Double Coco Cookies – Paleo & Vegan

Double Coco Cookies - Vegan, Paleo

Double Coco Cookies – Vegan, Paleo

These Double Coco Cookies are: gluten-free, grain-free, egg-free, dairy-free, and added-sugar-free! So if that’s what they’re not what the heck do these cookies got? Let’s just say that if these tempting cookies could talk they’d be singing along with Will.I.Am to “I got it from my mama” — talking about mother nature of course!

    Makes 14 cookies. Or 12 if you’re like me and not all the dough makes it into the oven :)

Ingredients

First seven ingredients:
2 Tbsp raw almond butter
1 ounce fresh pitted dates (about 5 dates)
6 Tbsp natural sweetener (raw honey, maple syrup, agave, etc — I used 4 Tbsp raw honey + 2 Tbsp natural pure maple syrup).
2 tsp vanilla or almond extract (I like to use 1 tsp of each)
3 Tbsp melted coconut oil
2 Tbsp coconut flour
1 Tbsp natural cocoa (check the ingredients, it should not be processed with alkali).
Remaining Ingredients:
2 cups (about 7oz) almond meal/flour (I use Trader Joe’s “Just Almond Meal” or Simple Truth blanched Almond Flour)
1/2 tsp each: salt, baking soda, unflavored gelatin (vegans can use a kosher brand like Lieber’s Jel).
2 Tbsp raw cacao nibs
————————
1/4 cup of large unsweetened coconut flakes, for topping

Directions

Whip out your food processor and add to it the first seven ingredients. Process until smooth and well combined. In a separate bowl stir together the remaining ingredients except the coconut flakes. Add this mixture to the processor and crank that baby up until just combined. You don’t want to over-process because it will extract oil from the cacao nibs and make the dough very oily. If that happens, put the dough in a bowl and drain any excess oil — it helps to use a spatula and apply pressure to squeeze out any remaining oil. Make space in your freezer to chill the dough while your oven preheats to 350F.

When the oven is preheated, line a baking sheet with parchment paper or a silpat. Method 1: Using a cookie dough scoop drop the dough onto baking sheet 2 inches apart and use the base of your palm to flatten them into the shape of cookies. Method 2: Use your hands to grab a piece of dough and roll it between your palms into a ball; press with the base of your palm to evenly flatten into a cookie shape and place on baking sheet. These will not spread out during the baking process, so make sure to shape them exactly how you want them to appear when they’re done!

Bake for 5 mins, remove and top with the coconut flakes*. Bake for 5 more mins.
*The secret to getting toasty golden flakes is to carefully insert the flakes into the cookie flesh instead of just sprinkling it on top. When baking watch closely at the end as to not burn the coconut flakes. However if the coconut needs to be a bit more golden turn the broiler on for 1 minute — again, watch closely! Cool and ENJOY!

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2 Responses to Double Coco Cookies – Paleo & Vegan

  1. Colleen says:

    These look so good, can’t wait to try!

  2. I tried these today and they were absolutely delicious. Thank you!

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