Cookie Dough Stuffed Dates
These cookie dough stuffed dates are one of those snacks that feel a little too good to be true. You’ve got a soft Medjool date, filled with creamy, protein-packed cookie dough, and just enough chocolate to make it feel like dessert. But they’re made with ingredients you can feel good about, take about 10 minutes to prep, and keep perfectly in the fridge or freezer all week.
This is one of my go-to sweet snacks when I want something quick but satisfying. You can throw them together while dinner’s cooking or after bedtime in total silence (highly recommend). They also freeze beautifully, so I almost always keep a stash ready to go.
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Recipe Tips
If your dates feel a little dry or firm, soak them in warm water for 5 minutes, then pat dry before stuffing
Use a small cookie scoop or spoon to keep filling neat and even
Don’t overstuff or the dates may split—just press enough in to fill the center
These taste amazing straight from the fridge or slightly softened at room temp
For a “fancier” version, top with flaky sea salt before chilling
Ingredient Swaps: No almond flour ? Oat flour works, or try a mix of oat and coconut flour. No protein powder ? Add an extra tablespoon of almond flour and a dash of vanilla. No nut butter ? Use sunflower seed butter for a nut-free version. No maple syrup ? Honey or date syrup will work too. Dairy free ? Make sure your chocolate chips and protein powder are dairy-free. Want more crunch ? Add a few chopped nuts inside with the dough
Meal Prep Tips: You can make a full batch in under 15 minutes and keep them chilled for the week. If you’re doubling the recipe, mix the dough first, then stuff all the dates at once so everything comes together fast. I like storing them in a single layer in a glass container so they don’t squish. They also freeze well, so you can stash a few for later and just thaw when the sweet craving hits.
Storage Tips: Store in an airtight container in the fridge for up to 5 days. Freeze in a single layer, then transfer to a bag or container and keep frozen up to 1 month. Reheat as needed.
more snacks to try:
Cookie Dough Stuffed Dates
Ingredients
- 6-8 Medjool dates pitted
- ¼ cup almond flour
- 1 scoop protein powder vanilla or unflavored
- 1 tbsp maple syrup
- 1 tbsp cashew butter or almond butter
- 1 tbsp mini chocolate chips
Optional but highly recommended: melted dark chocolate for dipping or drizzling
Instructions
- In a small bowl, mix together the almond flour, protein powder, maple syrup, and nut butter until a thick cookie dough forms.
- Fold in the chocolate chips.
- Carefully slice the dates down the middle and remove the pit, if not already pitted.
- Stuff each date with 1–2 teaspoons of the cookie dough mixture.
- Optional: Dip or drizzle each one with melted dark chocolate.
- Chill in the fridge for about 15 minutes to firm up.
