These Perfect Chocolate Chip Cookies are a little fancier than the beloved original and healthier too. Dates are added along with a few more ingredients to make texture packed cookies. Irresistible to everyone who passes the cookie jar.
There are almost always great cookies hanging around this house. And some of the most favorites is a healthy version of old-fashioned chocolate chip cookies.
They are so much more than just a delicious treat or snack. Always having them on hand on special days such as Father's Day or Labor Day makes a tradition.
But making chocolate chip cookies with dates on a regular basis isn't such a bad idea either. This is what a cookie jar full of cookies causes:
Lots of foot traffic when people are just looking for some sweet treat
Visits in the kitchen for a little comfort snack
A great excuse to step into the kitchen and not only find a cookie but a little conversation
An inviting homey atmosphere for family and friends
Table of Contents
An Extra Tempting Cookie
There is nothing more satisfying as a home baker seeing the joy on people’s faces when they discover a new flavorful twist in a familiar chocolate chip cookie.
That's a great reason to keep playing around with those flavors and textures, hoping to make each one equally irresistible.
This time around, I'm throwing in dates, raisins, and granola into these date filled cookies. Another great combo with incredible texture!
When they come out of the oven they taste so good! Yeah, by the time they've cooled enough to store - quite a few are missing.
How to Bake Cookies in the Oven
You can use whole wheat flour or all-purpose flour but this recipe is taking advantage of whole wheat pastry flour. It makes a softer texture than regular whole wheat flour.
In the photos below you can see the flour topped with baking soda, baking powder, salt, and beautiful ground cinnamon.
Also, aren't those raisins and chopped dates pretty?
You may think that you can't get a beautiful fluffy whip when using dairy free butter and unrefined sugar but you can! Just as light and fluffy as dairy butter.
Check out the photo below. It is dairy free butter and coconut sugar. A nice pale brown that is puffy and fluffy and didn't take any longer than whipping with dairy butter. About 5 minutes with a mixer.
The photo next to the whipped butter is the same whipped butter mix with two flax eggs and a little dairy-free milk. (I used almond (unsweetened). You can use any dairy-free milk you like but keep it unsweetened.
After you fold in the flax eggs and dairy-free milk all of the rest of the ingredients are added. Fold all of that in and try not to eat too much of the cookie dough.
the dough is loaded with delicious additions that are hard to resist.
Drop a heaping tablespoon of cookie dough onto a cookie sheet about 2: apart. Flatten a little and you're on your way.
The small bits of granola adds a nice crunch which becomes more apparent as they cool down.
They have a perfectly natural sweet balance with lavishly chocolate goodness.
There's always room for Perfect Chocolate Chip Cookies
Nothing is more satisfying as a home baker than to see the joy on people’s faces when they discover a new treat is fresh out of the oven.
One of my downfalls is chocolate chip cookies so I tend to start with cookie dough and chocolate chips.
It's fun to come up with slightly different versions and sometimes I go way over the edge. Like adding a lot of goodies.
These chocolate chunk and date filled cookies are perfect for dipping in almond milk, hot or cold.
It's become another favorite cookie staple in our cupboard that everyone loves and I think it will become that for you too.
Do You Love Chocolate Chip Cookies?
Here are some more recipes that you might enjoy:
It's fun making these giants and the little ones really get a kick out of these Giant Chocolate Chip Cookies.
Nut Free Chocolate Chip Cookies are well, nut free and just big and fat.
2tablespoonsflaxseed meal mixed with 6 tablespoons water
1cupdairy free butter
1tablespoonalmond milk
1 ¼cupcoconut sugar
2cupschocolate chips
2cupsgranola or granola cereal
½cupraisins
½cupdates, chopped in small pieces
Instructions
In a medium bowl add the flour, baking powder, baking soda, cinnamon and salt.
In a small bowl mix the flaxseed meal and water and set aside so it can thicken.
In a large bowl add the butter and coconut sugar and beat with a hand mixer until it is light and fluffy. That takes about 5 minutes.
