Rich, chewy chocolate cookies that are made with just 2 ingredients. These cookies don’t contain any flour, refined sugar, butter or eggs. You can bake them or leave them unbaked! They are perfect for when you are craving something sweet and chocolatey.
I love chocolate and rarely go a day without eating it. What I love about these cookies is that they have such a rich and intense chocolate flavor but are also healthier than regular chocolate cookies. Their chewy texture also makes them taste like brownie cookies.
- Medjool Dates
- Unsweetened cocoa powder
Dates are very sweet which is why they are a great way to naturally sweeten baked goods and desserts. In order for these cookies to work, you need to form a date paste which is why medjool dates are specified. Medjool dates are the very large dates that can be found at grocery stores (I buy mine at Costco). They have more flesh than skin and that is what you need to form a thick date paste. This recipe won’t work with smaller date varieties because they don’t have enough flesh.
Unsweetened cocoa powder
Both natural or dutch process cocoa powder will work but I prefer dutch process. The quality tends to be better, it has a richer flavor and smoother and less acidic taste. Dutch process cocoa powder can be a little harder to find. Most grocery stores only carry natural cocoa powder but you can find dutch process online on Amazon. For in-store, I’ve purchased it from Whole Foods and Costco.
No Bake versus Baked
You can leave these cookies unbaked or you can bake them. I tested both and enjoy both, though I prefer the no bake version because they are softer and I don’t have to wait for them to bake!
The no bake version produces soft and chewy cookies. You can eat them as soon as you are done making the dough or you can refrigerate them for about 1 hour, which will make them slightly firmer and the surface will be less sticky, making the cookies easier to hold.
The baked version has a firmer texture. The cookies also come out a little sweeter because the baking allows the flavors to develop more. If you do plan on baking, the cookies should be baked as soon as the dough is finished. You do not want to refrigerate the dough or save it for later because the dough will lose some moisture when it is stored and be too dry for baking.
These cookies taste great on their own but you can definitely create variations with different toppings. Some suggestions are:
- mixing in chocolate chips or chopped chocolate
- mixing in chopped nuts
- sprinkling sea salt on top
- drizzling melted chocolate over the cookies
More Easy Healthy Cookie Recipes
- 2 Ingredient Banana Bread Cookies
- 2 Ingredient Peanut Butter Cookies
- 2 Ingredient Banana Oatmeal Cookies
2 Ingredient Healthy Chocolate Cookies
- 8 medjool dates approx 149 grams, pitted
- 3-4 tbsp unsweetened cocoa powder
- Line a large baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, soak dates in warm water for 10-15 minutes to soften. Then drain from water.
- Place dates into a food processor and pulse until a paste forms. Add in 3 tbsp of cocoa powder. Pulse again until a dough ball forms and cocoa powder is evenly mixed in. Taste and decide if you want to add an additional 1 tbsp of cocoa powder. Adding more cocoa powder will make the chocolate flavor richer but also a little more bitter. It will be closer to a dark chocolate flavor. If you add the additional cocoa powder, pulse again until evenly mixed. If your dough appears to be too dry or too firm, add ½-1 tbsp of water and pulse again.
- Scoop 1 tbsp dough balls. Place onto prepared baking sheet, spaced 2 inches apart. Using the palm of your hand or the back of a spoon, flatten the dough balls into round disks about ¼ inch thick.
- No Bake version: You can eat the cookies as is, or you can place them into the refrigerator for about one hour. Placing them in the fridge will let them firm up a little more and dry the surface, making them easier to hold.
- Baked version: Preheat oven to 350°F. Bake cookies for 10-12 minutes. The cookies will not change much during baking. The purpose of the baking is just to let the flavors develop better and make them firmer.
- These cookies are very rich so you can make them smaller as well. I've made them with just 1 tbsp of dough per cookie, which also cuts down on the sugar.
- I do not have substitute ingredients for either the dates or the cocoa powder for this recipe. If you have other questions about the dates or cocoa powder, please see the ingredient section of the post where I discuss the ingredients in more detail including where to buy them.
- The cookies in the photos are the no bake version. The baked version will have a drier appearance.
- The recipe calls for pitted dates. That means you do need to remove the seed before placing them in the food processor.
- You do need a food processor to turn the dates into a date paste.
- The estimated nutrition uses 4 tbsp of cocoa powder.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.