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Paleo Nut-Free Chocolate Brownie Cookies



  • Preheat oven to 325° and line a sheet tray with parchment paper. 
  • Place about 1 1/2 cups water in a small-medium bowl and warm up until hot. Place the dates in the water and let soak 5-10 minutes to become soft. Remove them from the water and place them in a food processor or blender and add the sunbutter. Blend until combined. It may not be super smooth. 
  • Add in the chocolate chips and vanilla and blend until a dough forms. The heat of the food processor will melt the chocolate and it will combine evenly. Keep blending if the chips aren't melted. 
  • Remove the blade and divide the dough into 12 equal size balls. Press down to about 1/2 inch thick and top with additional chocolate chips. 
  • Bake 9-10 minutes. Do not bake any longer as these are very easy to overbake. 
  • Store in an air tight container at room temperature for up to 3 days and then in the fridge after that.