If you have a granola that is in large clumps put it in a baggie and pound it with a mallet (or some such item) that will crunch the the granola into smaller bits.
Now to the large bowl with the butter mixture add the flaxseed meal mixture and almond milk and stir.
Beat in the flour mixture a half a cup at a time. You can use the hand mixer up to this point.
Now hand mix in the chocolate chips, raisins, dates and granola.
Drop onto an ungreased baking sheet by the tablespoon full. Space about 2" apart.
Bake at 375 degrees for 9 minutes. Let set 3 minutes and remove to racks to cool completely.
Notes
Freezing:
Freeze in airtight containers for up to 4 months. They defrost quickly and you can even eat them straight out of the freezer.
Baked cookies will keep in the freezer for up to 3 or 4 weeks. After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date.
You can freeze that dough, too. Prepare the cookie dough according to the recipe's instructions. Refrigerate the dough for about 30 minutes, and then wrap the cold dough tightly in plastic wrap and add a label with the name of the recipe and the date. Freeze for up to 3 months.
Generally, all cookie doughs can be safely frozen for up to two months, but others have successfully frozen cookies for up to a year, especially if they are vegan.
If you've ever been puzzled by a chocolate chip cookie recipe that calls for chilling your dough for an hour, don't skip it. As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture.
We had far better results when we froze raw slices of the log, then baked those direct from the freezer. But with the drop cookies, we found the difference in freezing methods was negligible. Frozen portions of raw dough baked directly from the freezer and thawed fully cooked cookies were equally delicious.
In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.
In general, any cookie dough containing fat, like butter or shortening, tends to freeze well. But cookie doughs that rely on whipped egg whites for volume and texture will be tough to freeze.
When you're ready to thaw your baked cookies, let them sit at room temperature or heat them up in the oven for a couple of minutes. When it comes to thawing dough, baking the cookies an extra few minutes should do the trick to ensure they're completely defrosted and ready to eat.
Follow this tip: Freeze your baked cookies on baking sheets lined with wax or parchment paper first, until firm, and then transfer them to a freezer bag or another airtight container.
Add the flour and mix to form a dough. If the dough is too dry, add more plant-based milk 1 tablespoon at a time until you reach a stiff dough. Lastly, stir in the chocolate chips. Enjoy it right away or store it in an air-tight container in the fridge for up to 10 days or you can freeze it.
Fridge: Store the cookies in an airtight container (this will keep them from drying out). They'll last for about 7-8 days, depending on how cold your fridge is. Freezer: Store them in a plastic airtight bag or container for up to 3 months.
Wait for the cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
Most cookie dough freezes well, particularly these kinds: Chocolate Chip Cookie dough is the cookie dough that I most often have in my freezer - I always have some of my perfect chocolate chip cookie dough, along with my small batch cookie dough or my brown butter chocolate chip cookie dough. They all freeze well.
Frozen cookie dough balls do not need to be thawed out before baking unless you've been given specific instructions that say to do so. For many cookie doughs, for example, shortbread-style or slice-and-bake cookies, baking immediately from frozen will give you the best results.
Once they're baked, most cookies freeze very well. This can be especially if you're trying to prep cookies for Christmas, a bake sale, or a big party. From classic chocolate chip and snickerdoodle tocut-out sugar cookies, here's how to freeze cookies to enjoy later.
Information. Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months. Moist bars, such as cheesecake and lemon bars, can be refrigerated for seven days.
Room temperature: Use airtight containers, cookie jars, or plastic bags to prevent air exposure and moisture loss. Keep cookies in a cool, dry area. Refrigerated: Use airtight containers or sealed plastic bags to store cookies in the fridge. Monitor the moisture level to avoid condensation.
When you're ready to thaw your baked cookies, let them sit at room temperature or heat them up in the oven for a couple of minutes. When it comes to thawing dough, baking the cookies an extra few minutes should do the trick to ensure they're completely defrosted and ready to eat.
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