Chocolate Chip Cookie Dough Cookies

These 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!

vegan chocolate chip cookies

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 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!

Vegan oatmeal cookie dough
vegan cookies

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! 


Chocolate Chip Cookie Dough Cookies
Yields 15
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  1. 2 cups oat flour
  2. ¾ cup water
  3. ¾ cup dates, pits removed (~9-10 large medjool dates)
  4. 2 tablespoons white miso paste
  5. ¼ cup raw almond butter
  6. 2 teaspoons vanilla extract
  7. ½ cup 100% dark chocolate chunks, cacao nibs, vegan chocolate chips
  1. Preheat the oven to 250F. Prepare the oat flour and set aside in a bowl.
  2. In a high-speed blender, combine the water, dates, white miso paste, almond butter, and vanilla. Blend until smooth.
  3. If using a 100% chocolate baking bar, carefully chop about 1/3 - 1/2 of the bar into small pieces.
  4. Stir the date mixture into the oat flour until well combined. Fold in the chocolate of choice. The dough will be a bit more wet than typical cookie dough recipes. 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, don’t try to flatten them out.
  5. Bake the cookies for about 30 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!
  1. The oat flour is easy to prepare in a high-speed blender using rolled or steal cut oats. Just blend about 2-2.5 cups oat flour until fine like flour.
  2. If your dates are not soft, it helps to soak them in hot water for about 30 minutes.
  3. 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.
  4. You can also try subbing in another kind of nut or seed butter of choice. I tried them with peanut butter, and I still prefer the almond butter version.
  5. These cookies also taste good with cinnamon instead of chocolate. Add 1 Tablespoon of cinnamon instead of the chocolate.
  6. The cacao nibs add a bit of a crunch to the cookies. I prefer the 100% dark chocolate.
  7. 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!
Kristina DeMuth


Vegan oatmeal cookies