Easy 7-ingredient almond flour chocolate chip cookies that are vegan, paleo, and naturally sweetened with dates. Gluten-free, refined sugar-free, and ready in 30 minutes for a guilt free treat!
Originally published on November 2, 2017, updated on September 10, 2025.
Table of contents
The chocolate chip cookie is a classic treat, and with the endless options of CCC recipes out there it’s hard to pick and everyone has their personal preferences. Crunchy or crispy or chewy? Thin or thick? Small so you have to have two at once or jumbo so you have to save half for later? Chocolate chips or chocolate chunks or mini chips? And that’s before we even get into dietary preferences. So I don’t really believe in a single best chocolate chip cookie recipe, but I do believe this one has lots to love about it…
- Just 7 ingredients
- Vegan, grain-free, gluten-free, and paleo-friendly—these cookies are for everyone
- Refined sugar free sweetened with medjool dates
- Soft and lush and moist and so so delicious
- FULL of chocolate chips (feel free to add more than called for!)
- Easily elevated with a flaky salty sprinkle on top
How To Make These Almond Flour Chocolate Chip Cookies
This cookie dough is quick and easy to prepare, but because we are using medjool dates for the sweetener you will need a blender or a food processor to make it. I prefer a food processor because the mixture is a bit thick for blending. You can just blend the wet ingredients in the food processor and then transfer to a bowl for the rest of the mixing, or make the entire cookie dough right in the food processor—up to you!
Almond Flour Date Cookie Ingredients
Like I said, there are just 7 of them! But let’s break it down one by one:
- Medjool dates. Or any kind of dates, although medjool are my favorite for baking. I highly recommend measuring these by weight since they can vary a lot in size and don’t fit easily into a measuring cup.
- Nut or seed butter. I used cashew butter, but almond butter, SunButter, tahini, peanut butter, etc. would all work.
- Vanilla extract. A CCC essential.
- Almond flour. This is the key to a moist, soft, buttery cookie without the need for butter. And it keeps this recipe gluten and grain free as well.
- Baking soda and salt. More CCC essentials.
- Semi-sweet chocolate chips. Semi-sweet are my favorite for chocolate chip cookies, they are the perfect in between of a little bit dark but still super melty in a warm cookie. But you can use whatever kind you love.
- Flakey salt. An honorary 8th ingredient, it’s optional but highly recommended!
Step-By-Step Instructions For Making The Cookies
Step 1: Soak the dates. When I originally posted this recipe back in 2017, it called for making a date paste with water and dates first and then using that to sweeten the cookie dough. The downsides: 1) an extra step and 2) excess water in cookies makes for a very soft texture. So when I re-tested the recipe to update it, I wanted to skip that part and just use the dates themselves. However, there is very minimal liquid in this recipe so you do need to soak the dates first in warm water so they blend smooth.
Step 2: Blend the wet ingredients. The dates, the nut or seed butter, and the vanilla. It will be a thick paste and it doesn’t have to be perfectly smooth, but as smooth as possible please. I do recommend a natural nut/seed butter that is on the runnier side to make this step easiest.
Step 3: Add the dry ingredients. The almond flour, baking soda, and salt. Either add them straight to the food processor or transfer the paste to a bowl and mix in the dry ingredients with a spatula. If you do choose to mix in the food processor, be careful not to over mix. Just combined is perfect.
Step 4: Add the chocolate chips. But most importantly, make sure the batter is NOT warm anymore from the soaked dates. If the batter is warm, it will melt the chips as you mix them in. Not idea. If you are mixing in the food processor, just pulse the chips in. If you are mixing by hand, fold in with a spatula. I like to add a few extra chips on top of each cookie after the dough balls are on the pan.
Step 5: Flatten the cookies. This is a step you don’t have to do with a traditional cookie. But when we’re using healthier ingredients like dates instead of sugar and nut butter instead of butter butter, you need to help them spread a little bit (because butter + sugar is what creates cookie spread). I like to place a piece of wax paper on top of each cookie and then use the bottom of a cup to lightly press.
Step 6: Bake and cool. Until those edges are just deliciously golden. Then let them cook for 10 minutes or so before moving to a cooling rack OR snatch one right off the pan and enjoy that warm melty magical fresh-baked cookie experience.
