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Chocolate Chip Snickerdoodles


  • Makes about 24 cookies
  • 3/4 cup whole wheat flour
  • 3/4 cup sugar (granulated or brown)
  • 1 teaspoon baking powder
  • 1 teaspoon baking spice or 1/2 teaspoon cinnamon + 1/4 teaspoon all spice + 1/4 teaspoon nutmeg
  • 1 /2 teaspoon salt
  • 1/4 cup date puree or Sunsweet Lighter Bake (dates softened and blended)
  • 1 teaspoon vanilla
  • 1 cup chocolate chips (dairy free)


  1. Preheat oven to 350 F. Grease 2 baking sheets or cover with parchment paper or Silpat baking sheets.
  2. In medium bowl, combine flour, sugar, baking powder, salt, and spices. Set aside.
  3. In bowl of a stand mixer or hand mixer, combine date puree and vanilla on medium speed until blended. Gradually add dry ingredients until combined. Add chocolate chips and stir until blended throughout.
  4. Drop dough onto greased baking sheets by the teaspoon, spacing cookies at least 1 inch apart.
  5. Bake for 12-15 minutes, or until lightly browned. Let cool for 30 minutes before storing. Last about 1 week in a sealed bag or container.