These Cacao Cookies are a yummy, whole food and refined sugar-free alternative to store-bought chocolate chip cookies. This is the perfect recipe to enjoy chocolate chip cookies without the sugar! Sweetened naturally with fruit and made with cacao nibs and powder instead of chocolate, they don’t need to be a ‘sometimes’ food. Which is great, because your kids will likely want to eat these delicious cookies all the time!
A sugar-free Chocolate Cookie
Just like with Sultana Cookies, these chocolatey Cacao Cookies have a light cake-like texture, rather than a chewy cookie texture. This is because dates are used as sweetener, instead of refined sugars. Our household are fans of the lighter texture. It makes it easy for those little people with fewer teeth to eat too, so these are great for toddlers! 😁
Cacao is considered a superfood. So I love using it as a substitute to other chocolate products, especially when home baking for children. Just be mindful of introducing young babies to any cacao or cocoa products [1].
Ingredients in Cacao Cookies
The ingredient list for these refined sugar-free chocolate cookies is mainly pantry staples:
Pitted dates – These are soaked and then processed with the water to make a paste. It’s the dates in this recipe that mean you don’t need brown sugar or other refined sugars.
Cacao nibs – Cacao nibs (at times written cocoa nibs) are crushed cacao beans, so their texture is like chopped nuts or seeds. Soaking them before adding them to the cookie batter softens them somewhat, to come out like a dark chocolate chip. If making this recipe for younger children (or those without most teeth?) you might like to leave this ingredient out.
Cacao powder – You’ll likely find this in the health food section of your supermarket. If you want or need to, you can substitute this with unsweetened cocoa powder in equal measure.
Wholemeal/whole wheat flour – I use wholemeal/whole wheat flour, to use the least processed ingredient where possible.
Butter – Unsalted, chopped into small pieces for easier mixing.
Vanilla bean paste – Vanilla bean paste has a slightly stronger taste than vanilla extract, but you can substitute it in equal measure.
Baking powder – The raising agent.
Egg – For binding.
Water – For soaking the dates and cacao nibs.
How to make Cacao Cookies
For this recipe, you’ll need a high-powered food processor, blender or a Nutribullet to make a date paste.
First, soak the dates and cacao nibs separately in boiling water. Chop the dates to a paste, and then cream the butter, vanilla bean paste and egg together. Next, mix in the dry ingredients (flour, cacao powder, baking powder and drained cacao nibs) at medium speed. Using a heaped tablespoon, scoop and shape the dough mixture into balls and place on baking trays. This is a very quick cookie recipe to whip together!
Thermomixer? This is a super easy Thermomix cookie recipe. First, soak the dates and cacao nibs separately in boiling water. In your machine, make a date paste by chopping the dates and water. Next, mix in the butter, vanilla bean paste and egg. Then mix in the dry ingredients (flour, cacao powder, baking powder and drained cacao nibs). Using a heaped tablespoon, scoop and shape the dough mixture into balls and place on baking trays. Quick and easy!
Everyone! Once on a baking tray, you’ll need to flatten the cookie dough balls for the best results. These cacao cookies won’t spread much at all, because of the lack of refined sugar in them. I’ve forgotten this step before with this similar Sultana Cookies recipe, and the final product was a batch of yummy cake-like balls 😂. When ready, bake cookies in the oven for 10 minutes until golden brown.
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker methods..
Storing
These Cacao Cookies can be stored at room temperature in an airtight container for up to 3 days, or in the freezer for up to 3 months.
These cacao nib cookies are a favourite of PK to have in his school lunchbox. I’m happy to give this kind of cookie to him as a ‘sweet treat’, given they have no refined sugar! I tend to make a batch of cookies and put them straight into the freezer, for my lunchbox stash. They only take about half an hour to defrost, so whether you pack lunch in the morning or the night before, they will be ready to eat by first break.
If you’re looking for another sugar-free treat that uses cacao, try my Cacao ‘Chocolate’ Bliss Balls. They’re great for the freezer stash too!
If you bake these Cacao Cookies, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. Thanks! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby and toddler-friendly sweets recipes.
Happy baking,
Chloe x
Cacao Cookies (no added sugar)
Category: SweetsTap or hover to scale
Ingredients
- 120 g pitted dates
- 60 ml boiling water for the pitted dates
- 30 g cacao nibs (Note 1)
- 2 tbs boiling water for the cacao nibs
- 125 g unsalted butter (Thermomixers: softened and cut into 3cm cubes)
- 1 tsp vanilla bean paste
- 1 egg
- 170 g wholemeal/whole wheat flour
- 3 tbs cacao powder
- 1 tsp baking powder
Instructions
- Measure the pitted dates and boiling water into a bowl, and let soak for 15 minutes. At the same time, soak the cacao nibs in boiling water in a small bowl for 15 minutes. Drain the cacao nibs.
- Pre-heat oven to 200°C/390°F (180°C fan-forced). Line a baking tray with parchment paper or lightly grease.
- Using a high-powered food processor or blender, blend the dates and water until paste-like.
- Add the butter, vanilla bean paste and egg, and blend until light and creamy.
- Add the flour, cacao powder, baking powder and cacao nibs to the creamed mixture, and mix at low speed until just combined.
- Use a heaped tablespoon to measure out cookie dough mixture and roll into balls. Arrange on cookie sheet or baking tray, approximately 3cm/1 inch apart, and flatten balls to 1-2cm/0.5 inch thickness (Note 3). Bake for 10 minutes. Transfer to a cooling rack.
Thermomix Instructions
- Measure the pitted dates and boiling water into the mixing bowl, and let soak for 15 minutes. At the same time, soak the cacao nibs in boiling water in a small bowl for 15 minutes. Drain the cacao nibs.
- Pre-heat oven to 200°C/390°F (180°C fan-forced). Line a baking tray with baking paper or lightly grease.
- Chop dates for 15 seconds, speed 4, MC on. Scrape down the mixing bowl and repeat if necessary until dates are paste-like (Note 2).
- Add the butter, vanilla bean paste and egg. Chop for 30 seconds, speed 4, MC on. Scrape down the mixing bowl.
- Add the flour, cacao powder, baking powder and cacao nibs. Chop for 20 seconds, speed 2, MC on.
- Use a heaped tablespoon to measure out cookie dough mixture and roll into balls. Arrange on cookie sheet or baking tray, approximately 3cm/1 inch apart, and flatten balls to 1-2cm/0.5 inch thickness (Note 3). Bake for 10 minutes. Transfer to a wire rack to cool.
Recipe Notes
Nutrition Information
[1] Cacao (Chocolate), 2023, Solid Starts Inc.
One Response
Absolutely delicious and can eat as many as I want without feeling guilty.