Preheat: Set oven to 350 degrees F. Soak dates in water to soften.
Make date paste: Mash softened dates into a paste using a fork, food processor or mixer.
Melt: Using a double-boiler, melt chocolate over low-medium heat.
Mix: In a large mixing bowl, combine date paste, honey and eggs. Blend until thoroughly combined.
Combine: Stir in vanilla and olive oil. Slowly add in melted chocolate, stirring as you pour.
Add dry ingredients: Add salt, baking powder and flour. Mix until combined.
Shape: On a lined baking sheet, form dough into 1-inch balls. They can be fairly close as the cookies don’t expand much.
Add chocolate: Top each cookie with a couple chocolate chips.
Bake: for 15-20 minutes or until an inserted toothpick comes out clean. Remove from oven to cool, sprinkle with a bit of salt (I like to use Himalayan Sea Salt). Enjoy!
Notes
LEFTOVERS/STORAGE: Store cookies in an airtight container at room temperature for up to five days.MAKE GLUTEN-FREE: Use gluten-free flourMAKE VEGAN: Though I haven’t tested it, flax eggs would likely work in this recipeNUTRITION NOTES: Though naturally sweetened and made with whole grain spelt flour, these cookies are still cookies and are intended to be an occasional treat - enjoy and savor them as a part of a healthy balanced diet.