Grain Free Cocoa Cut-Out Cookies

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Well friends, it’s getting closer to Halloween and in our house there is tons of excitement over treats, costumes and decorating. My little guy wanted to make some cut-out cookies with some awesome cookie cutters that we found on a clearance last year. I have been wanting to make a chocolate cookie and experiment with dates as a sweetener. These cookies were easy to make and pretty healthy compared to other recipes. Best part of all, they have been officially dubbed “yummy” by the picky preschooler! I hope you give these a try and enjoy them as much as we have. ~Carmen

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Ingredients:

1 c. coconut flour

1/3 c. baking cocoa

¼ c. coconut oil

¼ c. softened butter

2 tbsp. chia seeds + 6tbsp. water

1 c. medjool dates – pitted + 1 c. HOT water  (this would be about 8 to 10 large dates)

1 tsp. baking powder

1 tsp. vanilla bean paste (extract will do just fine)

¼ tsp. sea salt (I just eyeball it and add 2 pinches)

Prep:

First, soak your chia seeds in warm water for about ten minutes while you are prepping other ingredients, they should be the consistency of a thick gel.  Next, puree your dates and water until smooth.  Then add your coconut oil, butter, vanilla bean paste and soaked chia seeds.  Blend well.

In a separate bowl, sift coconut flour and cocoa to make a fine flour.  Add your baking powder and salt.  Mix well.

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Now blend your dry ingredients with the wet mixture.  You can do this by hand but a food processor or stand mixer will make work a bit shorter.  The dough is going to look like brown Play-Doh, this is good.  Now, roll the dough into a ball and refrigerate it for at least an hour.  I like to cheat and throw it in the freezer for 20 minutes but I’m incredibly inpatient.

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Once your dough is chilled, pre-heat your oven to 350, and place the dough ball between two sheets of parchment paper lightly greased with coconut oil.  Roll the dough to 1/8-1/4” depending on how thin or crispy you want them.  I recommend going thicker if you will be adding the glaze.  Use your cookie cutters to cut out shapes, or if you want a square graham-cracker style cookie just cut it with a knife (these are great with coffee or used for s’mores).

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Bake for about 10-12 minutes.  NOTE!  All ovens are not created equal!  I highly recommend checking how fast these are baking at the 5 minute mark and adjust accordingly.  If you want soft cookies, take them out early and let them sit on the hot pan.  It’s sort of a trial and error sort of deal.

Allow the cookies to cool completely before frosting them with your favorite glaze or frosting. I used melted milk chocolate on the bats and powdered sugar on the skulls.

This post is part of the following blog link-ups:  Party Wave Wednesday, Real Food Wednesday, and as always if you like these posts feel free to like my Facebook page!

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