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vegan date and chocolate cookies

Vegan Date and Chocolate Cookies

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Servings 20 cookies


  • 110 g vegan margarine
  • 60 g icing sugar
  • 1 tsp vanilla extract
  • 70 g pitted dates finely chopped
  • 50 g dark chocolate chips
  • 250 g plain flour
  • a pinch of salt
  • 30 g dark chocolate for coating the corners (optional)

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    • Cream the margarine, icing sugar and vanilla extract together in a large mixing bowl.
    • Mix in the finely chopped dates and chocolate chips. Add in the flour and a pinch of salt and mix with your hand until it forms a soft dough.
    • Make the dough into a rectangular shaped block (about 8cm x 16cm x 3.5cm), wrap in cling film and let it sit in the freezer for 30-40 minutes. The dough will be hard on the outside that makes it easier to cut into slices without distorting the shape too much.
    • Preheat the oven to 180°C (gas mark 4.5). Prepare a baking tray with baking paper.
    • Cut the half frozen dough into slices (about 8mm thickness). I made 20 slices but this varies depending on the shape of your dough. Sometimes the chocolate chips pop out as you cut. Gently push it back and reshape the cookie with your hand if needed.
    • Place the cookies on the prepared baking tray and bake for 18-20 minutes. Let them cool down completely before coating the corners.

    Coating the corners of the cookies (optional)

    • Break the chocolate into pieces and put in a microwave safe bowl. Heat on a medium power for a few minutes to melt it. Check and stir few times to make sure it doesn't burn.
    • Coat the corners of the cookies by dipping in the chocolate or you can use a spoon to spread and coat.
    • Let the chocolate harden before serving.
    Keyword vegan cookie recipe, Vegan date and chocolate cookies, vegan date cookies, vegan date dessert, vegan date shortbread cookies, vegan shortbread cookies