These Vegan Cookie Dough Squares are a game changer. Changing your diet can be challenging, especially if you have a sweet tooth. Usually it’s the sugar cravings that are hardest to stave off, and having to do so can be exhausting. BUT what if I told you that it is possible to cut out processed sugar and still satisfy your sweet tooth?! That is the beauty of these vegan cookie dough squares.
This is one of those recipes that I want to shout about from a rooftop. I was skeptical that something that isn’t loaded with butter and sugar could be as delicious as cookie dough, but this plant-based version actually is!! The best part is that it is made almost exclusively from whole foods like oats and dates, meaning that they are not only healthier than regular cookie dough, but actually healthy! It doesn’t get much better than that in my opinion!
The chocolate chips take it down a small notch on the health scale, so feel free to leave them out.
Some other good additions would be:
- Dried fruit
- Cacao nibs
- Cinnamon (for the snickerdoodle lovers out there)
- Peanut butter
- Pretty much anything you would bake into your favorite cookie would apply here.
Whatever it is you choose to add, if you are looking for something to satisfy your sweet tooth, this is a no-brainer!
- 1 cup soft medjool dates, pitted
- 2 ½ cups rolled oats or 2 cups oat flour
- ¼ cup smooth tahini (or almond or cashew butter)
- 2 tbsp maple syrup
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt
- ½ cup chocolate chips (optional)
- If dates are not very soft/sticky, let soak in hot water about 5 minutes. Then drain and pat dry.
- In the bowl of a large food processor, grind oats into a fine flour. If using store bought oat flour, add that to the food processor, as is.
- Add dates, tahini, maple syrup, vanilla extract, and sea salt. Pulse until a sticky dough forms. It should pull away from the sides and form a ball. If it feels too dry, add a little plant-based milk, one teaspoon at a time, until dough sticks together when pressed.
- Transfer mixture to a bowl and fold in chocolate chips using a rubber spatula.
- Line an 9×9 baking dish with parchment paper and press mixture into dish until it is evenly distributed.
- Refrigerate for 30 minutes then cut into squares.
- Refrigerate for up to a week.
SMILE! You’re eating healthy cookie dough! What could be better?!