No-Bake Chocolate Chip Cookie Dough Stuffed Dates
By now you know… I have a serious soft spot for sweet snacks. And these bite-sized cookie dough-stuffed dates are officially another one to add on your “must-make” list.
The best part? You don’t need a long ingredient list or a ton of time to pull them off. They come together quickly, taste like a little treat, and feel extra special with very little effort. And as always, if peanut allergies are a concern in your house, you can easily swap the PB for almond butter, sunflower seed butter, or cashew butter—they all work well.
Cookie dough has honestly been a lifelong obsession. As a little girl, I was that kid sneaking spoonfuls straight from my mom’s mixing bowl. Fast forward to now, and as a registered dietitian, I’ve channeled that love into better-for-you versions that are safe to eat raw and still completely delicious like my Oatmeal Chocolate Chip Cookie Dough and Walnut Cookie Butter. I’ve also transformed those nostalgic cookie dough vibes into Cookie Dough Bars, Bites with Chocolate Dip, and Mini Cookie Dough Ice Cream Sandwiches — so yeah, this is kind of my thing.
This recipe felt like the natural next step. I’ve become a pro at using dates as a vehicle for all kinds of goodies — and if you’ve tried my Pecan Pie Stuffed Dates, Snickers Dates, or Bacon Wrapped Dates, you already know what I mean. Dates are naturally sweet, perfectly portioned, and incredibly versatile… they’re basically tiny caramel boats waiting to be filled!
Stuff them with a creamy cookie dough-like filling, add a sprinkling of mini chocolate chips, and suddenly you’ve got something that looks impressive, tastes indulgent, and comes together in about 15 minutes. Nice deal!
Try my 2-Ingredient No-Bake Chocolate Fudge next!
Chocolate Chip Cookie Dough Stuffed Dates (No-Bake & Healthy)
Ingredients
- 28 large Medjool dates, pitted and split lengthwise
Cookie Dough Filling:
- ½ cup almond flour
- ¼ cup peanut butter, or almond, cashew, sunflower seed, or soy nut butter
- ¼ teaspoon kosher salt, use slightly less if using fine salt
- 1 ½ tablespoons maple syrup, or honey
- ¼ teaspoon vanilla extract
- 2 tablespoons mini semi-sweet or dark chocolate chips, plus more for topping
Instructions
- Make the cookie dough. In a medium bowl, stir together the almond flour, nut (or seed) butter, salt, maple syrup, and vanilla extract until smooth and dough-like. Fold in the mini chocolate chips.
- Portion the dough and stuff dates. Scoop small portions of the dough (about ½ to 1 teaspoon each) and roll into small balls. Gently open each pitted date and press the dough inside. Lightly press to secure.
- Top it off. Sprinkle extra mini chocolate chips on top—or flip the stuffed side into a bowl of chips so they stick for that bakery-style finish. Lastly, sprinkle on a light dusting of optional coarse salt for the perfect sweet-salty flavor!
- Chill & enjoy. Pop them in the fridge for about 30 minutes to firm up if you like… then dig in!
Notes
• If your dough feels sticky or runny, chill in the fridge for 10–15 minutes before rolling.
• If the dough feels dry, add a small drizzle of maple syrup or an extra spoonful of nut/seed butter. Fun variations:
• Add a sprinkle of flaky sea salt on top for that sweet-salty combo
• Swap mini chips for shredded coconut
• Add a pinch of cinnamon for a cozy twist Gluten-free: Naturally gluten-free—just be sure your chocolate chips are certified GF. Vegan: Use maple syrup (instead of honey) and dairy-free chocolate chips. Nut-Free: Use sunflower seed butter or soy nut butter and swap almond flour for sunflower seed flour. Regular wheat flour will not work—it’s unsafe to eat raw. Coconut flour and oat flour will not result in an ideal texture.
Delicious.. I love sweet snacks too.And i’m trying to be so much healthier, so these were great treat!
Can you tell me though what the nutrition information is?I looked over the recipe several times and couldn’t find it like should you just eat one or can you have two?
I didn’t have large prunes, so used very small ones, but still delicious..
Amy!! Ahhh you caught a little mishap…thank you for that!! I just added the nutrition info to the bottom of the recipe, and I’m so grateful you pointed it out!
For reference, each stuffed date (using large Medjool dates) comes in at 90 calories per piece. If you used smaller dates (which it sounds like you did), they’re likely closer to ~50 calories each, and the rest of the nutrition numbers will drop accordingly too.
As for portion… I consider 2 stuffed dates a serving for the larger ones and likely 3 or 4 for the smaller ones. But you can follow your sweet tooth. Sometimes just one will do the trick! 😉 Thanks for sharing this wonderful review and for catching the nutrition info mixup! xx
So delish! Perfect sweet treat for my evening snack!
So happy you enjoyed these stuffed dates, Angela! xx