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Edible Chocolate Chip Cookie Dough
  • 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.
Provided by:
Natural Delights

Where You Can Buy Ingredients:

Farmers
Bard Date Company (Powered by Peanut Patch)

Yuma, AZ, 85364
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