Camp Eden Chocolate Cookies
Ready In: 25 mins
Yields: 24 cookies
Ingredients
- 1 1⁄2 cups almonds, soaked overnight in water and drainned
- 1 1⁄2 cups mejool dates (depitted)
- 1 cup tapioca flour
- 1⁄2 cup rapadura whole unbleached cane sugar
- 2 teaspoons raw cacao powder
- 1⁄2 cup organic butter
- 1 pinch salt
- water
Directions
- Heat oven to 150°C.
- Line baking tray with baking paper.
- In a food processor process almond until fine meal.
- Add dates and mix well.
- Add all other ingredients.
- Add enough water to get the mixture to combine but check as you dont want it to sticky!
- Roll mixture into walnut size pieces and flattne lighltly with a fork.
- Bake for 5 minutes.
- Flatten with fork and bake for a further 10 minutes.
- As ithey cool they harden.
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