Tuesday, December 16, 2008

Mocha and spice, and everything nice

That's what these cookies are made of.

For those of you who missed yesterday's post, I'd promised to provide more info about the unbaked goods I made for the annual family swap. It looks as though Charissa got her wish (I'm glad to hear you're alright), as I've decided to post the chocolate cookie recipe today.

Inspired by the traditionally baked chocolate crinkle cookies, as well as my Rawchachino Cupcakes, I came up with these unbaked (no dehydrator necessary) Cinnamon Mocha Crinkles. They are easy to make in a pinch, and the results are delish :-)

Cinnamon Mocha Crinkles
1 cup almonds flour (finely ground almonds and/or pulp)
1/2 cup hazelnut flour (finely ground hazelnuts)
1/2 cup cocoa powder
1/2 Tbsp. Java Teeccino grounds
1/4 cup date paste
sprinkling of cinnamon
pinch of sea salt
*finely ground coconut for rolling

In a bowl, whisk together the almond flour, hazelnut flour, cocoa powder, Teeccino, cinnamon and sea salt. Add the date paste, and mix to combine. The mixture should be damp enough to mold, yet still crumbly like a cake.

Divide the mixture into 8 equal sections. Shape each section into a ball, roll them in coconut flour and flatten into cookie shapes. Don't worry if there are imperfection in your cookies; it's only the crinkle effect.