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Medjool Date Chocolate Covered Nut Butter Cookies

Medjool Date Chocolate Covered Nut Butter Cookies



  • 1 cup peanut or almond butter
  • 1 ½ cup Natural Delights® Medjool Dates, pitted 
  • 2 teaspoons vanilla
  • 1 extra large egg
  • 1 teaspoon salt


  • 226 g chocolate, melted
  • Peanuts or almonds, chopped for the topping


  1. In a food processor, blend together the nut butter and dates until the dates are finely chopped, using a series of pulses and scraping down the sides of the bowl.
  2. Add the rest of the ingredients, blending well.
  3. Turn the dough onto a work surface and roll into balls of 5 cm to 8 cm in size. Can be refrigerated for up to three days before baking.

To bake, preheat the oven to 160 ˚C (325 ˚F).

  1. Place the balls about 8 cm apart on a lined cookie sheet. 
  2. With a fork, press a plus sign into the top of each ball to flatten it.
  3. Bake for 8-10 minutes. Do not overbake. Let the cookies cool before applying the chocolate.
  4. Drizzle or dip halfway with the melted chocolate, then sprinkle with nuts.

Store in an airtight container for up to two weeks. Makes 20-24 cookies.