Saturday, September 1, 2012

Cocoa Dunker Cookies

I love using cocoa in recipes.  It doesn't have added sugar and I can adjust the richness by how much cocoa is added.  For these cookies, I started with Chewy Trail Mix Cookies, which are crazy delicious in their own right. I reduced the amount of blanched almond flour and added quite a bit of Chatfield's unsweetened cocoa powder.  The result is a rich, velvety chocolate cookie that's a bit fancier with the mix of raisins, nuts and coconut. Dark or white chocolate chips would be a fantastic addition, or maybe even drizzled on top.

Cocoa Dunker Cookies

2 C blanched almond flour
3/4 C cocoa powder
1/4 C organic raisins
1/4 C walnut pieces
1/4 C pecan pieces
1/2 C coconut flakes (these are bigger than shredded coconut)
1/2 C butter melted
1/2 C honey
1 egg
1/2 tsp salt
1/2 tsp baking soda

Prepare the cookie dough:
Whisk the egg, melted butter and honey
Mix in the blanched almond flour, cocoa powder, salt and baking soda
Fold in the organic raisins, walnuts, pecans and coconut flakes
Mix well
Lay out a large piece of plastic wrap and place the dough in the center
Using clean hands, form the dough into a log
(Mine was wide, but you could make it longer and skinnier to produce smaller cookies)
Wrap with the plastic wrap and freeze at least 1 hour or for a few days until you are ready to bake

To bake:
Preheat the oven to 350 and line a baking sheet with parchment paper
Remove the dough from the freezer and unwrap, place on a sturdy cutting board
Immediately slice into 1/4" thick slices and plate on the parchment lined baking sheet
Bake 12-14 minutes, depending on the size of the slices
Remove from the oven and let cool before eating- the cookies will harden a bit while they cool, which is preferred.  

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