Tips, Substitutions, and Storage For Best Cookies
These almond flour chocolate chip cookies are made with such minimal ingredients I really don’t recommend messing with the ingredients too much. Swap in a different nut butter, maybe use chocolate chips instead of chunks, add in some chopped walnuts for extra crunch, that’s about as far as I’d recommend going with the modifications. You are always welcome to experiment, but I can’t guarantee the results with any other types of flour.
To ensure your cookies come out perfect, I highly recommend measuring all of the ingredients by weight for accuracy. I also recommend not over mixing this cookie dough to keep the cookies as tender as possible. This is not a cookie dough that you need to chill before baking, but it is a cookie dough that happens to be egg-free and safe for consumption unbaked too. And let me tell you, it is quite a treat!
These almond flour chocolate chip cookies are best warm and freshly baked. What cookie isn’t? These cookies are relatively low fat, so they will dry out over time if you don’t refrigerate them. I recommend an airtight container in the fridge if you want to store them for a few days, or you can even freeze them for longer storage.
More Chocolate Chip Cookie Recipes You’ll Love
- Chocolate Chip Cookie Brittle
- Soft Chocolate Chip Pumpkin Cookies
- Crispy Chocolate Chip Cookies
- Thick Chewy Chocolate Chip Cookies
- Chocolate Chip Mug Cookies
Almond Flour Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
- Diet: Gluten Free
Description
Easy 7-ingredient vegan paleo chocolate chip cookies made with almond flour and naturally sweetened with dates. Gluten-free, refined sugar-free, and ready in 30 minutes for a guilt free treat!
Ingredients
- 1 cup (~200g or 10-12) medjool dates, pitted
- 1/2 cup (125g) nut/seed butter (I used cashew butter)
- 1 tsp vanilla extract
- 1 1/2 cups (168g) almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (60g) dairy-free semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Soak the dates in warm water for 5 minutes.
- In a food processor, blend the dates, nut/seed butter, and vanilla.
- Add the dry ingredients and process again until combined.
- Pulse in the chocolate chips.
- Scoop out about 2 tablespoons of dough, roll into a ball, and place on the baking. Press down to flatten (and add a few extra chocolate chips on top if desired). I recommend 6 cookies per pan, so you will need two pans or two batches.
- Bake for 10-12 minutes at 350°F, or until the bottom edges are just golden brown.
- Remove from the oven, cool for at least 10 minutes on the pan before moving to a cooling rack to cool completely.
- You can store them in an airtight container in the fridge for up to a week, although they are best fresh!
Keywords: baking, dessert, snack, vegan, paleo, healthy, chocolate chip, grain free, egg free, dairy free
Looks delicious and so simple! Just a question, do you mix it on purpose by hand or I could do it in the food procesor?
Food processor or blender is absolutely fine, just don’t over mix 🙂 Hope you enjoy!
Hi Natalie!! Do you know if it is possible to use almond flour from almond milk pulp?
Thank you very much!! Adore your delicious and simple recipes!
Hmm that tends to be much coarser so it will definitely alter the texture, but it should work. I would suggest using the almond butter in that case just to help bind and make them rich and delicious 🙂
Even though I didn’t “need” more cookies (still working on finishing some peanut butter oatmeal coconut ones), I can’t resist a new chocolate chip recipe, so I made them today! They are so good. And they are among the easiest to make since there isn’t a flax egg to make or applesauce. Nutritionally they are great—no oil or refined sugar! Perfection. Mine were done in 10 minutes. I got a few more than 8—guess I make them on the skimpy side (don’t tell my husband or he will feel deprived).
I thought it interesting that you used 12 Medjool dates and 2/3 cup water, but said that half would be left over—rather than 6 and 1/3 cup water. Don’t know why you did, but I’m glad you did and that I followed it because now I have 1/2 cup of date paste that I could use in overnight oats, although I will probably just make this recipe again soon–or cut your salted truffle bar recipe in half and make that.
I’m much more used to using oat flour for chocolate chips than almond—I thought your observations about oat versus almond flour interesting—not sure I see that, but you seem to know what you are doing, so maybe you are right!
Thank you!
