Chocolate chunk snacking cookies

Chocolate chunk snacking cookies

This post was created in partnership with Bob’s Red Mill.

For the past few months I’ve found myself making these cookies at least once a week. And when I realized the recipe wasn’t on this site I knew I had to change that ASAP. So here I am with what might be your new favorite afternoon pick-me-up: CHOCOLATE CHUNK SNACKING COOKIES! But before I say anything else, I feel like I should probably make it clear that these things aren’t meant to replace cookies of the dessert variety. Because – if I had to just pick one – I’m obviously going to go with the cookie that’s made with brown sugar and unbleached flour.. and is filled with pockets of melted, sweetened chocolate. But snacking cookies have their time and place. Like early in the morning when you’re running out of the house and realize you forgot to eat breakfast. Grab a couple snacking cookies. Or when mid-afternoon rolls around and you really don’t feel like making a proper snack. Grab a couple snacking cookies. Or at 7PM when you can feel the pre-dinner hangry creeping up and you’re like I SWEAR IF THIS PASTA DOESN’T BOIL FASTER. Grab a couple– you get the picture.

These cookies are filled with just enough fat to satisfy your belly and have just enough sugar to satisfy your sweet tooth (if that’s what you look for in a snack). Personally, I’m more of a salty snacker (I’ll take a bag of potato chips over a cookie any day) (but I try to limit my potato chip-intake due to them literally making me feel like crap*) so to scratch that itch I top each cookie with a sprinkle of flaky salt and that seems to do the trick.

But let’s talk about sugar (for the 7328th time) for a minute. I’ve noticed granulated sugar does some gnarly things to my skin (it’s not just limited to cane sugar, either – coconut sugar is just as bad), but we’re going to talk about that another day when I don’t feel so weird trying to pivot from talking at you about snacking cookies to talking at you about how I found out that sugar – not my hormones – was one of the driving forces behind my adult acne (the other driving force was, “beating the crap out of your skin,” according to Adina of SW Basics).

No but really, another day. Because date sugar. Specifically the Bob’s Red Mill variety (I’ve used other brands and the quality just isn’t the same) because this stuff is a game changer. Aside from adding a touch of subtle sweetness and providing a really (read: really, really, really) nice structure to vegan baked goods that also happen to be gluten-free, this stuff lends a bangin’ butterscotch flavor that just can’t be matched by other sweeteners. I wouldn’t necessarily substitute date sugar 1:1 for cane sugar (although Bob’s says you can), but I could totally see myself leaning on it solely for the fact that the flavor of it is truly unparalleled. Even compared to coconut sugar – and you know how much I love the flavor of coconut sugar.

If you have a free moment in the next week or so, please do yourself a solid and whip up a batch of these cookies. They’re chock-full of goodness (quite literally, actually) and really just check all the boxes. I hope you love them as much as I do. <3

*I’m pretty sure that has less to do with the actual potato chips and more to do with the fact that I typically house half a bag in one go.

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Notes: If you’re not a fan of cashew butter, you can use almond, peanut, or any nut butter you’re feelin’. If you want sweeter snacking cookies, feel free to replace part (or all) of the almondmilk with additional maple syrup. If you don’t want to make these in a stand mixer, you can mix everything together by hand. I prefer using the stand mixer for dough that’s on the tough side because it’s easier to get everything evenly incorporated. If you don’t have potato starch, corn starch or tapioca starch will do. Btw: massive bits of 100% cacao are not enjoyable (just a warning). Speaking of the cacao, if baking chocolate isn’t your thing use 70%+ dark chocolate.

This post is sponsored by Bob’s Red Mill, the employee-owned grain company that’s committed to providing good food for all. All opinions are my own (and I think Bob’s Red Mill rules). 


