The taste of real cacao always means ‘indulgence’ to me. Add a hint of chili and you have a very special cookie, indeed. You won’t believe how rich, soft and sweet these taste without a bit of nasty processed sugar.
Word of warning: Do not over bake these. You’ll think they are too soft at the time I’ve given but I promise they’ll firm up. Don’t be tempted to keep cooking or they’ll end up burned on the bottom and hard as rocks…I know cuz I’ve made that epic mistake before and wasted a double batch!
1 ¼ C Almond meal
¼ tsp Baking soda
1 tsp Cinnamon
2 Tbs Cacao powder, no sugar
1/4 tsp Chipotle chili (or your fav such as cayenne)
¼ tsp Sea salt
1 Tbs Coconut oil, melted
8 Dates, pitted (Medjool)
2 tsp Vanilla extract
1/2 C Pumpkin seeds (or sub with macadamias)
PREHEAT oven to 325F/165C. Line two baking sheets with baking paper and set aside.
PLACE almond meal, cinnamon, cacao powder, chili, baking soda, salt and dates in food processor. Whiz at high speed until dates are well mixed into meal.
ADD melted oil and vanilla. Whiz some more.
PLACE mixture in medium mixing bowl and incorporate pumpkin seeds into mixture.
ROLL DOUGH into small balls no bigger than the size of a circle made between thumb and forefinger. Place balls evenly onto the baking sheets approx. 3 cm apart.
PRESS down on balls with a fork flatten into a cookie shape. Hint: To keep the dough from sticking to the fork, warm it in a cup of hot water after every two or three cookies.
BAKE for 8-10 minutes.
REMOVE trays from oven and let cool for a few minutes before sliding biscuits onto cooling racks to do a final cooling and setting.
STORE in airtight container.