Gluten free and sweetened with dates, these double-chocolate cookies are anything but sinful. (makes 16 cookies)
- 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
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.