recipesMeg Josephson

Chocolate Chip Cookies

recipesMeg Josephson
Chocolate Chip Cookies

This may be my favorite dessert recipe ever. I almost always have them on hand! Made from all whole ingredients, they’re packed with plant-based protein, healthy fats and the perfect afternoon snack for when you need a pick-me-up. Or breakfast. Or dessert.
They’re doughy, chewy, thick, naturally-sweetened and the ultimate easy, healthy dessert recipe. Did I mention they’re vegan, gluten-free and grain-free?

Once you bake these, it’s best to let them cool for ten to twenty minutes so that they firm up. For this reason, they be a little soft when you take them out of the oven, but don’t put them back in! The softer the better so that they retain their moisture.

So let’s get to it. All you’ll need is: almond meal, dates, nut butter of your choice, vanilla, baking soda and salt. Oh, and chocolate. Don’t forget chocolate.

Chocolate Chip Cookies


  • 1.5 cups almond meal

  • 6 medjool dates pitted

  • 3 tbsp nut butter

  • 1 tsp vanilla extract

  • 1/2 tsp baking soda

  • pinch of salt

  • vegan chocolate


  1. Preheat oven to 350F.

  2. Simply blend all the cookie ingredients (minus the chocolate) in your food processor or high-speed blender until a dough forms. If the dough isn't sticking together, add a tablespoon of water and blend again.

  3. One tablespoon of dough at a table, roll into balls until no dough remains. Top with chopped chocolate or chocolate chips.

  4. Bake for 10 minutes, or until the tops are golden. Don't over bake! They'll firm up as they cool. Let sit for 10-20 minutes and enjoy.