Double Chocolate & Sea Salt Cookies
These cookies are chewy and fudgey with just the right amount of chocolatey goodness. Best shared with friends and eaten on the day they are made.
Ingredients
- 50 g quality dark chocolate - I used 85% Green & Blacks
- 1/2 cup ground hazelnuts or other nuts
- 1/4 cup Trade Aid cocoa
- 1/2 cup nut butter or peanut butter
- 1 free range egg
- 1 cup dates*
- 1 tsp vanilla extract
- 1 tsp baking powder
- pinch of sea salt + extra for sprinkling
Instructions
- Preheat oven 180C [160C fan-forced]. Line a cookie tray with baking paper. *If using dried dates cover with boiling water and soak for 15 minutes to soften. Drain well.
- Break the chocolate into pieces and place in a food processor, pulse to cut into small pieces. Add the remaining ingredients and blend for a minute until combined. Shape into walnut sized balls and arrange on a baking tray with space between each cookie. Flatten with fingers or a fork and sprinkle each cookie with a pinch of sea salt. Bake in batches for 12 minutes. Cool on the tray then store in a cookie tin.
Notes
Variations:
Nut-free - instead of ground hazelnuts use buckwheat flour or flour of choice + use tahini or sunflower butter in place of nut/ peanut butter.
Egg-free - Replace the egg with 1 Chia Egg = Mix 1 Tbsp chia seeds with 3 Tbsp warm water and set aside for 10 minutes to thicken.
Nut-free - instead of ground hazelnuts use buckwheat flour or flour of choice + use tahini or sunflower butter in place of nut/ peanut butter.
Egg-free - Replace the egg with 1 Chia Egg = Mix 1 Tbsp chia seeds with 3 Tbsp warm water and set aside for 10 minutes to thicken.