Farm Family Recipes

• 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

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.