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Hi Ellen! First of all I am so so happy to hear you tried these, and so quick too–i feel you on the irresistibility of cookies (and cookie dough, geez that stuff!) Thanks for the awesome feedback, haha smaller but more means they will likely last a bit longer than mine so I think I need to take after you 😀
So the reason for making a double batch basically of date paste is in my blender that is the smallest amount that will actually blend. What sort of blender are you using? If you had a really small one like a nutribullet or something you could do half. But yes, leftovers of that in the fridge never goes to waste 🙂
The almond vs. oat thing is kind of odd to me too and something I am still experimenting with. I was taste testing a recipe recently same amount of sweetener in both but one oat and one almond, and the oat one was like cardboard while the almond was rich and sweet. A side by side taste test really illustrates it best. I think if you go with enough sweetener for the oat flour the almond will still taste fine, but you can get away with a lot less in almond flour baking which is cool to know 🙂
So Good! Used rasins instead of chocolate.
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YAYYY!! That’s a great idea, maybe even with some cinnamon too…okay I need to buy raisins now😋 Thanks for the feedbacks and idea Jennifer, so happy you like them!
Hi Natalie
I’m soooo happy to have found you 🙂
Everything looks great
I tried this recipe today and got like 7 cookies
What am I doing wrong?
Thanks
Abigail
Hmm well I only got 8 so I don’t think you are doing anything wrong at all, maybe just making slightly larger cookies than I did. You can double all the amounts though if you want a bigger batch 🙂
Hahaha
Funny
It looked like you got much more
Thanks!
Btw my kids love it!!
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I need to make these cookies asap! But I don’t have dates on hand and won’t have any for some time. is there a sugar alternative you could recommend? Like maple syrup, would that work? I figured the texture would change but that’s all I got 😢
Thanks and love your blog/youtube!
I haven’t tested it without the dates and it will definitely change the texture, since dates add bulk/moisture as well as sweetness. I would suggest 1/4-1/3 cup maple syrup and increasing the amount of nut butter to 1/3 cup as well for extra moisture. If the dough seems too thin/wet you may have to add more flour too. I can’t guarantee the texture will be a nice, but hopefully that helps!
Would raisin paste work?
That should be fine, yes! It will have a fruitier flavor, but still be yummy if you ask me 🙂
Hi, is it possible to use coconut flour here?
Not in this one unfortunately. Coconut flour can rarely be subbed into recipes that weren’t designed for it, it’s very drying and crumbly so it would make the cookies very dry and likely to fall apart too. Sorry!
These were delicious! Nobody in my family believed they were sugar free, gluten free, vegan and paleo!
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Ha that’s perfect–always a good sign when you can fool a few people with “healthy” baking😊 I am so happy they were a hit, thanks for the feedback Hannah!
Hey I am allergic to almond what can i used instead of that in recipes that calls for almond flour? I have tried coconut but that didn’t work. Thank you! xx
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Can you eat other nuts? If so the closest substitute would be grinding up cashews or pecans and making your own alternative nut flour that way. Coconut flour works very differently in recipe, it will rarely work as a sub. And I try to include oat options where possible if that works for you, but some recipes just don’t work with both. Anyways, I hope that helps!
Thanks for your answer! Maybe chestnut would work as well? Thank you xx
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Chestnuts don’t contain much fat compared to other nuts, so the cookies/whatever may turn out drier but you could try it 🙂
Sorry last one I promise! Maybe sunflower seed flour? Thanks a lot!
Haha no worries, ask as many as you like 🙂 I’ve never heard anyone make/use sunflower seed flour, but fun idea and could totally work!
These were awesome – the batch is almost gone & I made them like 20 minutes ago. Subbed apple sauce for the extra almond butter to keep the cals lower but get the moistness and they were fantastic!
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Woohoo! Haha that sounds about like me with freshly baked cookies too 😀 I’m so happy you liked them Leslie, and great to know that the applesauce sub worked!
This is great! I love to bake, but have recently started to look for healthier baked goods for my family. This was my first attempt at one of your recipes, and it got a big thumbs up from my husband, son, and my toughest critic- my two-year-old daughter. 😉 Delicious! Thank you!!
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YAY I am so happy they were a success Megan!! Ha the littlest ones are always the hardest to impress😄 Thanks for the feedback, and I hope you try many more to come!
Is it ok to use applesauce instead of date paste?
It will work for texture/moisture, but it’s not nearly as sweet and since that is the only sweetener in these cookies the flavor will be more bland. Up to you!
Thank you !
Finally I will get to use the date paste I made a while ago. Can’t wait to make it. Do you think I could use the date paste as a filling in muffins? I mean the pre-made date paste.
