The Ultimate Double Stuffed Cookies
Author: 
Recipe type: Dessert, Vegan, Gluten Free
Serves: 10 monstrous cookies
 
Ingredients
  • 10 Medjool dates
  • About 3 tbsp nut butter of choice
  • 1 tbsp ground chia seeds + 3 tbsp water
  • ⅔ cup vegan margarine
  • ⅓ cup brown sugar
  • ⅓ cup organic cane sugar
  • 2 tsp pure vanilla extract
  • ¼ tsp sea salt
  • 2¼ cups oat flour
  • 1 tsp baking soda
  • ¾ cup dark chocolate, chopped into shards
  • Maldon sea salt for sprinkling
Instructions
  1. Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
  2. Slice each Medjool dates half-way through lengthwise. Remove the pit and fill with nut butter; I used natural peanut butter. Set aside and make the cookie dough.
  3. In a small bowl, mix the ground chia seeds and water to make the 'chia egg'.
  4. In a stand mixer fitted with a paddle attachment, beat the margarine and sugars together until light and fluffy. Add the vanilla, salt, and chia egg and beat until homogeneous.
  5. Add the oat flour, baking soda, and chopped chocolate to the mixing bowl and beat until a fully incorporated.
  6. Using an ice cream scoop, divide the dough into 10 portions. Flatten each dough ball into a flat disk (see photo). Place a stuffed date in the center and fold the dough over the date. Roll into a ball and arrange evenly onto prepared cookie sheets. Flatten stuffed dough balls into a 2.5" to 3" circle. Sprinkle a pinch of Maldon sea salt on the top of each cookie.
  7. Bake in preheated oven for 20 to 22 minutes, or until edges are lightly golden brown. Cool on the pan for at least 10 minutes before eating.
Recipe by Radiant Rachels at https://radiantrachels.com/ultimate-double-stuffed-cookies/