2 tablespoons (24g) unrefined coconut oil
3-4 tablespoons (42-56g) unsweetened almondmilk
1/4 cup (60g) creamy cashew butter

1/4 cup (70g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
2 cups (185g) Bob’s Red Mill super-fine almond flour
1/2 cup (75g) Bob’s Red Mill gluten-free 1-to-1 baking flour
2 tablespoons (20g) Bob’s Red Mill potato starch
1/2 cup (50g) Bob’s Red Mill date sugar

2 teaspoons (8g) Bob’s Red Mill baking powder
3/4 teaspoon (3g) fine sea salt
2 ounces 100% cacao, roughly chopped
Sea salt flakes, optional

Preheat oven to 350˚F. Line a small baking sheet with a silicone mat or parchment paper; set aside. In a small saucepan set over medium-low heat, melt the coconut oil then stir in the almondmilk. Continue heating mixture just until warm then off the heat and whisk in the cashew butter, maple syrup, and vanilla extract; set aside. Add the almond flour, 1-to-1 baking flour, potato starch, date sugar, baking powder, and sea salt to the bowl of a stand mixer fitted with the paddle attachment. Mix for 15-20 second then pour in the liquid ingredients and mix just until combined (30-45 seconds). Add the chopped cacao and mix until evenly distributed. Using a medium cookie scoop, drop the dough onto the prepared baking sheet then flatten with the palm of your hand (flattening is totally optional, BTW) and sprinkle with sea salt flakes, if desired. Bake at 350˚F for 10-12 minutes then let cool on baking sheet. Store in an airtight container for up to one week (though they definitely will not last that long).

Yield: 15 ~2″ cookies


Chocolate chunk snacking cookies


  • Reply Ashley 28 February 2018 at 10:25 PM

    I love, love, LOVE date sugar. I have been using it more and more often in both baked and no-bake treats. I typically sift it since it gets clumpy, but it’s amazing nonetheless. Because, let’s be honest, fresh sticky dates don’t work so well in most recipes.

  • Reply Barbara Moss 1 March 2018 at 3:13 AM

    What are the total carbs in a cookie?

    • Reply Ashlae 12 March 2018 at 11:26 AM

      Hi Barbara –

      I don’t track carbs (or calories, grams of fat, etc.) but you can plug the ingredients into a nutrition calculator and that should do the trick.

  • Reply Cat 1 March 2018 at 5:21 AM

    Is there any substitute for the almond flour? I’m allergic to nuts, but I really want to try and make these.

    • Reply Brittany 1 March 2018 at 12:14 PM

      Hi! I’ve definitely subbed other flours for almond flour…oat or a variation of wheat. I’m not sure if the texture always turns out the same, though, bc I’m not picky when it comes to that.

    • Reply Ashlae 12 March 2018 at 11:27 AM

      Hi Cat –

      Try coconut flour! It can be a bit drying so I’d start with 1 cup and work your way up. The dough should be soft but not sticky.

  • Reply Cady 1 March 2018 at 1:44 PM

    Everyone: sugar sucks for your skin

    Me: Candid, caught polishing off the last bite of cashew milk ice cream, turns to the camera and shakes head in disbelief, mouth still full of ice cream

    • Reply Ashlae 12 March 2018 at 11:28 AM

      I really, really, reaaaaaaaaaaaaaally hate that it’s true.

  • Reply Whitney 1 March 2018 at 2:05 PM

    Those look faaaaaaaaaaaantastic, A. Planning to give them a try fo sho!

  • Reply Alex 1 March 2018 at 2:51 PM

    I just made these with a couple of changes: manuka honey in place of the maple syrup and almond butter in place of the cashew butter. Delicious! Next time I’m going to replace a little bit of the almond flour with date sugar because that flavor really is lovely. New favorite sweetener for sure!

  • Reply Mimi Newman 1 March 2018 at 3:20 PM

    I cannot wait to make this recipe! Thank you Ashley for integrating gf flours into this recipe. I will need to forego the sugars and use Swerve instead but I’m pretty sure it will turn out great. Again, thanks for putting in all this work to come up with great recipes and for making printing out easier for us old folk :-) :-)

    • Reply Ashlae 12 March 2018 at 11:28 AM


  • Reply Natalie 1 March 2018 at 4:46 PM

    Hot damn these look so delicious, not least because I definitely know that why does pasta take 7 years to boil when you’re hungry feel!

