Optional date-paste add-in: 1-3 Tbsp water (if needed)
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
DIY coconut flour: I made my own coconut flour by blending low-fat coconut shreds in my Vitamix from low to high until a fine powder formed.
To make date paste: add all the pitted/soaked/drained Medjool dates to a high speed blender. start blending from low to high, scraping down the sides ever minute or so. Add in 1-2 Tbsp water if needed to blend -- this is usually needed if your dates were extra dry or did not soak long enough. Note: Your paste does not need to be perfectly smooth and creamy - it can be slightly lumpy if you don't mind those textures in your cookies. Another tip: If you don't mind adding oil, you can add 1 Tbsp melted coconut oil to the date paste to help smooth things out and make it a bit richer.
In a large mixing bowl, combine the date paste and the PB&Me. Then fold in any optional ingredients like the vanilla extract and vinegar and baking powder combo. (The vinegar and baking powder make your cookies a bit fluffier.) Now fold in the coconut flour. If your dough feels a bit too thick or dry, you can fold in the optional 2 tsp warm water. The dough should be similar to a traditional cookie dough, with a bit more texture. Finally, fold in the optional chocolate chips.
Roll your dough into balls and place on the baking sheet. Press down on the cookies with a fork, in a criss cross design.
Bake cookies at 350 degrees for 9-12 minutes.
Serve warm and store leftovers in the fridge or freezer. These are super as grab-n-go snacks or healthy dessert nibbles. I love them with cold almond milk.