Edible Chocolate Chip Cookie Dough
Sugar Swap

Replace Processed Sugar From Your Diet With Medjool Dates!

Edible Chocolate Chip Cookie Dough

Ingredients

  • ½ cup Medjool Dates, pitted (I used Natural Delights)
  • ¼ cup vegan butter, melted and cooled
  • 6 tbsp almond milk, divided
  • ½ tsp vanilla extract
  • ¾ cup gluten-free flour blend (I used Now Foods All-Purpose Flour)
  • ¼ cup dark chocolate chip

Preparation

For the date paste

  1. Soak the Medjool Dates in a cup of hot water for 5 minutes.
  2. Place the Medjool Dates in a food process or high-speed blender with 2 tablespoons of the soaking water, and blend until a thick paste forms. (Add more water if necessary.)*

For the cookie dough

  1. Mix the melted butter, ¼ cup of the date paste, 3 tablespoons of almond milk and the vanilla extract together in a medium bowl.
  2. Add the flour and stir until combined. (If your dough is too crumbly, add 1 tablespoon of almond milk at a time until the desired consistency is reached).
  3. Fold in your chocolate chips.
  4. Grab a spoon and enjoy or store in the fridge for up to a week.

Notes

*Store extra date paste in the fridge for up to a week, or freeze for later use.