scd "chocolate" cookies with vanilla icing
these grain free, SCD cookies are for those of who cannot have chocolate! They're made with pecan flour, cocoa butter and dates to create a mock-chocolate flavour in a super soft cookie, completed with a decadent coconut butter icing.
Servings: 20 cookies
Ingredients
the cookies
- 1 cup pecan flour
- 4 tbsp coconut flour
- 5 tbsp cocoa butter, melted
- 1/4 cup honey
- 6 medjool dates softened and cut up
- 1/2 tsp baking soda
- 1 egg
the vanilla icing
- 1/2 cup coconut butter
- 1/4 cup honey
- 1 tsp pure vanilla extract
Instructions
the cookies
- in a saucepan over medium heat, warm your honey and medjool dates. bring to boil and allow to simmer for 5-6 minutes, mashing the dates in the pot as the honey simmers, so that they're broken down as much as possible. mash them up as they simmer, and continue to mash when they're done simmering as much as possible.
- proceed to mix your cookie ingredients. in a large bowl, mix your dry and add in your wet ingredients, starting with melted cocoa butter and mashed date mixture, and ending with the egg.
- mix well.
- on a baking sheet lined with parchment paper, taking a tablespoon, spoon the cookie batter on the tray evenly spaced out. it will be sticky, so keep a little bowl of water nearby to wet your fingers as needed.
- using the palm of your hand or the bottom of a spatula (I find palm of hand works best), press down on top of each cookie ball to flatten each cookie-- you may need to add a drip of water to help flatten each cookie cleanly.
- bake in a preheated oven at 350, for 10 minutes. makes approx 20 cookies.
- these cookies are best stored in the fridge or freezer! allow to cool completely before icing.
the vanilla icing
- to prepare your icing, simply mix all the ingredients on high in a food processor until everything is well mixed and smooth.
- the icing will harden if stored in fridge and freezer, but it will begin to soften up quickly once you start icing so don't fret. ice your cookies using a butter knife, and once they've cooled down and store them in an airtight container in the fridge or freezer. these cookies freeze fantastically and taste delicious cold out of the freezer, the icing hardens as well.