-Bake Chocolate Chip Cookies

The ultimate healthier, lazy dessert: NO-BAKE chocolate chip cookies made with just 5 ingredients! Naturally sweetened with dates, vegan, gluten- and grain-free, and customizable depending on what you have on hand!
Author Minimalist Baker
Spoonful of sea salt next to four of our no bake chocolate chip cookies
4.70 from 13 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 (Cookies)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Weeks


  • 1 cup packed pitted dates (if your dates are super dry, soak in warm water for 10-15 minutes then drain and pat try)
  • 1 cup almond flour (or sub desiccated coconut, coconut flour, or rolled oats if not grain-free // we mixed 1/2 cup almond flour + 1/2 cup desiccated coconut)
  • 1/2 tsp vanilla extract
  • 1 healthy pinch sea salt
  • 1/4 cup cacao nibs, dairy-free chocolate chips, or chopped dairy-free chocolate (use refined sugar-free chocolate such as Hu Kitchen or Eating Evolved to keep these cookies naturally sweetened)


  • To a food processor add pitted dates and pulse until small bits remain or a ball forms. If a ball forms, use a spoon to break it up into smaller pieces to ensure the other ingredients blend more easily.
  • Then add flour, shredded coconut (or grain of choice) vanilla, and sea salt and pulse to combine. You’re looking for a dough that holds together when pressed between your fingers but isn’t so sticky that it sticks easily to your hands. If too tacky / wet, add more dry ingredients. If too dry, blend in a couple more dates at a time. (Texture will vary depending on ingredients you chose / freshness of dates.)
  • Scoop out roughly 1 ½ Tbsp amounts (we love this scoop), roll into a ball, then flatten gently between your palms into a disc shape. Smooth the edges with your fingers. Repeat until all cookies have been formed.
  • Top with chocolate chips, pieces, or cacao nibs, and another sprinkle of salt. Then enjoy! Store leftovers in the refrigerator up to 2 weeks or in the freezer for 1 month (or more).



*Nutrition information is a rough estimate calculated with a half cup each of almond flour and desiccated coconut and with Enjoy Life dark chocolate chips.

Nutrition (1 of 12 servings)

Serving: 1 cookie Calories: 119 Carbohydrates: 16.9 g Protein: 1.8 g Fat: 6.5 g Saturated Fat: 3.3 g Polyunsaturated Fat: 0.59 g Monounsaturated Fat: 1.58 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 8 mg Potassium: 168 mg Fiber: 2.8 g Sugar: 13.2 g Vitamin A: 25 IU Vitamin C: 0.05 mg Calcium: 23.04 mg Iron: 1.32 mg

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My Rating:

  1. Jennifer says

    I was searching for a recipe that would aid my chocolate craving with things I happened to have. Wow! I was pleasantly surprised at how tasty these are. I made half the recipe (for 6 cookies). I so appreciate how easy it is to change the measurements. My mix was a bit dry so I had to add another date. I only had cacao nibs and pressed them on after. Next time, I want to try mixing the cacao nibs at the end so they are a bit more integrated. Thank you for sharing this!

  2. AmyP says

    I usually love all of the date quick snack recipes from MB but these were a miss for me. I used 3/4c almond flour and 1/4c coconut flour with fresh dates. I noticed most people went with just the coconut flour/dessicated coconut mixture so I think that may have helped with my dry mixture. Or maybe add a touch of maple syrup and nut butter. I wound up keeping the crumbly batter and eating it with a spoon for snacks!

  3. Katcsy says

    Perfect for late-night sweets cravings! I don’t have dates so I’ve subbed with raisins and some nut butter. In the end, microwaving it for about 50 seconds and resting it for awhile gives the cookies a firmer texture which I enjoy. Thanks for the recipe!

  4. Laura says

    I do not typically make gluten free, dairy free desserts, but wanted something healthier that still scratched my sweet tooth itch. I don’t have a good processor, so I chopped the dates finely and mixed the dough by hand. It was a little dry (most likely because I didn’t have the food processor) so I added a splash of German brandy (Asbach). Holy cow delicious! Just like chocolate chip cookie dough without the guilt! Will make again for sure!

  5. Philippa says

    Thanks for this recipe – simple but delicious! And perfect when you’re running late and need to take something out to a pot luck meal. I used a mixture of grated coconut and coconut flour. They went down very well at the pot luck. :-D

  6. ED says

    For safety do you have to toast the flour beforehand? I read that for no bake cookies you need to bake/toast the flour due to salmonella risks? Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh, good question. Because it’s almond flour and not all purpose flour, I don’t believe that applies.

  7. Alisa says

    Made these tonight and they were so good!!! I’ve never had cookies made with dates and they were so easy and very good (I’ll make them again)! I added the almond flour but also put gf oats AND the coconut in them… delicious!

  8. Hannah Wagner says

    Loved these!! Perfect afternoon snack with coffee :) I used 1/2 cup coconut flour and 1/2 cup desiccated coconut and the texture was pretty spot on! A little bit denser from the coconut flour but still really tasty.

  9. Janet Johnson says

    I made these cookies and the flavor of the dates was overpowering to the flour. I used 1 cup of almond flour and 1 c of medjool dates.

    How can I change the recipe so the date flavor is not so dominant?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janet, we haven’t tried it, but maybe reduce dates and replace with a mix of nut butter and maple syrup? Let us know if you try it!

      • Janet Johnson says

        I tried adding a layer of cashew butter on top of the cookies and a few drops of maple syrup and that made a big difference! The dates weren’t nearly as dominant and they were very tasty! Thanks for the tip!

  10. Tara Cockerline says

    These are super yummy. The sprinkle of salt on top really makes the cookie. Kid approved as well.

  11. ♥ Francesca ♥ says

    Yum! My twins tasted them onced they cooled with peanut butter and had to shoo them off to hide them away before there all eaten. Thanks for the delicious recipe!!

  12. Michele Ruybal says

    hi, im allergic to walnuts and I like to make cheese cake but I saw you use walnuts and dates for the bottom instead of junk from the store. Can I substitute walnuts, if so what

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Michele. Yes, you should be able to substitute another nut, with the best options being cashews or almonds. Pecans can also work.

  13. D says

    Is it possible to use coconut flour alone, or coconut flour & oats? I have a ton that I need to use up.

  14. Katie says

    I made these this morning, using 1/2 cup each of desiccated coconut and almond flour. They are amazing! My two daughters sampled them for me and I quickly had to hide them to save some for later.
    Great, simple and healthy recipe!

  15. Meredith says

    Do you think I could add a nut butter to these for more protein? These feel like a guilt free preschooler snack!! Can’t wait to try!

  16. Samantha says

    Yummy! These were super quick and easy to make. Will definitely make again. Would like to know what to do if they are a little dry? What would I add to make them stick together better?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can add less dry ingredients next time, more dates, or a little nut butter of choice!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, just be careful as dates can sometimes overhwelm the motors of blenders.