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:

Salty-sweet
Studded with chocolate
Quick & easy
Customizable
& 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
Print
Spoonful of sea salt next to four of our no bake chocolate chip cookies
4.75 from 8 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

Ingredients

  • 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)

Instructions

  • 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).

Video

Notes

*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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  1. 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.

  2. 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!

  3. 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.

  4. 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?

    Thanks,
    janet

    • 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!
        Janet

  5. Tara Cockerline says

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

  6. ♥ 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!!

  7. 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.

  8. D says

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

  9. 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!

  10. 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!

  11. 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.