25 August, 2014
Paleo-friendly Caramel Chocolate Chunk Cookies
You just keep reading that title and you are pretty sure there is no way, right? Because how do you get caramel and chocolate chunk cookies without sugar? Or flour? Well, I have my ways. And aren’t you lucky… I’m going to share them. 🙂
Before we go any further, I just want to let you know that not only did I love the way these turned out, Mike ate them and liked them, too! So if you are looking at the pictures and thinking ‘ew’, just trust me here. The end result is worth it.
So first things first… you need to soak your dates in water. Pit them, and soak them in water for at least thirty minutes. They look a little icky… just go with it.
While your dates are soaking, put your cashew butter, baking powder and vanilla extract in a food processor (yup… not a mixer, a food processor), and pulse for a few seconds.
When your dates are done soaking, put them in a blender with some sea salt and about 2 Tbsp of water. I have found that it helps to chop the dates up a bit first, since they can get stuck in the blender blades. Blend until it resembles a caramel consistency. You will probably need to use a spatula to scrape down the sides and clear the blades a couple of times in the process.
Add the caramel-like date mixture to your food processor.
Pulse a few times until it is blended in.
Add your chocolate chips. I use the Enjoy Life Mega Chunks. They are dairy free, soy free, nut free…etc. And they taste like real chocolate. None of the carob stuff for me!
Pulse in the chocolate chips until you have cookie dough.
Place on a baking sheet and bake at 350 degrees for about 9-11 minutes, depending on your oven and how thick your cookie balls are. Just as an FYI… I will be flattening mine out a bit next time so they will only need the 9 minute time.
5-6 Medjool dates, pitted and soaked
1 Cup Cashew Butter
2 Tbsp Water
1 tsp Vanilla Extract
1/4 tsp Baking Powder
1/4 tsp Sea Salt
1/2 Cup Chocolate Chips
Soak the dates in water for at least 30 minutes. Then drain the water and put in a blender with the 2 tablespoons of water and the sea salt. Blend until it forms a mixture the consistency of caramel.
Preheat the oven to 350 degrees.
Pulse the cashew butter, baking powder and vanilla extract in a food processor until smooth. Add the date mixture and pulse until well combined. Add the chocolate chips and pulse some more.
Use a spoon to put the cookies on a silpat or parchment paper lined cookie tray. Bake for 9-11 minutes, depending on the size of your cookies. Wait until the cookies have cooled completely before you try and take them off the tray. They will be a bit crumbly.
Store in an airtight container. Remember, there are no preservatives in these cookies, so they will only last a few days. So eat fast. 🙂