2flax eggs2 tablespoons ground flaxseed mixed with 5 tablespoons water
1cupvegan chocolate chipsmelted
sea saltfor sprinkling (optional)
Instructions
In a small bowl, create your flax eggs by combining 2 tablespoons ground flax with 5 tablespoons water. Set aside for 15 minutes.
In a separate bowl, soak your medjool dates in hot, boiling water for 15 minutes.
Preheat the oven to 375 degrees Fahrenheit.
After 15 minutes, add your soaked and drained medjool dates, peanut butter, and flax eggs to food processor and blend until fully combined into a dough. See photo above!
Using a 1 1/2 tablespoon cookie scoop, scoop out roughly 30 cookie dough balls onto your cookie sheets.
Using a fork, gently press down on each cookie, creating a criss cross pattern.
Bake cookies for 8-10 minutes. You want them slightly undercooked or they will get dried out.
Remove from the oven and allow your cookies to cool. Meanwhile, melt the chocolate chips in a double boiler or in the microwave (my preferred method).
Once your cookies have cooled, dip them in the chocolate and sprinkle with salt! Enjoy!
Notes
Be sure to remove all of the medjool date pits before processing!!
Store in an airtight container for up to 5 days (if they last that long :))