Cookie Dough Freezer Cookies
These Cookie Dough Freezer Cookies are the perfect freezer cookies. They are soft and sweet, and remind me of the cookie dough bites in cookie dough ice cream—one of my favorite flavors! So delicious!
Sweetened with dates, my favorite whole food sweetener, with a dash of miso for a taste of saltiness. These cookies are bound to please!
I was testing out these cookies a few weeks ago and thought they were a complete flop! I started adding all this water—and not keeping the best notes of what I was doing. Yeah, not the best recipe development moment right there! The dough looked a little too watery, so I thought I really screwed it up anyway. I ended up freezing the cookies because I didn’t want to waste them, and turns out they actually ended up being the best freezer cookies ever! Of course, then I was like what did I do! And back to the kitchen I went. Finally, I got a solid recipe down to replicate those delicious cookie dough cookies. I hope you enjoy these as much as me!
Might I also add, be sure not to waste any leftovers of the date mixture in your high-speed blender. One of my favorite ways to clean it is to add either water or unsweetened almond/ soymilk (probably like 1/2 cup?) and blend it until it gets most of the blender clean. Then I drink it! Tastes like a milkshake! So yum!
I highly suggest keeping these as freezer cookies, as the texture is not the same when stored on the counter like your typical chocolate chip cookie. But if you like them just as they are coming out of the oven, great! I just love them the best when frozen!
Cookie Dough Freezer Cookies
2 cups rolled oats*
¾ cup dates, pits removed (~9-10 large medjool dates)
1/2 cup raw cashews**
1 cup water**
2 tablespoons white miso paste***
2 teaspoons vanilla extract
¼-½ cup 100% dark chocolate chunks, cacao nibs, vegan chocolate chips (optional)
- Preheat the oven to 350F.
- Add the oats to a blender. Blend until fine like flour. Add the flour to a bowl and set aside.
- In the blender, combine the dates, white miso paste, cashews, water, and vanilla. Blend until smooth.
- Stir the date mixture into the oat flour until well combined (or if your blender is strong, slowly add the oat flour to the blender and blend until smooth). The dough will be a bit more wet than typical cookie dough recipes
- If using a 100% chocolate baking bar, carefully chop about 1/3 – 1/2 of the bar into small pieces. Fold the chocolate of choice into the batter. Feel free to omit the chocolate all together.
- Line a baking sheet with parchment paper or a silicon mat. Using a spoon or a small scoop, add the cookie dough to the sheet. The cookies should be thick, resist the urge to flatten them out.
- Bake the cookies for about 15 minutes. Once finished, remove from the oven and allow to cool. Transfer the cookies to a glass container and store them in the freezer.
- Depending on how cold the freezer is, you may need to allow them to thaw slightly before biting into them. Enjoy the doughy, soft texture and sweetness of these tasty cookie dough bites!
* If using prepared oat flour, use 2 cups.
** Feel free to use ¼ cup of almond or seed butter of choice. Use ¾ cup of water instead of 1 cup when using the nut/ seed butter.
***I have not tried this with other kinds of miso. I would imagine some miso pastes would add a heavier taste, so you may want to ½ the amount if using a darker miso paste.