Hot Chocolate Cookies – a delicious recipe with flour, T, dates, salt, baking soda, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, blend first five ingredients until dates are finely pulverized.
2
In a separate bowl, combine vanilla, oil, and 3/4 c of the chocolate chips. Melt (I microwaved 1 minute, then stirred).
3
Pour the dry ingredients, as well as the remaining 1/4 cup of chocolate chips, into the wet. Stir until evenly mixed, making sure to break up any big clumps. It'll seem dry at first, but keep stirring until it all looks dark and shiny.
4
Bake at 355 F for 7-8 minutes. (Take out when still undercooked, as these continue to cook as they cool.)
5
Note: I like Sunmaid dates, because they're softer and less dry than traditional dates you find in health food stores. Your dough might be a little drier if you use other dates. It's ok: just add a tiny bit more oil to compensate.
1105
kcal
Calories
95
g
Fat
77
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup spelt flour or all-purpose, 2 T cocoa powder (or hot cocoa mix), packed 1/4 cup pitted dates, scant 1/4 tsp salt, and more.
Yes, Hot Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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