- 3 min read

Chef AJ's Chocolate Chip Snickerdoodles

I wish I could have filmed my meal prep this weekend. It was productive and fun. LOL! One day I will film my meal prep just for grins. This weekend I prepared chickpeas, chickpea salad, quinoa with leeks, air fryer chickpeas, air fryer tofu and a chopped salad. I have meals for the entire week packed in containers and ready to go. And, I did not forget dessert.

Are you familiar with Chef AJ? If you are not, then I would highly encourage that you explore her website and/or watch her YouTube channel. Chef AJ interviews guests from around the world who share insights, advice or their own personal journeys related to nutrition, health, and wellness. I started watching Chef AJ in 2020 and I watch at least one of her interviews a week. I recently purchased a copy of her newest book (released March 2022), "Unprocessed 10th Anniversary Edition: Revitalize Your Health with Whole Foods". I have tried a few of Chef AJs recipes in the past but I was intrigued by her Snickerdoodle Cookie recipe, mainly because it only had FOUR (4) ingredients!! That's right, a cookie with four ingredients. I made the cookies, and they are wonderful. While chocolate chips are not usually part of a snickerdoodle recipe, I thought that a little cocoa or chocolate would complement the vanilla and cinnamon in the recipe. The flavors go great together but I welcome your feedback if you try the original recipe or my chocolate chip version below.

Chef AJ’s Chocolate Chip Snickerdoodles

Serving Size: Two (2) cookies, Servings: Six (6)

Prep Time: 10 minutes, Total Time: 30 minutes

Equipment

High speed blender
Bowl
Spatula
Ice cream scoop
Baking sheet
Oven
Silicone mat or parchment paper (optional)
Reusable bag or storage container

Ingredients

1 cup rolled oats
½ tablespoon cinnamon
½ teaspoon vanilla power (note: please use the powder, not the liquid)
1 teaspoon ground flax and chia
6 ounces dates, pitted
2 tablespoons vegan chocolate chips (recommend mini chips)

Instructions

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place the oats, cinnamon, vanilla powder, ground flax & chia blend in the blender.
Pulse until the oats are ground and the ingredients are well combined.
Add the dates to the blender bowl.
Pulse for 1 – 2 minutes. You may need to scrape down the sides of the bowl or give the blender bowl a shake to ensure all the ingredients are well combined.
Add the chocolate chips and pulse 3 – 4 times until they are no longer completely whole. Do not over process.
Using the ice cream scoop, scoop the batter out of the bowl and onto silicon baking mat.
Press down on the balls gently to flatten.
Bake for 4 minutes.
Remove from oven and carefully flip (they are hot).
Bake for another 4 minutes.
Remove from the oven, cool, and serve!

Notes

Vegan Snickerdoodles YouTube video: https://youtu.be/y0FUazsOalA
If you do not have a high-speed blender, you can soak the oats in a cup of hot water to soften them. Chef AJ recommends a NutraMilk Nut Processor in her cookbook.
I use the Carrington Farms Organic Flax Chia Blend. You can purchase from many retailers including Walmart and Amazon.
A good cinnamon and vanilla powder really add flavor to these cookies. You can purchase both from Walmart and Amazon. Chef AJ recommends the LocalSpicery.com in her cookbook and provides a code (CHEF AJ) to receive two free small samples. I purchased some cinnamon from LocalSpicery and it is lovely. I add cinnamon to everything.
I purchased my ice cream scoop for $5 from Amazon. (Note this price may vary depending on your location and the year in which you are reading this post 😊)
You can purchase dates from any grocery store. Just remember to pit them before adding them to your blender. You can purchase pitted dates for a little extra out of pocket cost.
If you want chocolate chips that are free of the most common allergens try the Enjoy Life Chocolate Chips.
Chef AJ’s recipes are SOS free (sugar, oil, salt). If you do not have a nonstick baking pan, a silicone mat or parchment paper, it is ok. I did not find these cookies sticky at all, and they only bake to firm them up a bit.
Store the cookies in a covered container or a reusable Ziplock bag for 5 – 7 days (if they last that long).