Occasionally I like to have a treat waiting for my kids when they get off the school bus. I don’t think there’s much more inviting than walking into the house after a long day and smelling fresh-baked cookies coming out of the oven.
But with this new eating plan, I’ve been trying to cut back on the wheat and sugar for them, as well as me. That makes cookie baking a bit more challenging.
I’ve been working on this cookie recipe for a while. At first, they were too soft…almost like cake. But I finally perfected it. They’re not TOO sweet, have a nice crunch, and are absolutely delicious. I hope your kids enjoy them as much as mine do!
Nutty Dark Chocolate Chip Cookies
Makes 3 dozen cookies
- 6 pitted dates
- 1 banana
- 1 egg, room temperature
- 4 Tbsp (1/2 stick) organic butter, melted
- 1 tsp vanilla
- 1 cup almond butter (or nut butter of your choice), room temperature
- 2 Tbsp coconut flour
- 1/8 tsp salt
- 1 tsp baking soda
- 1/3 cup chopped nuts (I used raw almonds)
- 1/2 cup dark chocolate chips
Here’s What To Do:
- Preheat oven to 350 degrees F.
- Line a baking sheet with a silpat or parchment paper. Set aside.
- Soak the dates in hot water for 10 minutes or until soft.
- In a blender, combined drained dates, banana, egg, melted butter and vanilla until dates are completely pureed.
- In a large bowl, combine almond butter and date mixture until completely combined.
- In a small bowl, combine coconut flour, salt and baking soda. Add to almond butter mixture in large bowl and stir until combined.
- Mix in chopped nuts and chocolate chips.
- Drop by heaping teaspoonfuls onto baking sheet, about 1/2 inch apart (these will not spread much while baking.)
- Bake for 12 minutes or until lightly golden.
- Allow to cool for a few minutes, and then remove from baking sheet.
I hope you and your family enjoy these cookies as much as we do!