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These Cookie Dough Stuffed Dates are the no-bake snack you’ll want to keep stocked in your fridge at all times. They’re ready in just 15 minutes, are naturally gluten-free and grain-free and made with wholesome ingredients.
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If you’ve ever wanted to eat cookie dough straight from the bowl, this one’s for you! These went viral when I shared them on Instagram and for good reason. Cookie Dough Stuffed Dates are exactly what they sound like, soft Medjool dates filled with a scoop of no-bake cookie dough, and they are genuinely one of the most satisfying sweet treats that I’d consider on the healthy side. The whole thing comes together in under 15 minutes with zero baking required.
This is the kind of snack I love having in the fridge for when a sweet craving hits mid-afternoon. Similar to my Banana Protein Balls or my No-Bake Brownies, they’re easy to meal prep and perfect for storing in the fridge or freezer whenever your sweet cravings hit.
Recipe Highlights
- No-bake and ready in minutes: These cookie dough stuffed dates come together in under 15 minutes with zero cooking required, making them one of the easiest snacks in your rotation!
- Naturally sweetened: The filling is sweetened with maple syrup and the dates themselves have a caramel-like sweetness.
- Easy to customize: swap out the almond flour for oat flour (I always keep oat flour on hand for no bake treats or baked goods like my Oat Flour Banana Muffins) or coconut flour and use any nut or seed butter you love!
- Perfect for meal prep: Make a full batch and store them in the fridge or freezer so you always have a satisfying sweet snack on hand.
Key Ingredients & Substitutions
Medjool dates: These are important. Medjool dates are large, soft, and have that rich, caramel-y flavour that makes this recipe so good. Smaller or drier date varieties won’t give you the same result, so look for plump, fresh Medjool dates! For more healthy desserts use up any extra Medjool dates to make a batch Snickers Stuffed Dates or Date Caramels.
Almond flour: This gives the cookie dough filling its classic texture. You can substitute oat flour or coconut flour if you prefer or want to make these nut free. (and swap the nut butter for a seed or soy butter for the nut-free option.)
Nut butter: I love cashew butter because it has a mild, slightly sweet that really makes these taste like cookie dough. I use the same base in my Cookie Dough Protein Balls for this reason. But any nut butter works, such as almond butter or peanut butter, or swap for sunflower seed butter or soy butter to make these completely nut-free.
Almond extract: This is the ingredient that makes the filling taste truly cookie-like! A small amount goes a long way and makes such a difference in the final flavour. If you don’t have almond extract you can leave it out, but I highly recommend stocking some in your pantry. It’s great in so many recipes like my Cookie Dough Granola or Almond Croissant Baked Oats.
Chocolate chips: Use regular or mini chocolate chips depending on your preference. Mini chips mean a little chocolate in every single bite!
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
How To Make Cookie Dough Stuffed Dates
Step 1: Add the almond flour, nut butter, maple syrup, vanilla and almond extract to a bowl.
Step 2: Mix to combine.
Step 3: Add chocolate chips.
Step 4: Mix again.
Step 5: Slice open the medjool dates and remove the pits.
Step 6: Stuff with the cookie dough.
How To Store
Store in an airtight container in the refrigerator for up to 1 week. These also freeze well. Arrange them in a single layer to freeze, then transfer to a freezer-safe bag or container and store for up to 2 months. Let them thaw for a few minutes at room temperature before eating.
Jess’s Tips
- Use fresh Medjool dates: If your dates are dry and stiff they’ll still work, but wont be as good. Fresh dates are best. Medjool dates also work great to make Chocolate Date Balls.
- Mix by hand: If your having trouble getting the dough to come together I find it easiest to just mix the dough by hand. I use kitchen prep gloves to make it easier and to keep my hands clean.
- Don’t skip the almond extract: I know it might seem like a small thing, but the combination of vanilla and almond extract is truly what makes this filling taste like real cookie dough!
- Adjusting the dough consistency: Almond flour can vary by brand, so if your cookie dough feels too dry to hold together, add almond milk one teaspoon at a time until it comes together nicely.
- Mini chocolate chips: If you want chocolate in every bite mini chips are the way to go, but regular chocolate chips work here too.
- Make them nut-free: Simply swap the almond flour for oat flour and use sunflower seed butter or soy butter in place of the nut butter.
Frequently Asked Questions
No, but they are the best choice. If you have another variety of dates on hand that you prefer to use as long as they’re not too dry or small they should work.
Maple syrup works best here because it adds flavour and helps bind the dough, but you could try honey as a substitute if you’re not keeping these vegan. I wouldn’t recommend a liquid-free sweetener as it may affect the texture of the filling.
Try These No Bake Snacks Next
Tried these Cookie Dough Stuffed Dates? Leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Cookie Dough Stuffed Dates
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 15 dates
- Category: Dessert
- Method: no-bake
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
These Cookie Dough Stuffed Dates taste like an indulgent treat but are made with wholesome ingredients — they’re no-bake, naturally sweetened, and come together in minutes!
Ingredients
- 15 medjool dates
- 3/4 cup almond flour (can sub oat flour)
- 3 tablespoons nut butter (I like cashew butter)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons chocolate chips (regular or mini)
- 1 to 2 teaspoons almond milk (if needed)
- Flaky sea salt, for topping (optional)
Instructions
- Remove the pits from all 15 medjool dates and set aside.
- Add the almond flour, nut butter, maple syrup, vanilla extract, and almond extract to a bowl and mix until a cookie dough forms.
- Fold in the chocolate chips.
- If the mixture feels dry, add 1 to 2 teaspoons of almond milk and mix until it holds together.
- Stuff each date with a generous spoonful of the cookie dough mixture.
- Optionally, sprinkle flaky sea salt on top before serving.
Notes
Use fresh Medjool dates if possible.
If the dough isn’t coming together, use your hands (kitchen prep gloves help!)
Mini chips give you chocolate in every bite, but regular chocolate chips work too.
Swap almond flour for oat flour
Swap nut butter for sunflower seed or soy butter.
Store in the fridge for 1 week or freezer for 2 months.
Nutrition
- Serving Size: 1 date
- Calories: 115
- Sugar: 15g
- Fat: 4g
- Carbohydrates: 20g
- Fiber: 2.5g
- Protein: 2g
