Description
Mega chocolate flavor in bite-sized sugar-free, gluten-free cookies.
Ingredients
Scale
- 1 cup brown rice flour
- 1/4 cup tapioca flour
- 1/4 cup soy flour
- 1/4 cup cocoa powder
- 2 Tbsp. unsweetened coconut flakes
- 1 1/2 tsp. baking powder
- pinch salt
- 1 cup Medjool dates (about 7), pitted, chopped, and soaked in water for a few hours
- 1/2 cup water
- 1/4 cup NuNaturals Cocoa Syrup
- 1 Tbsp. refined coconut oil
- 1 tsp. vanilla extract
- 1/4 cup vegan mini chocolate chips (I use Enjoy Life brand)
Instructions
- Preheat the oven to 350-degrees F and line two baking sheets with parchment or silicone mats. In a medium-sized bowl, whisk together the flours, cocoa powder, coconut flakes, baking powder, and salt. Set aside.
- In the bowl of a food processor, combine the dates, water, and Cocoa Syrup. Process until fairly smooth. You’ll need to scrape down the sides of the processor bowl a few times. Add the coconut oil and vanilla extract and pulse a few times to incorporate.
- Pour this mixture into the flour mixture, add the chocolate chips and stir until there are no dry bits. The mixture will be thick and sticky.
- Scoop up the dough by the tablespoonful, lightly shape it into a flat round and place on one of the prepared baking sheets. Continue with the remaining dough. Bake for about 12 minutes. Let the cookies cool on the pans for a few minutes, then place them on a wire rack to cool completely.
Nutrition
- Serving Size: 8
- Calories: 218
- Sugar: 16
- Sodium: 28
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 41
- Protein: 4
- Cholesterol: 1