Wednesday, March 28, 2012

Chocolate Crumble Cookies

When you take the seductive powers of chocolate and combine them with the healing powers of cookies and cake (yes, cookies and cake can be medicinal) you end up with something pretty amazing. 
Moist, dense, crumbly and basically everything a chocolate cookie should be. Not to mention these only take about an hour and a half to make from start to finish. So you really don't have any excuses, only a growing list of reasons why you should make a batch of these right away. Also, you might want to hide them in a secret place otherwise they're subject to disappearing very quickly - unless of course you're the sharing type - in which case you might want to make a double batch.
These special treats are dedicated to the stylish gals at Classic Hardware who make some of my favorite jewelry to wear when in I'm in the kitchen, and pretty much everywhere else. I wish I could teleport myself to Burbank so I could make you lovely gals batches of cookies and treats every day!
Important Note About This Recipe
About the Agave: 
Something I don't use very often in my kitchen is Agave, but where these cookies are concerned you need to use it, or another liquid sweetener of equal sweet-potency. I recommend Wholesome Sweeteners Organic Raw Blue AgaveI've actually taken the time to contact Wholesome Sweetenersinquiring to whether or not their product is truly raw. They were gracious enough to respond to my email, confirming that they do not heat their Organic Raw Blue Agave above 118 degrees. 
If you'd rather not use Agave then see the recipe for my other liquid sweetener suggestions.
Chocolate Crumble Cookies
This recipe yields roughly 2 Dozen cookies
Step 1.
Dry Ingredients
In a large mixing bowl:
4 c Almond Flour - you can either make your own or use store bought
1/2 tsp Salt
Mix together the Flour and Salt 
Set aside and move on to the next step
Step 2.
Wet Ingredients
In a small mixing bowl: 
1/3 cup plus 3 Tbsp Agave//or//Grade B Maple Syrup//or//Raw Organic Honey
4 Tbsp Cacao Powder
2 tsp Vanilla
1/4 tsp salt
Whisk together all of the above ingredients until all of the cacao has dissolved into the Agave
Step 3.
Combining Wet and Dry Ingredients
While your mixer is on begin to pour in your Chocolate Mixture from Step 2...
Mix together all of your ingredients evenly
 Your finished cookie dough will be crumbly but moist, like this:
It's also going to be really be careful!
Final Step
Assembling and Drying
If you don't already own one I recommend getting a cookie scooper:
This little gadget has made my world of cookie-shaping so much easier and quicker. If you don't own a cookie scooper than you can shape your cookies by hand or with a couple of tablespoons. You could also flatten out the dough and use a cookie cutter if you'd prefer. 
Keep your cookies relatively thick, since you're aiming for a crumbly moist cookie - not a flat dry one. These dry very quickly too!
After you've shaped all of your cookies choose from one of the following Raw Vegan Warming Methods noted here(click)
Warm/Dry your cookies for 1 hour total - no longer
Let the cookies sit and cool for about 30 minutes
The only thing to do from here is eat them!



  1. my children can't have almonds. Can I substitute coconut flour?

    1. I would definitely not substitute Coconut flour since it's so different from Almond flour in texture and flavor/consistency.
      My first recommendation would actually be Hazelnut flour, with Cashew flour coming in a close second.