Date Chocolate Chip Cookies
If you haven’t noticed yet, I LOVE creating different chocolate chip cookie recipes. I have a traditional one, a sweet potato one, a banana one.
A friend brought me a 2 lb box of Medjool dates from Brooklyn and I thought using them to naturally sweeten a chocolate chip cookie would be a fun idea to try. And the results were AMAZING! Combined with almond butter and almond flour, the taste is deep, rich and sweet and the texture is super soft and chewy. SO GOOD! Jack ate 5 of them, so he approved.
A few notes! Make sure you get Medjool dates (not just regular dates). Medjool dates are typically found in the produce section since it’s a fresh fruit! They are bigger and deeper in color and flavorful.
You’ll also need a super runny almond butter, not the bottom of the jar or chunky. I tried a few varieties, and the Trader Joe’s raw almond butter was the best! I added milled flax from Tiny Sprouts to add a boost of nutrition. Use code MICHELLE10 for 10% off!
Ingredients
1 cup pitted Medjool dates
1/2 cup soft, runny almond butter (no salt or sugar added)
1 teaspoon vanilla extract
3 tablespoons melted coconut oil
1 cup almond flour, slightly packed
1/4 cup milled flax
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup dark chocolate chips
Maldon sea salt for sprinkling on top (optional)
Instructions
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
2. Place dates and a splash of water in a food processor and do small pulses until dates start to break down. Pulse for a few minutes (scraping the bowl occasionally with a rubber spatula) until it’s creamy
3. Then add almond butter, vanilla and coconut oil. Pulse until blended, scraping the bowl when needed
4. Add almond flour, flax, baking soda and salt. Pulse until it’s blended (the dough will almost form into a ball when ready)
5. Remove dough to a separate bowl and stir in the dark chocolate chips
6. Scoop out a portion of dough, roll into a ball and flatten into a cookie shape on your baking sheet (these really won’t spread, so make them the thickness and size you would like)
7. If using Maldon sea salt, sprinkle a little on top
8. Bake for 9-10 minutes, let cool on the baking sheet for a few minutes then transfer to a cookie rack until fully cooled
9. Store in an air-tight container for 2-3 days
Date Chocolate Chip Cookies