Description
Indulge in the irresistible charm of our Healthy German Chocolate Cookies, a scrumptious twist on the classic German Chocolate Cake, now conveniently baked into delightful cookie form!
Ingredients
Scale
Dry Ingredients:
- 1 cup almond flour [3.2 oz.] *
- 1 cup pecans, processed *
- ¾ cup unsweetened shredded coconut
- 2 Tablespoons cocoa powder *
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- 9 to 10 Medjool dates, pitted [3/4 cup packed] *
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- ½ cup cashew butter (or almond butter) *
- ¼ cup + 1 teaspoon pure maple syrup
Other Ingredients:
- 1 cup pecans, roughly chopped
- ½ to 2/3 cup vegan mini chocolate chips
Instructions
- Preheat the oven to 350 F, middle rack.
- Line a large baking sheet with silicone pads or parchment paper, set aside.
- Place the pecans into the food processor and pulse until fine crumb. Do not overprocess, then place into a large bowl.
- Place the all the remaining Dry Ingredients into the large bowl, along with the processed pecans, whisk to combine.
- Place the Medjool dates into the food processor, process until the dates become a big sticky ball, then place into the large bowl with the dry ingredients.
- Add all the remaining Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the date mixture into the dry ingredients, scrape down the spoon and the sides of the bowl, stir and mix intently. You may need to use your hands. The batter will eventually come together and will appear thick and sticky.
- Stir in the roughly chopped pecans and mini chocolate chips.
- Using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the dough batter into a hand rolled ball, then slightly flatten into a thick disk and place onto the large baking sheet, approximately 3 to 4 inches apart as the batter does spread a little (or use 2 baking sheets). Continue to scoop and roll all the remaining batter into balls/disks.
- Place in a 350 F preheated oven for 12 to 14 minutes (largely dependent upon the size of the cookies) or until set, and the bottoms are browned.
- Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 24 t0 28 cookies