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Edible Chocolate Chip Cookie Dough

Edible Chocolate Chip Cookie Dough
YIELD: 4 servings

A gluten-free edible chocolate chip cookie dough that is 100% easy to make and safe to consume!

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  • ½ cup Medjool Dates, pitted
  • ¼ cup vegan butter, melted and cooled
  • 6 tbsp almond milk, divided
  • ½ tsp vanilla extract
  • ¾ cup gluten-free flour blend
  • ¼ cup dark chocolate chip


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.

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.)*

*Store extra date paste in the fridge for up to a week, or freeze for later use.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.