You could certainly try it! It depends on the muffin recipe, it may add too much moisture and cause them to not cook through properly. I’ve never tried it so you will have to experiment 🙂
Loved these!! Even my boyfriend said he couldn’t believe they were ‘healthy’ cookies 🙂
Had a heck of a time rolling them into balls though- they stuck to my hands like crazy…. I’m guessing from the date paste or maybe my almond butter was extra runny? They weren’t pretty and smooth like your photos but they definitely tasted great!! Thanks xx
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Hi Lindsay! I am so so happy you both liked them🤗 Yes probably due to the runnier almond butter, next time you can refrigerate the dough for a bit before rolling or use a little less AB!
I added one egg and 1 tablespoon of coco powder and it came
Delicious !
Woohoo! That’s so good to know, and I am always down for extra chocolate😉 Thanks for the feedback Hana!
Made these tonight. These cookies are AMAZING!!!! This year I decided I was only going to eat fruit as my sweeteners/sugar so looking for recipes that are dates only (or other fruit). This is the BEST chocolate chip cookie!!!!! Definitely my new go-to 🙂 Thank you for your amazing recipes with fruit sweeteners, you are a superstar recipe creator!!!!
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Woohoo!! Ah I am so so happy to hear that you loved them. “new go-to” is high praise, so thanks for the awesome feedback Amara. Good luck with your only fruit sweetened mission, I hope some of my other recipes can help along the way too 🙂
Hi I don’t have any almond butter. Could I use peanut butter instead? Thanks
Absolutely! They will be delicious with PB 🙂
I made these tonight and instead of choc chips, I added gingerbread spices to make them into gingerbread cookies and they are delicious!!! Thank you for such a wonderful recipe! Now I can eat gluten free & sugar free gingerbread cookies!
Omg I LOVE that idea!! Gingerbread cookies > chocolate chip in my mind too, so I gotta try that now😋 Appreciate you sharing
These are sooo good, my husband and I had to stop ourselves from eating them all! Thank you!
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Hahaha well that’s a good sign!! I am so happy you guys liked them, thanks for the feedback Eva 🙂
Hi Natalie, do you think you could use peanut flour / pb2 instead of the almond flour? Thanks!
Peanut flour has the oil/fat removed so it’s very drying as opposed to almond flour which adds TONS of moisture, so that won’t work here. Sorry!
Hi! Do you think peanut butter would work the same? Also, at the moment, i can only access chestnut flour, so i’m unsure about how chestnut + peanut butter could work together :/ any ideas?
Yes, peanut butter will be fine! Hmm I’ve never tried peanut + chestnut but it sounds alright to me. You will just have to try it and see 🙂
Hi Natalie, i was wondering if there was anything i could replace the nut/seed butter with so that the chocolate chip cookies don’t come out dry or crack on the top?
Hmm you could try replacing it with coconut oil, but I can’t guarantee that will work. They do crack, but they really aren’t dry in my opinion 🙂
Hallo from Malta EU. Can I use almond meal instead of almond flour? Thanks for sharing definately will try them out and lety you know the outcome 😉
I haven’t tried it, but usually in baking they are not interchangeable. The texture is very different, so I recommend sticking with finely ground almond FLOUR. Sorry!
Simple and delicious!! Kids love its, thanks dear
Woohoo!! That’s what I like to hear, thanks for the feedback Leny😊
Wow wow wow! These are so good! I used cashew butter and though they came out cracked on top they were still amazing, so soft and crispy! False advertising though: so much of the dough disappeared! Where could it have gone??? (I think it would be great in nice cream…)
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Mmmm I adore cashew butter, that sounds AMAZING😋 Bahahaha!! Hmm I seem to have the same issue with cookie recipes like this…must be a flawed recipe🤔 Oh if there is nice cream around NONE of that dough is gonna be baked😂
Thank you SO much for this wonderful recipe. I made it the first time today and it was the BEST chocolate chip cookie I’ve had ever, enhances everything a chocolate chip cookie should have – and doesn’t leave me with a parched throat or sugar crash. I physically feel normal a few hours later! I can’t wait to try the rest of your recipes. Wishing you joyful holiday season.
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Woohoo!! That is high praise, I am excited to hear that you loved them so much Jennifer🤗 Well thank you for this lovely feedback, and I hope you try out some of my other holiday (or not!) recipes soon too!
