Dark Chocolate Button CookiesSubmitted by: IVORY1825
IntroductionA nearly sugar-free, gluten-free, dark chocolate fudgy treat A nearly sugar-free, gluten-free, dark chocolate fudgy treat
6 pitted prunes
6 pitted Medjool dates
1/4 cup chopped, unsalted walnuts
1/4 cup shelled, unsalted sunflower seeds
1 cup whole fresh or unsweetened frozen strawberries, thawed
1/3 cup coconut oil
2 large eggs
1/2 each of tapioca starch, millet flour, and sorghum flour (or 1 1/2 cups of your favorite GF flour blend, may need to adjust xantham and baking soda if your blend contains them)
2/3 cup cocoa powder, unsweetened
1 tsp baking soda
1 tsp xantham gum
Lindt 85% dark chocolate bar broken into tiny pieces (about the size of your pinky fingernail)
Puree in food processor walnuts, sunflower seeds, banana, strawberries, prunes and dates
Add fruit and nut puree to coconut oil and eggs and mix well
Whisk together dry ingredients (flours, baking soda, xantham gum, cocoa)
Add wet ingredients to dry and mix until well combined.
Roll into small balls (1/2 tbsp batter each) and flatten with your thumb to make a dent in the middle.
Bake at 375 for 8-10 min.
Place immediately on cooling rack and immediately put a small piece of dark chocolate in the dent
Allow to cool completely
Number of Servings: 55
Recipe submitted by SparkPeople user IVORY1825.