Oh yeah! I made a few tweaks to my recipe for Grain-Free Chocolate Chip Cookies and ended up with these chocolate-packed nibbles of bliss. No flour, lots of protein, very few grams of sugar per cookie, and lots of soft fudgy goodness. Pretty great, right?
I tried a new cocoa powder in this recipe. Last weekend I went to the Kitchen Window, a locally-owned kitchen shop that is my favorite place to shop. In addition to incredible cookware, kitchen utensils and gadgets, food items and spices, small appliances, and cookbooks, they have an impressive selection of bulk cocoa and chocolate products. I couldn't resist indulging, and I left with Callebaut cocoa powder, Valrhona cocoa powder, cocoa butter, and unsweetened cocoa mass (along with an awesome digital kitchen scale, a mini funnel, and a ring of Spanish spicy chorizo).
The difference in the Valrhona and the Callebaut cocoa powders is really quite surprising! The Callebaut has a very clean, straightforward, rich cocoa flavor, while the Valrhona has high and low notes, with a complexity rather like wine. Both are absolutely excellent, not at all bitter, and so flavorful it is shocking. The Callebaut seemed like a better choice for baking, so I used that in this recipe and was really impressed - the resulting chocolate flavor is so fabulous. I am excited to use the Valrhona for truffles or something that requires a more overt chocolatiness.
As a side note, I used some of the cocoa butter and cocoa mass in a homemade chocolate chip recipe last week that was mildly successful, but needs more tweaking. The flavor was really great, but "melt" factor in cookies was totally whack. As a result, I diverted to a mixture of Enjoy Life Chocolate Chips and chopped unsweetened chocolate for this recipe. Although the Enjoy Life Chocolate Chips are far from what I'd describe as fine chocolate, they work in a dairy-free, soy-free chocolate pinch. I like to mix high quality unsweetened chocolate with the Enjoy Life chips, for a richer flavor and to reduce the overall sugar load.
Whether you use gourmet cocoa powder or Hershey's, these cookies are sure to please. They got a big thumbs up from my housemates, my parents, and my friends, so I think this recipe is a winner. Enjoy!
This recipe is linked to Simply Sugar & Gluten-Free's Slightly Indulgent Tuesday
Grain-Free Double Chocolate Cookies
yield about 20 cookies
If you prefer not to use cashew butter or chopped cashews, any other seed/nut butter or chopped nut/seed should work in this recipe.
For a cane sugar-free cookie, use chopped unsweetened chocolate or sugar-free homemade chocolate chunks instead of Enjoy Life allergy-free chocolate chips or other sugar-sweetened chocolate.
- 1 cup smooth cashew butter (raw or roasted)
- 1/4 cup unsweetened cocoa powder
- 2 mediumish duck eggs or 2 large chicken eggs (duck eggs are bigger than chicken eggs, so medium-sized duck eggs are generally the size of large chicken eggs)
- 1/4 cup maple syrup, or other natural liquid sweetener like honey or brown rice syrup
- 1/4 tsp plain stevia liquid
- 1 tsp gluten-free pure vanilla extract (Simply Organic and Penzeys brands are gluten-free)
- 1 tsp baking soda
- 1/2 cup chopped cashews (raw or lightly toasted)
- 1 cup chocolate chips, carob chips, chocolate chunks, or chopped sweetened or unsweetened chocolate bars (homemade or store-bought)
- 1/2 tsp unrefined salt
Preheat oven to 350º F and line baking sheets with parchment.
In a large bowl, cream together cashew butter, cocoa, eggs, maple syrup, stevia, vanilla, salt, and baking soda until smooth. Add cashews and chocolate chips/chunks and stir until well combined.
Scoop by the tablespoon onto a well-greased or parchment lined baking sheet. If desired, place a couple of cashews on top of each cookie, because it looks sexy once they bake. Place in pre-heated oven and bake for about 12 minutes (if baking two pans of cookies at once, rotate between racks after 6 minutes). I baked for minutes and ended up with a soft, moist, chewy cookie. If you prefer a more crisp cookie, bake a couple minutes longer.
Let cool a few minutes on the sheet before transfering to wire cooling rack; let cool completely before eating. Store cooled cookies in a well-sealed container.