The Perfect Salted Double Chocolate Cookies

The Perfect Salted Double Chocolate Cookies

If you only knew for how long my quest has been to create the most perfect cookie recipe. My joy was limitless when I created my recipe for Nostalgic Chocolate Chip Oatmeal Cookies. Once again, I’m couldn’t be prouder and happier as these bad boys are just as gosh darn delicious! These are perfectly soft baked while still crispy on the outside. Plus, the flavour is spot on, perfectly sweet, ultra chocolatey, and even better with a touch of the salt on top. In contrary to my oatmeal cookies, these cookies are completely sweetened with dates and not even any “healthier” sweetener like maple syrup or coconut sugar, not counting the chocolate of course. I’m just so might proud of the way these turned out and I hope you find them as heavenly as I do.

Enjoy!

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The Perfect Salted Double Chocolate Cookies

The day has come when you can finally make the perfect chocolate cookies! Not to forget, they’re even more perfect when topped with chocolate chips and sea salt.

Ingredients

  • 60g / 2,1 oz pitted dates
  • 30g / 1 oz oat flour
  • 30g / 1 oz nut flour of choice (I used almond & hazelnut) or more oat flour
  • 1,5 tbsp cocoa powder
  • 1/2 tsp baking soda
  • A hearty pinch of salt
  • A splash of vanilla extract
  • 20g / 0,7 oz melted dark chocolate
  • A handfull of chocolate chips or roughly chopped chocolate

Instructions

  1. Preheat the oven to 150ºC / 300ºF and prepare a cookie pan by lining it with parchment paper.
  2. In a food processor, blend the dates, flours, cocoa, baking soda, salt, and vanilla until you get a nice firm, moist but not sticky nor dry, dough. Then, while running the food processor, add the melted chocolate to the dough and mix until combined. If too dry, add a splash of water. Mix in the chocolate chips/chopped chocolate to the dough.
  3. Divide and shape the dough into eight balls and place on the prepared cookie pan. Using your hands, preferably slightly wet, shape the balls into around 1 cm / 1/3 inch thick cookies. Optionally top with a pinch of course salt. Bake for 12-16 minutes. Let cool and enjoy!

Keywords: Chocolate cookies, double chocolate, vegan, gluten free, healthy

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4 Comments

  1. Hannah
    2019-05-01 / 23:35

    Wow, these look incredible. Will be making these tomorrow 🙌🏼🙌🏼 Thanks for sharing x

    • 2019-05-02 / 07:01

      Awww, thank you so much. I’m so glad to hear that! Totally let me know what you think of them. ❤️

      • Olivia
        2019-07-10 / 22:52

        Hi! What do you suggest for me to use in the place of the oat flour? ( I’m celiac and avoid eating oats because of the similarity of its protein with gluten). Do you think a gluten free blend with no gum would work? Or the gum would be necessary? Or maybe quinoa flour ou quinoa flakes? Substituting oat flour is always a problem for me, I get afraid of ruining the recipes. Here the the amount you used is small, so maybe that minimizes the risk of replacing it… Thank you so much!!

        • Hanna
          Author
          2019-07-10 / 23:12

          Hi Olivia! Hmmm… I have not experience using any of the substitutes you’re suggesting, but I do think you could use for example almond or another nut flour instead. I’m sorry to hear about your allergy and hope it works out!

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