Healthy Vegan and Gluten Free Chocolate Cookies

Nutrition / Recipes / September 14, 2016

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Healthy Vegan and Gluten-free Chocolate Cookies
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I find it hard to cut out all sugar and sweets from my daily diet and I’ve come to an understanding that I need a bit of sweetness in my life. But I know the harmful effects of processed sugar and fats that are found in most cookies and candy bars today.

I want to share with you my recipe for chocolate cookies because it’s one you can feel good about eating while satisfying your sweet tooth. It uses leftover almond pulp from making homemade almond milk (which I love to dip my cookies in), natural sugars and unprocessed fats. It also uses my calcium rich nut butter recipe that I shared with you a few weeks ago.

This chewy double chocolate cookie is also gluten free and vegan – and perfect for any occasion!


  • 1 large cup pitted dates ( about 140g or 5 oz)
  • ¼ cup melted dark chocolate (about 60g or 2 oz)
  • 1 cup almond pulp
  • ¼ cup almond butter (I use my homemade nut butter)
  • ¼ cup maple syrup
  • ¼ teaspoon baking soda
  • ½ teaspoon apple cider vinegar
  • ½ cup dairy free chocolate chips


  1. Preheat oven to 350 degrees.
  2. Place pitted dates and melted chocolate in a food processor with an S blade.
  3. Process until a smooth paste forms.
  4. Add in almond pulp, nut butter and maple syrup and process until well combined. Scrape down sides of processor with a rubber spatula.
  5. Add baking soda and apple vinegar and process 1 minute.
  6. Stir in chocolate chips.
  7. Place a large tablespoon of cookie mixture onto parchment paper on cookie sheet.
  8. Bake 15 minutes or until edges harden.
  9. Let cool at room temperature and enjoy!

Leo's vegan chocolate almond meal cookies gluten free recipe

Notes and Tips:

  • If using deglet noor dates that are very dry, you can soak them in boiling water for 5 minutes to soften them.
  • You can use any nut butter you prefer, I have tried with peanut butter and it was delicious!
  • My oven runs on the hotter side so cooking time may vary. I also rotate the cookie sheet as it bakes unevenly. The cookies tend to burn easily so keep a close eye on them especially the first time making them to adjust cooking times.
  • I’ve brought these cookies multiple times to work and everyone is always amazed at how incredible they taste and that they don’t have any flour or eggs!  Let me know if you try making these at home and how you like them!
  • You can also add whatever nuts you like to this recipe: maybe almonds, macadamia or walnuts

Let us know what you think of these cookies in the comments below.


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Confused. 1/2 cup and 3/4 cup chocolate chips?


Hi Janice

Ah yes, thanks for picking that up. It’s 1/2 cup of chocolate chips (dairy free if you are vegan). I’ve updated the post to reflect this.

Thanks so much and enjoy the recipe!

– Jess from AlgaeCal


Looks wonderful — would love to try this but do not know what “almond pulp” is. Could you please explain?

Leonor Gaillard
Leonor Gaillard

Hi Lara!

Almond pulp is the strained leftover almond meal from making almond milk. To make almond milk, you blend almonds with filtered water in a blender and then strain the ‘milk’ in a cheesecloth or very fine sieve. You would squeeze out as much liquid out and have the leftover bits of fine ground almonds left. That is your almond pulp, which is still slightly wet. After this step you can oven dry the almond pulp and have super fine almond meal for gluten free baking or use the wet pulp to make these cookies! Thanks for asking Lara!

– Leonor from AlgaeCal


So happy I found this website! I was so confused and upset to find out I have Osteoprosis and osteopenia . Your site gives me hope. I’m not following dr. Reccomendations for Meds I’ve decided to go theAlgae Cal route and healthy eating. Thank you for giving us another option!

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