    – Natalie

  • Reply Amanda Maguire 1 March 2018 at 5:00 PM

    Oh I am so interested to hear more about your skin-sugar revelation! I’m currently realizing the same thing and have cut way down on sugar (even my beloved coconut) over the past month. I’ve replaced it with…MORE FAT. Coconut butter has been a game-changer for me (I hate it plain, but I love it blended in drinks, etc). I don’t want to curse anything, but my skin’s been happier and I feel more balanced/less grumpy in general. All this to say, I’m so down to learn what’s been working better for you! (And obviously, I pinned your snack cookies to make soon. ;) )

    • Reply Ashlae 12 March 2018 at 11:31 AM

      Hi Amanda –

      It actually kind of sucks that sugar is 1/2 to blame for my shitty skin because I.. looove sugar. But not as much as I love having clear skin. ;) I’ve never tried adding coconut butter into blended drinks but I’m going to try it next time I make a cuppa CBD golden milk. Thanks a milli for the tip and HOORAY FOR BETTER SKIN. <3

  • Reply Flora 5 March 2018 at 9:50 AM

    These look so yummy! Do you think you could swap the maple syrup for honey??

    • Reply Ashlae 12 March 2018 at 11:31 AM

      Hi Flora –

      I haven’t tried it but someone else did with success. GO FOR IT!

  • Reply Hannah 5 March 2018 at 1:26 PM

    I made these yesterday and they are 1000% my new go-to cookie. SO easy (I mixed by hand and it was no problem), incredibly tasty, and just un-decadent enough that I can snack on them whenever and not feel bad about it. Can you tell this is my FAV kind of recipe!? <3

    • Reply Ashlae 12 March 2018 at 11:32 AM

      Hi Hannah –

      I am so happy to hear that. HAPPY SNACKING!

  • Reply Julia 5 March 2018 at 9:08 PM

    Yes yes yes one million times yes, these look amazing!

  • Reply Annette 8 March 2018 at 7:49 AM

    As always, your posts make me laugh out loud. Always a plus after reading the morning news. Thanks for a yummy looking recipe. I’ve never heard of date sugar. Definitely going to give these a try.

  • Reply Isabelle 9 March 2018 at 8:44 PM

    Can’t wait to try this! But quick question, can you sub corn starch for potato starch? Don’t have any potato starch on hand :(

  • Reply Cindy 12 March 2018 at 7:04 AM

    I made these yesterday. I love dates, but the flavor of these reminded me of ‘fig newtons! (which I NEVER liked!!!) Followed recipe exactly. I would def make again, but would use brown sugar or coconut sugar instead. I was surprised that I liked using unsweetened chocolate! :) Also looking forward to post on sugar & skin issues!!!

    • Reply Ashlae 12 March 2018 at 11:34 AM

      Hi Cindy –

      So interesting! I haven’t noticed a taste even remotely similar to fig newtons but I’ve never really eaten them much. Curious.. did you use BRM date sugar? I’ve found the flavor of their date sugar is completely different from other varieties on the market.

  • Reply Cindy 15 March 2018 at 10:58 AM

    Hi Ashlae! And of course I didn’t use BRM! (lol). Since I love dates, I figured all date sugars were pretty much the same. I happened to have “Aunt Patty’s Organic Unrefined Date Sugar” in my pantry….(I think I got it at Sprouts). Anyway, it was prob old, because I know I got it a long time ago & never used it AND there was no expiration date that I could find! I will get some BRM & try again. Will let you know how they compare! Thanks so much for answering back & inquiring!!!

    • Reply Ashlae 15 March 2018 at 3:15 PM

      Hi Cindy –

      Nope, they’re definitely not all the same. BRM sugar is processed differently and adds a touch oat flour to the sugar. ;)

  • Reply Rhonda @ Change In Seconds 20 March 2018 at 4:09 PM

    Looks amazing! Will give it a try.

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