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Edible Chocolate Chip Cookie Dough

Provided by:

Natural Delights

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

Directions:

For the date paste: Soak the Medjool Dates in a cup of hot water for 5 minutes. 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: Mix the melted butter, ¼ cup of the date paste, 3 tablespoons of almond milk and the vanilla extract together in a medium bowl. 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). Fold in your chocolate chips. 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.