Chocolate Chip Cookie Dough Stuffed Dates
Indulgent Medjool dates filled with a rich almond-flour cookie dough and chocolate chips, perfect for a no-fuss sweet treat.
Ingredients
Main Ingredients
- 10 pieces Medjool dates Large and soft, should be used for best results.
- 1 cup almond flour Measure by gently spooning into the cup.
- 1/4 cup maple syrup Provides sweetness and binds the filling.
- 1/4 cup chocolate chips Use mini chips for better distribution if desired.
- 1 teaspoon vanilla extract
- 1 pinch salt Balances sweetness of the maple and chocolate.
Instructions
Preparation
- Using a small paring knife, slice each Medjool date lengthwise down one side, opening it like a book, and remove the pit.
- Leave the two sides attached at one edge if possible to help the date hold its shape.
Making the Filling
- In a medium bowl, stir together the almond flour, maple syrup, chocolate chips, vanilla, and a pinch of salt until the mixture is dense and slightly tacky.
- Stop mixing once the chips are evenly distributed and the dough holds its shape.
Stuffing the Dates
- Using a small spoon or a teaspoon-sized cookie scoop, press about 1 level tablespoon of the dough into each date's cavity.
- Smooth the top so the filling sits flush with the date edges; avoid overfilling to prevent splitting.
Chilling or Serving
- Serve immediately for a soft, chewy center or chill in the refrigerator for at least 20-30 minutes for a firmer texture.
Notes
Use truly soft Medjool dates; if dry, warm in the microwave for 10-15 seconds before slicing. If the filling is too loose, let it rest for 5 minutes before reassessing.