Friday, December 10, 2010

Triple chocolate chunk cookies


Want.

I've been experimenting with some Christmas cookie and candy recipes. This one was a hit. It is somewhat similar to my flourless peanut butter cookies, but I used cashew butter as the base. I really wanted to use macadamia nut butter, but all of the local health food stores are out of stock; even the manufacturer's website lists it as unavailable! The cookies are somewhat crumbly, likely due to the relatively lower fat of the cashews. If I can get my hands on some macadamia nut butter, I will try it and let you know. You could also try using almond butter if you prefer.

But I'm getting ahead of myself here. These were delicious. Super duper chocolatey and rich. There is cocoa powder in the dough, plus three kinds of chocolate morsels: dark chocolate chunks, white chocolate chunks, and cacao nibs.

FLOURLESS TRIPLE CHOCOLATE CHUNK COOKIES
Makes 12-16 cookies

INGREDIENTS

  • 1 cup creamy cashew, macadamia, or almond butter
  • 2-4 Tbs cocoa powder (start with 2 Tbs, taste it, then decide if you want more)
  • 3/4 cup sweetener of choice (stevia or Splenda or whatever else you prefer)
  • 1 egg, lightly beaten
  • 1/2 tsp baking soda
  • About 1.5 oz very dark chocolate (85% or more), chopped into chunks roughly the size of chips. I used half of a 3 oz Endangered Species Extreme Dark Chocolate (88%) bar, which is dairy-free and relatively low-carb
  • Half a recipe of white chocolate, chopped into chunks roughly the size of chips (you could substitute macadamia nuts, dried cherries, or toasted walnuts if you don't want to make this)
  • 2 Tbs cacao nibs 
DIRECTIONS
  1. Preheat oven to 350
  2. Stir together the nut butter, cocoa powder, egg, sweetener, and baking soda. Fold in the chocolate chunks and cacao nibs.
  3. With damp hands, quickly roll the dough into balls the size of a heaping tablespoon. Place 2" apart on a baking sheet lined with parchment paper, flattening slightly with your hands or the bottom of a drinking glass. You may need to use two baking sheets.
  4. Bake for 12-14 minutes, or until puffed.

    6 comments:

    Donna said...

    These look awesome, but it looks like the cocoa powder was inadvertently left out of the ingredient list (and it's not mentioned in the directions, either). Help! I want to make these this weekend. Thanks.

    Erica said...

    Hi Donna, thanks for the heads up, I will edit the post now! I would use 2-4 Tbs cocoa powder, start with 2 Tbs, taste it, then add more if desired :)

    Donna said...

    Thanks, Erica. Won't be able to get to these this weekend, since I have to work, but they are at the top of my list of recipes to try.

    Angie said...

    Can I substitute the sweetener with dates? Or even applesauce?

    Erica said...

    @Angie: You could use date sugar (dehydrated, ground-up dates). But I wouldn't use anything moist like fresh dates or applesauce. The cookies rely on a dry sweetener to add bulk.

    KellyG said...

    I love your recipes!, especially the dessert ones!.

    Post a Comment

    Related Posts Plugin for WordPress, Blogger...
    Facebook Pinterest RSS email More

     
    Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | JCpenney Printable Coupons