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Gooey Date Chocolate Chip Cookies

These gooey chocolate chip cookies are the perfect mix of indulgent and feel-good. Naturally sweetened with soft, caramel-like dates and made rich with almond butter, they're chewy in the center with melty chocolate in every bite - simple, wholesome and so delicious!
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Servings: 20 cookies
Ingredients Method

Ingredients
  

  • 10 large medjool dates pitted and soaked in hot water
  • 1 1/2 cups almond flour
  • 1/2 cup almond milk unsweetened
  • 1/3 cup nut butter any nut butter works great - I usually use almond butter or sunflower butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup chocolate chips
  • 2 tablespoons ground flaxseed optional

Method
 

  1. Preheat oven to 350 degrees and line two baking sheets with silicone baking mats (or spray with cooking spray).
  2. Combine dates, almond flour, almond milk, nut butter, vanilla and sea salt in a food processor until a sticky, thick dough forms.
  3. Fold in chocolate chips by hand (so they don't break apart in the food processor).
  4. Use an ice cream scoop to place balls of dough on the cookie sheet about an inch apart (I like to use a mini one to make more, smaller cookies).
  5. Bake for 15-18 minutes (closer to 15 minutes if you used a mini ice cream scoop), they should be slightly firm on the outside but still soft and gooey on the inside.
  6. Let cool for about 20 minutes and enjoy or store in an airtight container for up to 4 days.