I came up with this recipe as I wanted something grain-free and only sweetened with dates. In truth, I’m on a grain and sugar-free diet and cheating my way trough the whole thing! All the tasting I have to do at Crumbs for new dishes and desserts hasn’t helped either. But that’s my job…right?
Using roasted chestnuts is a nice change from usual nut flours, and the flavor works so well with the dates and cinnamon. Both chestnuts and dates provide high levels of dietary fiber, minerals and vitamins….while the chestnuts also provide some ‘good’ fats
I used some lacuma as it helps by adding a little sweetness, and makes the dough less sticky. Lacuma is a superfood in powder form made from a South American fruit. It adds a sweet flavor however it’s very low in sugar. You can leave it out, or substitute it with a tablespoon of coconut flour or protein powder. I made these cookies the first time without it and they turned out great.
These cookies taste great with the date caramel centre, however you can certainly make them plain, especially if you want them less sweet. Adding the flaky sea salt takes it over the top, you’ll forget how healthy these cookies are supposed to be.
Salted Caramel Grain-free Chestnut Date Cookies
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
150g roasted chestnuts
100g almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons lacuma (optional)
120g soft dates
2 tablespoons coconut sugar (optional)
1 tsp vanilla
Salted Caramel Filling:
80g soft dates
2 tablespoons almond butter
1/2 teaspoon vanilla
2-3 tablespoons water
Flaky sea salt
Pre-heat the oven to 350F or 160C. Line your baking sheet with parchment paper or a silicone mat.
In a food processor, place the chestnuts and processes until the chestnuts turn into a rough looking flour. Add the almond flour, baking soda, salt, cinnamon, and lacuma. Process just to combine.
Add the dates, coconut sugar if using, vanilla and egg to the mixture in the processor, and mix just until your cookie dough forms.
Scoop out about a tablespoon of dough and roll into a ball. Do the same with the rest of the dough. Use your finger or the handle of a wooden spoon to make a hole in the centre of each cookie. But don’t go all the way down as we will add the filling in here later.
Bake the cookies for 12-15 minutes. Let cool while you make the filling.
In a blander or small food processor add the filling ingredients except the water and blend until almost smooth. Add about a tablespoon or 2 of water, and blend to help the mixture become more smooth and you have a consistency of a thick caramel.
Spoon in the date caramel into the holes of the cookies. Sprinkle with some flaky sea salt and enjoy.