Edible Cookie Dough (Egg-free & Dairy-free)

Directions

1. 1
   In a large food processor fitted with an S blade, process the dates and water until they are broken down. (You might want to wrap your food processor with a towel, as the water can splash out a bit at the beginning.)
2. 2
   Add in the almond flour, flax, vanilla, and sea salt, and process again until a smooth cookie dough is formed. Taste, and add more salt, if desired. (I add another 1/4 teaspoon, because I like my cookies a little sweet and salty.)
3. 3
   Pour in the chocolate chips (or other add-ins) and pulse the food processor 2-3 times, just so that they are incorporated, but not blended.
4. 4
   Transfer the dough to an airtight container and store it in the fridge for up to 2 weeks. Enjoy by the spoonful!