Gluten free and sweetened with dates, these double-chocolate cookies are anything but sinful. (makes 16 cookies)
Recipe
Ingredients
- ½ cup (125 ml) almond or other nut butter
- 1 cup (250 ml) pitted medjool dates, packed
- ¼ cup (60 ml) cocoa powder
- 3/4 tsp (3 ml) baking powder
- ¾ tsp (3 ml) baking soda
- ½ tsp (2 ml) kosher salt
- ¼ cup (60 ml) water
- 1 tsp (5 ml) vanilla extract
- ¼ cup (60 ml) cocoa nibs
- Maldon or kosher sea salt
- (optional: 1 1/2 cup (375 ml) chopped dark chocolate
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Instructions
- Puree the dates, water, vanilla, cocoa powder, baking powder, baking soda, and salt in a food processor until completely smooth. Add the nut butter and combine until just smooth.
- Transfer the dough from the food processor to a medium bowl, add the cocoa nibs, stir until cocoa nibs are equally distributed. Refrigerate for at least one hour or over night.
- Preheat oven to 375 degrees.
- Roll the dough into 1” balls and place 2” apart on a parchment lined baking sheet. Press down to make them disc shaped, and with a fork dipped lightly in water, press the fork gently into the cookies to make a crosshatch pattern.
- Lightly sprinkle with the Maldon or sea salt.
- Bake the cookies for 10 min, let rest for 1-2 min and transfer them to a cooling rack until completely cooled.
- Line a baking tray with parchment paper.
- Melt the chocolate in a bowl over a small pot of barely simmering water. The bowl should fit on the top of the pot.
- Heat the chocolate until just warm–should be close to body temperature.
- Dip each cookie halfway into the chocolate, and wipe off excessive chocolate off the bottom of the cookie, and place on the parchment lined baking tray.
- Stir the chocolate occasionally when dipping the cookies.
- Sprinkle the cookies with a bit more salt if desired.
- When finished dipping the cookies, place the baking tray in the fridge for 5-10 min to set the chocolate.
- Once chocolate has set, remove from fridge, and transfer the cookies into an air tight container.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.
