Chocolate Chip Cookie Dough Stuffed Dates (No-Bake & Healthy)
Soft, caramel-y Medjool dates filled with a creamy center and finished with mini chocolate chips… completely irresistible.
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
Storage: Store in an airtight container in the refrigerator for up to 1 week.
Texture Tips:
• 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.
• 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.
Nutrition Information per serving
Serving Size: 1 DateCalories: 90Carbohydrates: 17gProtein: 1.5gTotal Fat: 2g— Unsaturated Fat: 2.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 20mgPotassium: 160mgFiber: 2gTotal Sugar: 14g— Natural Sugar: 14g— Added Sugar: 1gCalcium: 20mgIron: 0.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.