Double Chocolate & Sea Salt Cookies
- 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
- 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.
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.
I have a schedule for the recipes I share here that is planned about a month ahead. This way I can organise the ingredients, test the recipes, find props if needed etc. I am used to working with planned deadlines for magazine articles and book projects so it kind of suits me to run things this way. I truly believe consistency is the key to a good website and this way I know what I am doing each week and can plan ahead. However, every now again I create something in the kitchen that just needs to be shared RIGHT AWAY, most definitely not in a months time.
These cookies are a case in point. The result of a cooking afternoon with my 4-year-old girl, just me and her in the kitchen chatting, weighing ingredients and cracking eggs. Admittedly – and I am sure I am not alone here – it is not easy fitting in one-on-one time for this part-time working Mum with 2 children who makes virtually everything we eat from scratch. But I know how important it is, and if I have to leave my blog post for another day so I can make time, that is my priority. Family is something to cherish and nourish with time and love.
These cookies are gluten and dairy-free. I know I have shared quite a few recipes in this vein recently [I promise something savoury next week!], a sign of the times I suppose as I am packing lunchboxes most days for Kindy. I love being able to pop in a home-baked cookie that is low in sugar and high in protein for sustained energy.