Ah, the sweetness of sweets. With the holidays in full swing, there is no better excuse for making something sweet to eat than right now. If you only have time to bake one batch this season, my special dairy-free / wheat-free thumbprint chocolate cookie recipe featured below is guaranteed not to disappoint.
Is There Anyone Who Doesn’t Love a Good Cookie?
“Today me will live in the moment, unless it is unpleasant, in which case me will eat a cookie.”—Cookie Monster
I had to laugh out loud when I stumbled across the Cookie Monster quote above because I think even the cleanest eater on the planet would have to admit that enjoying a good cookie is one of life’s little pleasures. With the thumbprint chocolate cookie recipe you can get the pleasure of enjoying a seriously good cookie without worrying about consuming a mouthful of junk.
I initially featured the chocolate cookie recipe in our book, Clean Cuisine (Penguin, 2013) and I am pretty sure it is the most-frequently made sweet treat in the whole book (or at least it’s the one our readers write to tell me about the most!) The feedback has been overwhelmingly positive, probably because the ingredients are so surprisingly healthful with absolutely no sacrifice in taste at the end. I even managed to spike the cookies with omega-3 rich chia seeds and almonds.
By using a high quality vegan dark chocolate chip (such as gluten-free, dairy-free and nut-free Enjoy Life brand “Dark Chocolate Morsels”) instead of conventional chocolate chips made with dairy, extra virgin coconut oil (such as Barlean’s Organic Extra Virgin Coconut Oil) in place of butter and barley flour in place of all-purpose flour the cookies are dairy-free, wheat-free and 100% whole grain. Sweetened with “whole food” dates and real maple syrup, they are also free from added refined sugar! (Note: the chocolate chips contain a small amount of sugar, but the amount is minimal when considering each cookie only contains about 4 or 5 little chocolate morsels.)Print
- 1 ½ cups raw almonds
- 8 pitted dates
- 2 cups barley flour
- 1/4 cup chia seeds (such as Barlean’s)
- ½ cup organic extra virgin coconut oil (such as Barlean’s, softened)
- ½ cup real maple syrup
- ½ teaspoon unrefined sea salt
- ½ cup vegan mini chocolate chips
- Preheat oven to 350 degrees.
- Put the almonds in a high-speed blender (I prefer Vitamix) and process into crumbs. Transfer almond crumbs to a large mixing bowl. Put the dates in the food processor and pulse 6 to 7 times, or until dates are well ground. Add the dates to the almonds.
- To the mixing bowl, add the barley flour, chia seeds, coconut oil, maple syrup and salt. Combine all ingredients with a wooden spoon. Form the mixture into tablespoonful balls and space them evenly on a large cookie sheet. Using your index finger, make an indent in each cookie. Fill each cookie with 4 or 5 mini chocolate chips.
- Bake cookies for 18 minutes. The cookies should be done at this point, but the chocolate will not be totally melted. As soon as you remove the cookies from the oven, take the back of a spoon and gently press down on the chocolate so that it melts. Set the cookies aside to cool and harden for at least 15 minutes before eating.
Tempted to Try More Clean Cuisine Sweet Treats?