These gluten-free chocolate date cookies are light, chocolatey, and naturally sweetened with chopped dates for a rich, caramel like flavour. They’re the kind of cookie that feels indulgent without being heavy. Perfect for a cozy afternoon treat or a guilt-free dessert when you want something sweet but balanced.
Made with a blend of almond flour and gluten-free all-purpose flour, these cookies have a soft, tender crumb while staying sturdy enough to hold all those melty pockets of dark chocolate. A splash of brewed coffee enhances the cocoa flavour without tasting like coffee, and yogurt keeps everything moist without extra oil. Flaxseed adds subtle structure and fibre, making these cookies just a little more satisfying with every bite.
Whether you’re baking for a gluten-free household or simply looking for a better-for-you chocolate cookie, this recipe delivers big flavour with simple, wholesome ingredients.
Tips & Tricks for Success
Cool completely before moving—gluten-free cookies are delicate when warm but firm up beautifully once set.
Chop the dates finely so they melt into the dough and distribute evenly—this prevents overly sweet pockets and keeps the texture light.
Use room-temperature butter, eggs, and yogurt for a smoother dough and more even baking.
Don’t skip the coffee—it intensifies the chocolate flavour without adding bitterness.
Let the dough rest for 10–15 minutes before baking to fully hydrate the gluten-free flours and improve texture.
Slightly underbake for softer centres; the cookies will continue to set as they cool.
Other GF Cookies You May Like
Gluten-Free Chocolate Date Cookies
Ingredients
- 100 g soft butter
- 60 g brown sugar
- 3 large eggs, room temperature
- 70 g chopped dates
- 60 g yoghurt, room temperature
- 50 g dark chocolate, melted
- 1 tbsp brewed coffee
- 4 g ground flaxseed
- 60 g almond flour
- 110 g all purpose flour, I used Anitas's AP Gluten Free Flour
- 60 g cocoa powder
- 2 tsp baking powder
Instructions
- In a medium bowl cream the butter and sugar and beat for about 1 minute until the mixture looks creamy and smooth.
- Add the eggs to the butter and sugar and beat them for another minute.
- Blitz the dates in a small blender and add them to the butter, sugar and egg mix.
- In a small bowl add the yoghurt, melted chocolate, coffee and stir in the flaxseed. Whisk these together and add them to the egg mixture.
- To the wet ingredients, add in the almond flour, all purpose flour and the baking powder.
- Bake at 350°F (180°F) for 10 to 12 minutes
How much water do you use with the flax and yogurt?
Oh shoot good catch there. I forgot to remove the water that’s stated. So no water. Just yoghurt. I will fix that
The picture shows the chocolate being melted, but the directions do not list melting as a step. Only indicate putting dates and chocolate in a blender. Also do you add the cocoa with the flour or is this also going in the blender?