The Best Chocolate Cookies in the Universe

Note: sandwiching with mint chocolate chip ice cream only makes the best even better.

Best in the Universe? --prove me wrong, I DARE YOU.

They're fudgey, chewy, soft, gooey, crinkley, sweet, and delicious.  (And grain-free, gluten-free, sugar-free, dairy-free, of course.)

Recipe can easily be doubled for twice the aweseomeness.

Adapted from the 2013 Washington Post Christmas cookie section.


THE RECIPE:

Prep:
- toast 2 3/4 c chopped walnuts:  spread them on a baking sheet and place in a 350 degree oven, shaking sheet occassionally, for 8-10 minutes.  Watch carefully to make sure you don't burn them.

- separate 4 large eggs, saving the whites **

- powder 3 cups coconut sugar:  I used a magic bullet blender for this, powdering small amounts at a time.  A Vitamix could probably handle all of it at once and save considerable time.  I put ~1/2 c at a time in the bullet with a pinch of tapioca or potato starch each time, and blended until powdered. Adding starch helps create the 'powdered' consistency.

- locate parchment paper or silicone baking mats to line cookie sheets before dropping cookies.

- heat oven to 350 degrees

[** save those yolks and make some Gluten Free Pasta!! It's no coincidence that a double cookie recipe takes 8 whites, and a double spinach-pasta recipe takes 8 yolks..... :) ]


THE ACTUAL RECIPE:

1/2 c plus 3 tbs cocoa powwder
3 c powdered sugar
pinch of salt
2 3/4 c walnuts, toasted
4 large egg whites, at room temperature
1 tbs vanilla

Combine the cocoa powder, powdered sugar, salt, and walnuts - beat on low for 1 minutes.

With the mixer running, slowly add the egg whites and vanilla.  Beat on medium for 3 minutes, until the mixture has thickened slightly and looks lumpy. Do not over-mix, or the eggwhites will over-thicken.

Use a 2-ounce cookie/ice cream scoop (or let's be honest... a normal spoon) to scoop that batter onto the LINED cookie sheets.  Space cookies about 3 inches apart.

After placing cookies in the oven, immediately reduce temperature to 320.  Bake 15-20 minutes, rotating pans font to back and top to bottom halfway through. (note... this entire step is optional, but is included in the original recipe, and would probably would help for optimal results.)

Pull parchment paper with cookies onto a cooling rack and cool completely before moving cookies.

Eat and enjoy!

Maple Walnut Pie

One again... ate 90% of it before a photo could be taken..... :)

Happy Thanksgiving! This is a festive pie that I actually made for a pre-Halloween pumpkin carving party.  It was delicious, and I liked that it was less traditional than your typical pecan pie. (and also... walnuts are cheaper than pecans! :) )

Crust:

1/2 c + 3 tbs millet flour
1/2 c garbanzo bean flour
1 tbs potato starch
1/8+ tsp salt           ---> combine dry ingredients
3 tbs ghee              ---> mix into dry ingredients to make velevety consisitency
3 tbs ghee              ---> mix coarsely to form pea sized balls
~1 tbs ice-cold water   ---> drizzle in, gently mixing until dough forms into a ball

Roll out for a 8.5" pie pan (8 or 9" would work too) on waxed paper. Place the pie pan upside-down on the rolled dough, and use the waxed paper to flip the crust into the pan. Repair any cracks that may form, then crimp edges
Prick bottom and sides of pastry with fork. Line edges of crust with double thickness of foil. Bake 8 minutes at 450 F.. Remove foil, them bake 5 minutes more or until crust is lightly browned cool. Reduce oven to 350 F.


Filling:


1.5 c maple flavored agave (or maple syrup, if you can eat it)
3 eggs
4 tbs ghee
2 tbs coconut oil
1/3 c coconut sugar
1/4 c erythritol (or more coconut sugar)
2 c chopped walnuts, toasted
1 tbs vanilla
1/4 tsp nutmeg
2 tsp tapioca flour


Beat eggs until thick and lemon colored, ~5 minutes. Add ghee/coconut oil (softened), beat in. Add all other ingrdients and mix, then fold in walnuts. Pour into crust. Bake on baking sheet for ~45 minutes, or until middle just begins to set but edges are not burned. If edges seem to be cooking too quickly (browning) before middle begins to set, turn temeprature down slightly.  Cool before serving.


Tastes like a cross between a pecan pie and maple stick donuts. :)

Raw Chocolate Lavaberry Cakes

This is my new easy indulgence dessert-- soo good, soo fast, and really, not too guilty! It IS raw, after all....

THE RECIPE:

1/4 c raisins
1/4 c walnuts
1 tbs organic cocoa powder (okay so maybe my cocoa isn't officially raw....)
1 dash of salt (scant 1/8 tsp)
                -----> pulse all in magic bullet blender until mixture sticks around side of bowl. (I use the smallest cup for this and it works perfectly)

Transfer to plate by flipping bullet cup upside-down onto a plate. The pre-formed ring of chocolate cake should slide right out (maybe with some crumbs in the middle, too).


The filling:

strawberris/rasperries/blackberries: I've been using either 3 strawberries, or 2 strawberries and 3 blackberries.
5-7 drops liquid chocolate raspberry stevia (or normal stevia if you don't have the fancy)
                ----> puree in Bullet (same cup as chocolate was in is fine; = less cleanup), then dump into the center of the chocolate cake-ring.

Huuge Yum.

Raw Triple Chocolate Mudpie Pudding

This was maybe one of the most satisfying items I've eaten in a long time. Once again, it was inspired by RawOn10. This decadent concoction features chocolate pudding topped with chocolate brownie bits topped with chocolate syrup. Can't go wrong!

THE RECIPE:

Pudding:
1 1/2 frozen bananas
1 tbs almond milk
1 tsp vanilla
1 tbs cocoa powder        ---> puree in magic bullet

Brownie bits:
1/3 c walnuts
1/3 c raisins
dash salt             ---> pulse food processor until well mixed-- it should be crumbly, but stick together

Chocolate syrup:
Agave nectar
Cocoa powder   ---> whisk together

Layer pudding, brownie, and syrup in a nice big bowl. Dig in and enjoy!

Raw Strawberry Cremesauce Pie

This was the first dessert I made since starting my Raw diet kick. It may not look too picturesque, but its pure deliciousness more than compensates for the goopy appearance. I went off of a recipe from RawOn10, using a walnut-banana crust, strawberry-agave filling, and walnut-date creme on top. I used frozen strawberries, which contributed to the wet, sauce-like consistency.

 THE RECIPE:

Crust:
3/4 c banana slices
1 c walnuts
pinch salt    
   ---->; blend in food processor

Strawberry filling:
8 oz strawberries
dash lemon juice
3 tbs agave (/to taste)
  ---->; puree in food processor, then, Add:
8 oz strawberries, chopped

Walnut creme:
1/4 c walnuts
2 dates
1/2 c water
1/2 tsp vanilla
dash salt          ----> puree until creamy

To assemble, first spread crust mixture in the bottom of a plate/pie pan using a fork/spoon. Next, pour in strawberry mixture for filling. Finally, dollop walnut creme on top. If desired, sprinkle on shredded coconut for a final touch.

To avoid each serving becoming a yummy little pile of sweet goo, try freezing the pie. I however, was perfectly fine with the messy version- just serve in a bowl with a spoon!