A few weeks ago, I spent an amazing week up in the Catskill Mountains in New York. The trip ended up being more than I’d hoped for, complete with farm animals, excessively delicious breakfasts(/lunches/dinners), lots of rest, laughter, and love.
And while I may be terrible at blogging, I’d like to believe that I’m still pretty kickass at making cookies, which is exactly what I did in the Catskills. These are some of the most chocolatey cookies I’ve ever had and have a dense consistency, almost more like a brownie. In the realm of sweets, these are on the healthier side of indulgence, sweetened only with dates, honey, and the tip of my pinkie finger (joking), and held together with pumpkin.
Double Chocolate Brownie-Cookies (adapted from this recipe)
- 1 1/2 cup almond meal
- 1 cup extra dark or Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- about 1 - 1 1/2 cups pumpkin (canned or fresh)
- 1/4 cup coconut oil, melted
- 1 cup dates, pitted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 1/2 cup coarsely chopped dark chocolate (you can sub semi-sweet chocolate chips if you prefer)
- Coarse sea salt (optional)
Preheat oven to 350. Mix the first four ingredients together in a large bowl and set aside.
Pile the rest of the ingredients, except the dark chocolate, into your food processor and blend until smooth (I left some pieces of dates unblended because they tasted like little bits of candy but to each their own). Add the dry mixture and pulse until combined. Mix in dark chocolate bits and eat 2-8 spoonfuls of the dough as you pretend to “taste test.”
Drop heaping tablespoons of the batter onto a greased cookie sheet. Flatten slightly with the back of a spoon. Bake for 8-10 minutes. Remove from oven and sprinkle with sea salt. Eat warm, chilled, or frozen.