My husband sure has one heck of a sweet tooth. Unfortunately for him, I don’t really have one. I’m much more into the rich and hearty meals! Lol… Hey, what can I say?!
Because of this, I don’t get around to making many treats or sweets. So when I do take the time to make something that satisfies his sweet tooth, hubby acts like a kid in the candy shop. And truthfully I love to do it because his smile alone is priceless. I’ll also admit that he sure knows how to thank me! I’m talking foot rubs, a homemade dinner, and even an offer to do the errands for the day.
Yesterday was our 14th wedding anniversary and I decided there’s no better time to make a sweet treat to enjoy after our enchilada dinner… so I headed to the store and then straight to the kitchen to get to work. I set out to make double chocolate cookies but the end result is what I like to call double chocolate cinnamon cookie cakes.
If you like chocolate, you will love these things. If you like cookies, you will love these things. If you like cake you will love these things! These things are sweet, chewy, and dense. They are the size and shape of cookies but when you bite into them you’d swear that you’re eating cake.
They’re really sweet and chocolaty so you don’t need to eat more than one or two (alright, maybe three!!!) to feel satisfied. These suckers do have quite a bit of sugar in them, so this is a good thing. Hey—they’re for a special occasion so I’m not advocating a binge here. I’m sure you’ll find one or two special occasions coming up soon, offering a perfect time to try them for yourself!
If you really want to go crazy, blend a few dates and cacao powder to create a fudge sauce you can drizzle on top of these puppies. But be prepared to eat them with a fork if you choose this route. Serve these double chocolate cinnamon cookie cakes with a bit of almond or hemp milk and you won’t be able to get these things out of your mind for days. Make your own dozen (give or take):
Double Chocolate Cinnamon Cookie Cakes!
Serving Size: 1 cookie
Try these delicious cookies soon!
- 2 cups whole wheat flour (or gluten free)
- 1 cup unbleached flour (or gluten free)
- 1 cup of water (more may be needed)
- ½ cup brown sugar
- ½ cup date paste (about 6 medjool dates blended with ¼ cup water- or more brown sugar)
- ½ cup cacao powder
- ¼ cup vegan chocolate or carob chips
- 6 tbsp flax egg (mix 3 tbsp ground flax seed with 6 tbsp water and let sit for a few min.)
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1/2 tsp cream of tarter
- 1 tsp salt
Preheat oven to 350 degrees F.
Mix all of the dry ingredients in a large bowl until well combined.
Add the date paste, flax egg, and water then stir thoroughly until the mixture reaches the consistency of thick cake batter.
If more water is needed, add it a tablespoon at a time until you get the results you’re looking for.
Drop heaping tablespoons of the batter onto a parchment lined baking sheet and bake at 350 degrees F for 12-15 minutes or until a toothpick can be poked into them and come out clean.
I know it will be hard, but try to let them cool a little before eating—they’re really, really hot!