This recipe is for those of you that were dying to try my Molten Chocolate Brownie recipe but couldn’t because it isn’t gluten free. This is a cookie but if you undercook it, it is gooey and just as delicious as my molten brownies! The recipe below only makes 6 or so cookies so you may want to double the recipe. Enjoy and be sure to let us know what you think!
Ingredients:
- 1 stick organic butter
- 1 pastured egg (room temperature)
- 9 pitted dates
- 1/4 Cup filtered, warm water
- 1 tablespoon vanilla extract
- 2 tablespoons raw honey
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon plus 2 pinches Celtic Salt
- 1 teaspoon Cocoa powder
- 1 1/2 tablespoon Guittard dark chocolate chips
Instructions:
- Preheat oven to 325*F.
- Put dates in a bowl with the warm water and set aside to soften.
- Gently melt baking chocolate in small sauce pan over low-medium heat, stirring occasionally. Add in butter. Once butter is melted, set aside and let cool.
- Once cooled, mix in honey, egg, and vanilla.
- Puree dates and water. Add to mixture.
- Mix dry ingredients together in a small bowl.
- Add dry ingredients to wet and mix well.
- Fold in chocolate chips.
- Drop by spoonfuls onto a silicone baking sheet.
- Bake for 5-7 minutes (NOTE- These cookies should be gooey so undercook them).