I’ve made these twice and they’re great! But I don’t have time to shop and I have everything BUT the almond flour. Here are my options: regular flour, quinoa flour or Bob’s gluten free flour. Will any of these work? Thanks in advance!
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Hmm so any of them will work about the same tbh, the issue is they are all much lower fat than almond flour so the cookies will come out dry if you don’t add more nut butter or oil. I’d try an extra 1/4 cup almond butter or 2 tbsp oil and decrease the amount of flour to about 1 cup too. Good luck!
I loved this recipe! The cookies tasted amazing, but they don’t flatten at all in the oven, so I just had to press them down with a spoon before baking. They were surprisingly super easy and took less than ten minutes to prep. 10/10 would recommend!!
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I am so happy you liked them🤗 Nope, they don’t have enough oil and sugar to spread so you do have to “shape” them into cookies haha. But still delish. Thanks for the feedback, and enjoy the rest of the batch!
Could you replace the nut/seed butter with Coconut Oil? Im new to healthy baking and wanting to know if it would make the cookies dryer/harder, or if it would help with softening them. Has anyone tried?
That swap won’t always work (they aren’t perfect subs for each other) but yes here that would work. Although I’d reduce the amount to 2 tbsp so they don’t come out feeling/tasting oily. It depends on the recipe, but these will still be a soft cookie regardless because of the date paste. If you want a crispy cookie these are my personal fave: https://www.feastingonfruit.com/crispy-chocolate-chip-cookies/
I made these a few times already! My toddler loves them and I feel good giving these cookies to her since they have no refined sugar! I was even able to make them with a small food processor instead of a high efficiency blender for the dates. Great recipe. Thank you!
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I am so happy you guys are enjoying these, Julia! Good to know the food processor works here too (and honestly I wouldn’t even be mad about a few date chunks in my chocolate chip cookies)😋🍪 Thanks for the feedback!
Makes 8 cookies? Nobody just makes 8 cookies!!
Hahaha!! Good point though, you can most definitely double it😉
Hi Natalie, do you happen to know how many weight watchers points these cookies are? Thank you!!
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I don’t unfortunately😕 And actually I don’t really know how to calculate that, sorry!
Would it be possible to freeze dough balls of this cookie dough and then just bake one or two cookies when desired?
Thanks,
Haven’t tested it personally, but yes that should work!
Natalie, OMG! Thanks for another stellar recipe. I used date paste made with water (because it was already made), almond flour made from nut pulp that was leftover from making non-dairy milk, and I added a bit of baking powder for good measure… and I gotta say the results were surprisingly satisfying. I think it will be a very good cookie base to which other flavors can be added…peanut butter…almond extract…coconut extract… and a very good way to use up plant-milk pulp. Many thanks! =^..^=
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I am so happy you liked these, and amazing idea to use up almond pulp🤗🤗 I will have to try that, so good to know it worked. Yes definitely versatile too! Thanks for the feedback Lori, and happy holidays❤️
Made these cookies today and they are very good! This was my 1st attempt at a vegan cookie.
Thank you Natalie!
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I am so so happy you liked them Jodi! Honored to have inspired your first vegan cookie experiment🤗🍪
Hello Natalie!! I have been trying your recipes for the last couple of weeks since I started a clean eating type of diet. You are a genius! You put so much thought, innovation and creativity into your recipes. Other bakers seem like they are just recycling the same old recipes with slight tweaks.
For this recipe I used 1/4 cup of coconut oil instead of the AB because that’s what I had on hand, and it turned out AMAZING!
Also would like to add if you have an incompetent blender like me, soak the dates in hot water for a few minutes first, then I used a tall hand blender to puree it all. But let it cool down before adding to the AF because then the chocolate chips will melt!!!!
I’m Palestinian and ALWAYS have dates in the house!! I am a huge fan of your date sweetened recipes!!!!
YAY I’m so happy you enjoyed these!! I am so very appreciative of your tips and great to know that the coconut oil worked so well too. Appreciate the kind words and I hope you try many more to come Nahar😊
LOVE LOVE LOVE. what is a massive win is my kids LOVE them too. thank you so much for the great recipe have made these several times now
YAY!! I am so happy they were a hit with your family Jodi🤗 Appreciate your feedback!
