1/2 cup oil, olive, sunflower, or oil of choice
1 cup date sugar
1 tablespoon water
1/2 teaspoon cinnamon or vanilla
1/2 teaspoon sea salt or Himalayan salt
1/2 teaspoon baking soda
Preheat your oven to 375 F. Line two baking sheets with parchment paper or a baking mat.
In a large mixing bowl or stand mixer with a paddle attachment, add the oil, nut butter, and sugar. Beat until creamy.
Follow that up with adding the egg and water; beat until combined.
In a separate bowl, combine the flour, cinnamon, salt, and baking soda; beat until combined. (If you are using vanilla, add that into the wet mixture, not into this bowl of dry ingredients.)
While mixing at a low-speed, slowly combine the dry ingredients into the wet mixture. Mix until it forms a very soft dough.
Add vanilla, egg, and water. Mix for 1-2 minutes, until all ingredients are dissolved and mixed together.
Maintaining the slow speed, fold in the chocolate chips.
Line the dough on the baking sheet in rounded tablespoon dollops. You can use the spoon to flatten the dough or leave rounded. We have both explains shown in the images below.
Bake for 8 to 10 minutes, until the edges are lightly brown.
Cool on pan for 1 to 2 minutes until the cookie sets, then transfer onto a cooling rack.