Dark Chocolate Button Cookies

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 55
Amount Per Serving
Calories: 52.7

Total Fat: 2.9 g
Cholesterol: 7.7 mg
Sodium: 26.7 mg
Total Carbs: 6.9 g
Dietary Fiber: 1.0 g
Protein: 1.1 g

View full nutritional breakdown of Dark Chocolate Button Cookies calories by ingredient

Introduction

A nearly sugar-free, gluten-free, dark chocolate fudgy treat A nearly sugar-free, gluten-free, dark chocolate fudgy treat

Minutes to Prepare: 40

Minutes to Cook: 10

Number of Servings: 55

Ingredients

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

1/2 banana

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)

Directions

Place dates and prunes in water and simmer on stovetop for ~20 minutes

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.