snowy mountain

Brown Rice Date Chocolate Chip Cookies

When I first made these cookies, I was really excited! Who would’ve thought these were only sweetened by dates? I usually think chocolate chip cookies are pretty good… usually saved by the chocolate chips. But I love the cookie part of these cookies as much as the chocolate chips! It is moist without being undercooked and has so much more depth of flavor than just butter and sugar. If you are looking to use up some butter and sugar, try one of my other chocolate chip cookie recipes, like the Thick Chocolate Chip Cookies! Enjoy the process!

Total time (including baking): 25 min. Makes about 20 medium-sized cookies.

Materials: Processor; 1 mixing bowl; measuring vessels; cookie or toaster tray. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 4 tbsp tahini and/or nut butter
  • 15 Deglet Noor (or 8 Medjool) dates
  • 7 tbsp (4 oz) apple sauce
  • 1 egg
  • Vanilla, optional
  • 1 cup brown rice flour
  • ⅔ cup almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • Chocolate chips, nuts, oats, and/or coconut flakes
date brown rice chocolate chip cookies


  1. Preheat oven to 350˚F. Chop 15 Deglet Noor (or 8 Medjool) dates.
  2. In a processor, blend together 4 tbsp nut butter, dates, and 7 tbsp (4 oz) of apple sauce. Transfer this mixture into a mixing bowl.
  3. Add the egg and vanilla. Mix well.
  4. In a measuring cup, measure and mix together the 1 cup brown rice flour, ⅔ cup almond flour, 1 tsp baking soda, and ½ tsp salt. Add this to the wet ingredient bowl.
  5. Add in chocolate and/or coconut flakes as desired. Mix all together.
  6. Spoon the dough onto a tray. No need to form into balls. Bake at 350˚F for ~12 min in the oven or at 325˚F for ~10 min in the toaster.

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