Chocolate-topped date and peanut butter cookies

Soft, naturally sweet, and oh-so-simple – with a gooey chocolate twist.

This recipe is one of those happy little treats that came from blending comfort and ease — sweet dates, creamy peanut butter, and just a handful of nourishing ingredients. They’re the kind of cookie you can whip up in under 30 minutes, and they somehow manage to feel both indulgent and wholesome all at once.

The idea started with a craving for something soft, rich, and just sweet enough — and I’ve been making some version of these ever since. They're especially lovely when you keep a stash in the freezer for those “just one bite” moments.

And while the cookies are completely delicious on their own, adding a slick of chocolate on top takes them somewhere extra special. You can melt a few squares of dark chocolate or make your own with coconut oil, cocoa, and a little maple syrup.

🛒 Ingredients (Makes 8)

• 100g peanut butter (If yours is a bit stiff or cold, just warm it in the microwave in 30-second bursts until soft and stirrable)

• 4 medjool dates

• A pinch of sea salt

• 3 tbsp ground almonds

• 1 tbsp chia seeds or ground seed mix

  
  

Optional chocolate topping

• A few squares of dark chocolate, melted

  OR

• 1 tbsp coconut oil

• 1 tbsp cocoa powder

• 1–2 tsp maple syrup or your favourite liquid sweetener

  
  

🥣 Method

1. Soak the dates

Remove the pits and soak your dates in a bowl of just-boiled water for 10 minutes until soft.

2. Make your chia egg

Grind your chia seeds into a powder (I use my little handheld blender), or use a pre-ground seed mix. Stir with 3 tbsp of water and leave it to thicken — it’ll turn gloopy, like an egg.

3. Preheat your oven

Set it to 160°C fan. Line a baking tray with greaseproof paper and a little coconut oil.

4. Blend the dates

Drain the dates and blend them into a smooth paste using a stick blender or food processor.

5. Mix the dough

Add the blended dates, peanut butter, sea salt, ground almonds, and chia egg to a bowl. Mix until combined. The dough will be sticky and soft.

6. Shape your cookies

Scoop into small balls, roll gently, and flatten onto your tray with your hands or the back of a wet spoon or spatula.

7. Bake

Bake for 10 minutes, or until golden around the edges. Let them cool on the tray — they’ll firm up as they rest.

8. Add chocolate (optional but encouraged!)

Once cooled, drizzle or spread the melted chocolate over each cookie. To make your own: melt the coconut oil, stir in cocoa powder and maple syrup until smooth, and spoon over the tops.

Let the chocolate set at room temp, or pop them into the fridge or freezer to speed it up.

🍫 Optional Toppings

Take your chocolate layer to the next level with one (or more!) of these finishing touches:

• Crushed roasted nuts

• Toasted coconut flakes

• Flaky sea salt

• Cacao nibs

• Sesame or hemp seeds

• A dusting of cinnamon or espresso powder

🧡 Optional Swaps & Additions

These cookies are made to be adapted. Here are a few ways to customise:

• Nut-free? Swap peanut butter for a seed butter.

• No almonds? Use oat or coconut flour instead.

• Add-ins: Stir in chopped nuts, cacao nibs, or dried fruit like raisins or cranberries for more texture.

• Chocolate inside! Fold some dark chocolate chunks straight into the dough for a double-chocolate version.

  
  

❄️ Storing & Freezing

These keep well in the fridge for up to 5 days, or freeze beautifully — chocolate topping and all. Let them defrost at room temp, or enjoy them straight from the freezer for a chewy, fudgy bite.

For more gluten-free bakes, easy sweet treats, and cosy recipe inspiration, check out my Instagram @rubysgfkitchen  💛

Happy Baking,

Ruby X