Soft puffy little pillows of yumminess! These have become my favorite cookie. They dissapear off the plate at potlucks – that’s always a good sign that you got it right. I was inspired to make these after tasting one of my friend, Wanda’s Chocolate cookies. I wanted to reduce the fat so I could enjoy them more often and after tweaking the recipe a few times this is the version I settled on. They freeze really well so make the full batch and put some in the freezer to enjoy later. You will be so glad you planned ahead.
I like to add a few unsweetened chocolate chips to the top after pulling them out of the oven. Do it quickly so you can push them down into the soft top. They get all melty and are fun to eat this way. You can set the chocolate by placing them in the refrigerator for a few minutes. This is helpful if you want to stack them in a container for the freezer or to arrange on a plate to take with you to a potluck.
They stay nice and soft and have just the right amount of chocolate flavor to satisfy that chocolate craving.
For summer outdoor potluck or picnic you can leave the chocolate chips off the tops so you don’t have to worry about them melting. I don’t mind some melted chocolate myself – how about you?
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Make a batch today and see for yourself how decadent a healthy cookie can taste.
I order the Chocolate Chips from Santa Barbara Chocolate. The PB2 Pure Peanut Powder has no added sugar or salt. I buy it from Amazon but it comes and goes out of stock. Be sure to look for a peanut powder without added sugar or salt. The Lafaza Ground Vanilla is pure ground vanilla bean.
I have found these chocolate chips as well. Check your Whole Foods, Target and your local grocery store for non dairy chocolate chips.
Chocolate Heaven Cookies
- 1 1/2 teaspoons ground vanilla bean powder or vanilla extract
- 1 tablespoon balsamic vinegar Chocolate orange from California Balsamic or Napa Valley Naturals Grand Reserve -a less acidic sweeter vinegar works well
- 1 teaspoon baking soda
- 20 *Medjool dates pitted, approximately 10 ounces
- 1 cup frozen cherries slightly thawed
- 2 very ripe bananas peeled
- 3 cups oats flour
- 1 teaspoon baking powder
- 1/2 cup peanut butter powder no added salt or sugar
- 1/2 cup cacao powder cocoa powder or carob powder
- 1/2 cup chocolate chips plus another 1/4 cup for
- decorating the tops if desired. I use unsweetened cacao
- chips but use your favorite chocolate chips.
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper or silpat mats to prevent cookies from sticking.
- In a small bowl, mix the vanilla powder or extract with the vinegar and baking soda. It will foam and bubble up. Set aside.
- In the work bowl of a food processor add the pitted dates, frozen cherries and ripe bananas, process until smooth and well mixed.
- Add oat flour, baking powder, peanut butter powder, cacao powder and the vanilla powder, vinegar and baking soda mixture. Process until well mixed.
- Add 1/2 cup chocolate chips to the work bowl and use the pulse function to mix them in or stir them in by hand.
- Using a cookie scoop that hold 1 1/2 tablespoons of dough, place scoops of dough on prepared baking sheet, leaving space between as they will spread out when baking. Then use another sheet of parchment paper over the top of the cookie dough scoops and using the palm of your hand or the bottom of a drinking glass, press down gently to flatten the cookies.
- Bake for 8-9 minutes, they will puff up and then fall back down when removed from the oven. Add three chocolate chips to the top of each cookie. Let cool for 5 minutes on cookie sheet before removing to a wire rack to finish cooling.
- I like to set them in the fridge to let the chocolate set. These can be frozen for future treats!
minutes, drain and then use. Save the water to flavor your hot tea. If using a different type of date use 10 ounces. You can change up the flavor by adding a tablespoon of orange zest & orange juice, or 1- 2 tablespoons Dandy Blend for mocha, or a little peppermint extract, a touch of ground cinnamon or 2-3 tsp of Maca powder for a malt flavor.
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