Chocolate "Crumb-Cake" Cookies

Chocolate "Crumb-Cake" Cookies
Thumbprint with raspberry compote
Chocolate "Crumb-Cake" Cookie

Thumbprint with raspberry compote

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.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.