Ingredients for Camp Eden Chocolate Cookies
- Almonds
- 1 cup pitted dates
- Tapioca Flour
- Unbleached Cane Sugar
- Raw Cacao Powder
- Butter
- Pinch of salt
- Water (as needed, about 2-4 tablespoons)
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How to Make Camp Eden Chocolate Cookies
- Preheat oven to 150°C (300°F).
- Line a baking sheet with parchment paper.
- In a food processor, pulse 1 cup of almonds until finely ground.
- Add 1 cup pitted dates and process until a sticky paste forms.
- Add ½ cup cacao powder (or 1 tsp ginger, 1 tsp cloves, and/or 1 tsp cinnamon as desired), ¼ cup coconut oil (melted), 1 tsp vanilla extract, and a pinch of salt.
- Add water, 1 tablespoon at a time, until the dough comes together but is not sticky. (You may not need all the water).
- Roll the mixture into walnut-sized balls.
- Lightly flatten each ball with a fork.
- Bake for 5 minutes.
- Gently flatten again with a fork.
- Bake for a further 10-15 minutes, or until edges are lightly golden brown.
- Let cool completely on the baking sheet. The cookies will harden as they cool.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
46g
Fat
13g
Carbs
4g
