Description
Double Chocolate Cookies made from nut butter and mostly sweetened with dates. They are gluten, dairy, soy, and egg free.
Ingredients
Scale
- 8 oz medjool dates
- 1/2 c. peanut butter or cashew butter (+1/4 teaspoon salt if using an unsalted version)
- 2 1/2 Tbs. tapioca or potato starch
- 1/4 c. water
- 1/3 c. chocolate chips + more for topping (I used Enjoy Life brand to be dairy and soy free)
- 1 tsp. vanilla extract
- 1 tsp. baking powder (I used homemade to make it corn free)
Instructions
- Preheat the oven to 325. Prepare two cookie sheets, If using a metal or unseasoned stone cookie sheet oil or line with parchment paper.
- Put the dates, nut butter, and water in a food processor. Blend until smooth (will probably take a few minutes). Add the starch, vanilla, and 1/3 cup chocolate chips and blend them in. The little bit of friction heat from blending the dates and nut butter will melt the chips. Lastly, blend in the baking powder.
- Get a little cup of water ready to use while messing with the dough. It is sticky. I have used either two spoons (which I dip in water each time before touching the dough) to make tablespoon size cookies or a small cookie scoop (which I also dip in the water each time). Don’t worry if a little water gets on the dough, it will bake off. Smooth the mounds out and flatten to 1/4 inch thickness with wet finger tips. Add a few chocolate chips top the top of each cookie and lightly press in.
- Bake at 325 for 10-12 minutes, until the tops of the cookies look dry and crack around the chips a bit. Keep an eye on them as they can burn easily.
- Let cool on the pan. These cookies are best cold from the fridge as the chocolate in them hardens up and lends to a yummy chewy texture.
Notes
1. I have used other nut/seed butters but cashew and peanut butter are the ones I found best for this. I tried sunbutter to have a version both Natalia and I can have but it was unsuccessful. It might work with sweetened sunbutter though. Other nut/seed butters might work, but we are limited in what I could try out.
2. These freeze well. I put a few in each little baggie and take them out an hour or two before needed.