chocolate chip cookies // dates + almond flour

Chocolate chip cookies are the number one dessert request in our house - hands down they are Justin's favorite cookie. He would have no problem eating cookies for breakfast, lunch and dinner....come to think of it he sometimes does. Years ago, when we first started dating he bought me a Kitchen Aide Stand Mixer under the one condition that I bake him chocolate chip cookies once a week. I didn't quite live up to that promise, it's more like once a month, sometimes every other week in the Fall + Winter months.

When baking chocolate chip cookies I like to experiment a bit // different combinations of flours and add ins mostly. I have had a bag of almond flour from NOW Foods that I haven't been quite sure what to do with - so I tossed  a bit into my standard cookie recipe, replacing the quick oats it calls for. I also had some dates on hand and thought why not - a couple, nicely chopped went in too.

It was a good call - for both equally. I love the caramel undertones of the dates and the almond flour gives nice structure to the cookies.

Justin prefers a softer cookie so I made this batch with brown sugar. Often times I will use a combination of brown sugar and white sugar for a crisper cookie. For a super crisp cookie you can use straight up white sugar.

Since we moved I cannot tell you how many times I have relocated my box of homemade Pure Vanilla Extract...now I can't find it. Since I ran out about a month ago and can't find my stash, I have bee relying on my ground vanilla from Laza that I received in my Globe In Box - it has been a lifesaver. 

Mini chocolate chips, chocolate chips or a chopped up chocolate bar work in this recipe. I just so happened to have a bag of mini chips on hand so that is what I used.

The nice thing about these cookies, they bake up in no time - perfect for when you want to surprise someone you love with a plate full of cookies.

Chocolate Chip Cookies // Dates + Almond Flour
makes 16 cookies

you will need:

1/2 cup vegan butter 

3/4 cup brown sugar

1 vegan egg // flax, chickpea brine, chia 

1 tsp vanilla // ground or extract

1/2 cup almond flour

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

3 dates dates // pitted + chopped

1/2 cup mini chocolate chips

assembly:

Pre heat oven to 350 degrees F*

Cream together butter and brown sugar until light & fluffy. Add in vanilla & vegan egg,  mix well

scrapping down sides if needed..

 Add remaining ingredients minus the chopped dates + chocolate  chips and mix until

flours are integrated into the butter sugar mix. Slowly stir or fold in the chocolate chips+dates. 

On a parchment lined baking sheet, place dough a tablespoon at a time on the sheet about an inch apart- 2

baking sheets may be needed. 

Bake in pre heated oven for 13-16 minutes until edges are golden and

crispy. Remove from oven and allow to cool on the pan for at least 5 minutes prior to serving.

Enjoy!