During Christmas, my favorite cookie to make (and eat) are Chewy Chocolate Gingerbread cookies but this was before switching to the Paleo lifestyle. With that being said I was on a mission this year to make a version of my favorite cookie…. but Paleo-ized. I have to say the results sent me to dreamland. After taking the first bite and proceeding to eat the cookie in record time I didn’t miss the “old” version at all! That says a lot and I bet if you made these for your friends and family they wouldn’t believe you that they were Paleo. In that case, don’t even tell them…it’s your little secret. That’s what I did when my husband bit into one and proceeded to say….oh wow these are good. However, my husband knows all too well if I bake these days it’s most likely Paleo and he was then pleasantly surprised. Maybe I might convince him on walking down the Paleo road after all. Hmmmm…..might have to take a little more work, perhaps more of these cookies. Only kidding here folks as we all know these little cookies are a special treat. And since it’s the holidays, a special treat is in order. Now for those of you that prefer a crispy and crunchy cookie, these aren’t for you at all. These are what the title says….chewy! And very soft. Which in my opinion is the way a cookie is supposed to be….like I’ve said in the past when sharing other chewy and soft cookies.
I was originally planning to bring the Coconut Banana Chocolate Chip Muffins to the upcoming holiday brunch at my Crossfit gym, but these might be made instead. Or maybe I’ll just bring both. Choices….
Happy baking everyone and have a great weekend. I’ll be back next week with some other holiday treats you can hand out to friends and family this holiday season.
Chewy Chocolate Gingerbread Cookies
10 medjool dates, pitted
1/3 cup coconut oil
1 tablespoon molasses
1 teaspoon vanilla extract
½ cup almond meal
¼ cup cacao powder
2 tablespoons coconut flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2/3 cup dark chocolate chips/chunks (I used Enjoy Life New Chocolate Chunks)
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Add dates to a small bowl with 1 tablespoon water and microwave on high for 30 seconds. Mash dates with a fork and add 1 tablespoon of maple syrup and mash more.
Add date mixture, coconut oil, eggs, molasses, and vanilla extract to a food processor and pulse until smooth.
In a small bowl, whisk together all the dry ingredients (almond flour/meal through cloves). Add dry ingredients to the date mixture and process mixture until well combined, scraping the bowl as needed. Stir in dark chocolate.
Spoon tablespoons of dough onto prepared baking sheet. Leave at least an inch and half of room for the cookies to spread.
Bake 8-10 minutes until puffy. The cookies will be soft but will harden slightly when cooled. Cool the cookies on the baking sheet for 10 to 15 minutes before removing. Release the cookies from the pan with a spatula.
These cookies are best kept in the refrigerator (if not eaten right away) or they freeze well.
Makes 15 to 18 cookies