I’ll be honest—when I first tried cutting out refined sugar, I thought desserts were off the table. No cookies?
No way. But then, I discovered the magic of dates.
These little gems are nature’s candy, packed with fiber, natural sweetness, and that perfect caramel-like chew. Combine them with nutty almonds, a hint of cinnamon, and a touch of vanilla, and you’ve got yourself a cookie that’s not just good—it’s dangerously good.
These Paleo Almond Date Cookies are soft, chewy, and naturally sweetened. No refined sugar, no dairy, no grains—just real, wholesome ingredients that taste like a treat but keep your body happy. Plus, they’re ridiculously easy to make.
Let’s bake!
Tips for the Best Cookies
- Soften Your Dates: If your dates are a little dry, soak them in warm water for 5 minutes before blending.
- Make It Vegan: Swap the egg for a flax egg (1 tbsp flaxseed + 3 tbsp water, let sit for 5 min).
- Extra Crunch? Toast the almonds first for a deeper, nuttier flavor.
- Storage: Store in an airtight container at room temp for 3 days or in the fridge for up to a week. You can also freeze them!
Serving Suggestions
These cookies pair beautifully with a cup of hot chai, a dollop of coconut yogurt, or just straight off the baking sheet (I won’t judge).
They’re the perfect snack, post-workout bite, or healthy dessert.

Chewy Paleo Almond Date Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Soft, naturally sweet cookies made with almonds and dates. Paleo, gluten-free, and refined sugar-free.
Ingredients
- 1 cup raw almonds
- 1 cup Medjool dates, pitted (about 10 large)
- 1 egg (or flax egg for vegan option)
- 2 tbsp almond butter (or any nut butter)
- ½ tsp cinnamon
- ½ tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp salt
Optional add-ins:
- ¼ cup dark chocolate chips (for extra indulgence)
- 2 tbsp shredded coconut (for a tropical twist)
- ¼ cup chopped walnuts (for added crunch)
Instructions
1. Prep the Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a food processor, blend the almonds until they form a coarse flour.
- Add the dates and pulse until combined. The mixture should look crumbly but sticky.
- Toss in the egg, almond butter, cinnamon, vanilla, baking soda, and salt. Blend until a sticky dough forms.
2. Shape the Cookies
- Scoop out tablespoon-sized portions and roll them into balls. Flatten slightly with your fingers.
- If you’re adding chocolate chips, coconut, or nuts, mix them into the dough before shaping.
3. Bake & Enjoy
- Bake for 10-12 minutes, until the edges are lightly golden.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. (Trust me, they’ll firm up as they cool!)
Notes
Store in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Paleo
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg (0mg if vegan)