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Chocolate "Crumb-Cake" Cookies Recipe
Oct 07, 2011 @ 6:35 PM
Posted by
Daily Value: 5%
Servings: 24
Low-Carb, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 100Daily Value: 5%
Servings: 24
Low-Carb, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 10g | 16% |
| Saturated | 1g | 4% |
| Trans | 0g | 0% |
| Carbs | 3g | 1% |
| Fiber | 0g | 1% |
| Sugars | 2g | 0% |
| Protein | 0g | 0% |
| Sodium | 24mg | 1% |
| Calcium | 2mg | 0% |
| Magnesium | 2mg | 0% |
| Potassium | 23mg | 1% |
| Iron | 0mg | 0% |
| Zinc | 0mg | 0% |
| Vitamin A | 5IU | 0% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 0% |
| Folic Acid (B9) | 1µg | 0% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 7µg | 9% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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Chocolate "Crumb-Cake" Cookie
The title of these cookies is inspired by the slightly crumbly cake-like texture. This recipe requires 3 steps, only 6 ingredients, and 12 minutes. Enjoy these homemade cookies with gourmet flavor.
Recipe highlights:
Base: raw organic cacao powder (instead of flour)
Binder: dates and almond butter (help ingredients "stick together")
Sweetener: dates (instead of refined white sugar)
Flavor: rich chocolate tones with hint of almond
INGREDIENTS
Dates - 1 cup plus 1/4 cup, firmly packed SUPER SOFT dates
Vanilla Extract - 2 teaspoons
Sea Salt - 1/4 teaspoon
Olive Oil - 3 tablespoons
Cacao Powder - 1/4 cup, firmly packed
Almond Butter - 1 cup (crunchy or creamy, drained of excess oil)
Yield: 24 cookies
DIRECTIONS
1. Blend
In a food processor, blend dates, vanilla, salt, and oil until smooth and paste-like. Add last: cacao powder and almond butter. Blend until well combined. Mixture should resemble the texture of cookie dough when pressed together with fingers.
2. Shape
Using a tablespoon-sized mini scooper, form rounds by scooping the dough onto a cookie sheet. Slightly flatten the rounds with a fork to form crisscross hash marks. This technique helps add texture and crispiness as the cookies bake. Cookies should not be thin; they should be slightly thick, about 1/2 inch high.
3. Bake
Bake cookies at 350 degrees for about 12 minutes (or sooner - until the edges and bottoms slightly start to brown). Don't over-cook or they will burn! Promptly remove cookies from the oven. Cookies will be very delicate upon removal; use a fork or stainless steel spatula to place them on a plate. Cool cookies for about 20-30 minutes. Edges will be crispy and the insides will be a tender cake-like "crumbly" texture.
Enjoy!
Variations
-Create chocolate thumbprint cookies and fill them with a fresh fruit compote (i.e. raspberry, agave, dash of lemon juice, and salt).
-Add chopped nuts stirred in by hand before scooping the dough into rounds, or simply sprinkle the tops of the cookies with chopped nuts.
-Use a cookie cutter to create special shapes for a special occasion.
-After forming cookie rounds, bake a few cookies and freeze the rest like a pre-made cookie dough. This makes it easy to snack on a few cookies at a time if desired.
Recipe Details
Servings: 24
