Saturday, December 7, 2013

Chewy Chocolate Gingerbread Cookies

Healthy Holiday Baking Begins...  absolutely delicious!!!!   Should have doubled the recips

Chewy Chocolate Gingerbread Cookies
10 medjool dates, pitted
1/3 cup coconut oil
2 eggs
1 tablespoon molasses
1 teaspoon vanilla extract
½ cup almond meal
¼ cup cacao powder
2 tablespoons coconut flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2/3 cup dark chocolate chips/chunks (I used Enjoy Life New Chocolate Chunks)

Instructions:
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Add dates to a small bowl with 1 tablespoon water and microwave on high for 30 seconds.  Mash dates with a fork and add 1 tablespoon of maple syrup and mash more.
Add date mixture, coconut oil, eggs, molasses, and vanilla extract to a food processor and pulse until smooth.
In a small bowl, whisk together all the dry ingredients (almond flour/meal through cloves).  Add dry ingredients to the date mixture and process mixture until well combined, scraping the bowl as needed.  Stir in dark chocolate.
Spoon tablespoons of dough onto prepared baking sheet.  Leave at least an inch and half of room for the cookies to spread.
Bake 8-10 minutes until puffy.  The cookies will be soft but will harden slightly when cooled.  Cool the cookies on the baking sheet for 10 to 15 minutes before removing.  Release the cookies from the pan with a spatula.
These cookies are best kept in the refrigerator (if not eaten right away) or they freeze well.
Makes 15 to 18 cookies