Trader Joe’s seems to always have some rotating supply of impulse-buyable goods. They rotate all their fun little seasonal snacks, and it seems they have new products every few months. When I was last there, my impulse by was their Date Syrup. I love dates and figured it would have some fun baking purpose. And I was right! Bon Appetit recently posted a recipe for agave syrup chocolate chip cookies, so it was very easy to think of the substitute. The Date Syrup is a little sweeter and has a deeper and more distinctive flavor than just agave syrup.

These cookies were sort of weird – the dough doesn’t have any butter and was a lot goop-ier in consistency than cookie dough usually is. It also came together in around 10 minutes, in one bowl. And as someone who is not afraid to back down from a baking challenge, or going the extra mile to make something really delicious (ie. the NYT chocolate chip cookie that involves two types of flour and a long butter beating process and 24 hours in the fridge), I was amazed at how easy these were.

And they really are the perfect chewy cookie. A deep flavor, chewy even days later. I don’t want to be dramatic but… this may now be my ultimate go-to chocolate chip cookie.

When I got the Date Syrup, I imagined I would use it with something peanut butter. So I can’t help but think of adding peanut butter chips or chopped Reese’s into these cookies. Not that the Date Syrup really made these taste like dates, but… peanut butter can truly never hurt.

And I definitely want to try using the date syrup for other things – adding into oatmeal, putting in yogurt, using it as a substitute for agave or maple syrup in other things. There is more research to be done with this. But for now, I can tell you for sure that date syrup makes for a very ideal chocolate chip cookie.

Date Syrup Chocolate Chip Cookies

Author: Audrey

Ingredients

¾ cup packed brown sugar

½ cup extra-virgin olive oil

⅓ cup Trader Joe’s date syrup (or agave nectar)

2 tsp. kosher salt

2 tsp. vanilla bean paste or extract

1 large egg

¾ tsp. baking soda

2 cups all-purpose flour

1 cup chocolate chips

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Instructions

Preheat oven to 350°.
Whisk together brown sugar, olive oil, date dyrup, salt, and vanilla bean paste (or extract) in a medium bowl until well combined. Add egg and whisk to incorporate, then add baking soda and whisk vigorously until fully dissolved.
Using a sturdy spatula or wooden spoon, stir in 2 cups all-purpose flour and chocolate chips until no dry pockets of flour remain.
Scoop dough (in 2 tablespoon or ¼ cup scoops, depending on how large you want them), onto parchment-lined rimmed baking sheet, spacing about 1½” apart.
Bake cookies for 8-10 minutes, until tops look dry and edges are just beginning to turn golden brown. (To ensure cookies remain soft even when cool, do not overbake.)
Let cookies cool on baking sheets until chocolate is no longer melty, about 1 hour.