I love the super chewy soft and great flavor!!!!!!! They are so o healthy and filling too 💗💗💗
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YAY!! I am so happy you enjoyed them Kori, appreciate you feedback❤️
I am excited to try this recipe. I’d like to make the dough ahead and bake later, will this work? and is it best to store the dough in the fridge or freezer and for how long?
Thanks!
That should be fine yes! In the fridge would be best, and I wouldn’t let it sit longer than a day or so. Hope they come out perfect!
I’m making this for dinner tonight I’ll let you know how it turns out. But I looks good anyways.
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I am so happy you’re going to try them Paul! Hope you love😋😋
Yum! Just made these. I accidentally undertakes them so they’re a bit more gooey than the picture but next time I’ll just keep them in for longer (I put them in for 12 mins so I’m not sure why they didn’t cook all the way through).
They taste fantastic!!! I put peanute butter instead of almond butter. Some how I did half of the recipe and ended up with 9 cookies haha. To make the date paste, I just use an immersion blender and strain the paste so it’s super smooth. This recipe took me less than 10 mins to make. Will make again.
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I am so happy you loved them!! Appreciate you sharing your swaps/method, and personally I never mind an underbaked doughy cookie😋 All ovens are a little different, not too crazy that they might need a few more minutes in yours. Appreciate your feedback!
This is an amazing recipe for ppl that have multiple diet restrictions! And they’re so easy. I made mine with added cinnamon. I soaked a few dates in hot water then mashed them in a cup by hand instead of the blender way. I also ran out of vanilla so I subbed clove water concentrate. Lastly I did add choc chips but they are the Hu brand that is sweetened with dates so there is no artificial sweetener. Baking right now & smell amazing 🙂
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Hi Ann! I LOVE the sound of all those swaps and additions, I hope they came out absolutely delish😋🍪
These were absolutely amazing! Perfect flavor, lovely and decadent texture. The dough is fantastic too.
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I am SO happy you loved them Riley!!! Appreciate your feedback too☺️
Hi! What is the finished texture of these cookies?
These are very soft/chewy, if you want something crispier try this recipe: https://feastingonfruit.com/crispy-chocolate-chip-cookies/
How many calories per cookie do u know?
They r delicous
I just added the nutrition information to the recipe, hope that helps!
I am so happy I found this website! This is the third cookie recipe I tried from here. DELICIOUS!!! I made them smaller, so I got around 16-18 small cookies. The whole family LOVED it! Thank you! Thank you! Thank you!!!
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Welcome, and I am so happy you and your family are loving the recipes! Appreciate your feedback and happy baking🤗
They look good! Could they be made with wheat flour instead? I can’t eat too many nuts but I’m ok with gluten.
You’d have to alter the amount to not end up with a dry cookie as almond flour has SO much more natural moisture/oils than whole wheat, and it’s hard for me to recommend how much whole wheat you’d need. I’d recommend this recipe instead: https://feastingonfruit.com/thick-chewy-chocolate-chip-cookies/ The wheat four can be subbed one-for-one for cassava. Hope that helps!
I love these cookies. They even fooled my son who thought they were a “regular” cookie. One thing I do to save time is substitute organic date syrup for the date paste. Thank you for a great simple recipe.
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I am so happy you guys are loving them! And I love that swap, date syrup is delish😋 appreciate the feedback Jennifer!
These dont even taste healthy, they fooled my husband! He thought they were regular chocolate chip cookies!! They are SOOO good! Only change I made, I did not have whole dates or a food processor but I did have date sugar. I used the same weight (160 grams) of date sugar, mixed all ingredients and then added apple sauce as needed to get the necessary dough texture. Soooooo good.
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YES!! That’s a win, I am so happy you guys enjoyed them😋 appreciate you sharing your swap too!
So excited to make these soon! Already made the date paste 🙂
Added a teeny bit of homemade apple butter in the date paste for an autumnal feel 🍂
I’m wondering if I can make the dough and leave it in my fridge throughout the week like a nornal cookie dough?
Thank you ❤️
I LOVE the sound of that apple butter addition! Such a delicious fall twist😋 Do you mean to bake a few cookies at a time? Or to snack on unbaked? For snacking, yes absolutely. To bake, I would recommend 2-3 days max. After many days in the fridge it will dry out and lead to drier cookies. Freezing as dough would be a better idea if you want it to last longer. Hope that helps!
Oh lovely! Maybe I’ll freeze instead. Thanks so much 🩷