Apr 29, 2015

German Chocolate Cookies ~ vegan, oil-free, processed sugar-free, gluten-free!

If you are a fan, as I am, of German chocolate cake, then you will be ecstatic about this recipe!!! Wow. Each bite really tastes like German chocolate cake. The first time I ever experienced the cake was a bastardized version … the cake in the box. I won’t mention names but you’re familiar with this brand of layered cakes, right? They’re pre-made, frozen and just plain nasty. Those were in my college years. We used to buy them and eat them in the dorm for special occasions. Needless to say, my palate has changed since then.

Here is a list of the scary ingredients in that boxed version:
Water, Sugar, Vegetable Oils (Partially Hydrogenated Soybean, Soybean, Partially Hydrogenated Cottonseed, Palm), Bleached Wheat Flour, High Fructose Corn Syrup, Eggs, Brown Sugar, Coconut, Contains 2 Percent or Less of: Nonfat Milk, Dextrose, Cocoa Processed with Alkali (Dutched), Corn Syrup, Modified Cornstarch, Walnuts, Leavening (Baking Powder [Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate], Baking Soda), Mono and Diglycerides, Salt, Polyglycerol Esters of Fatty Acids, Cornstarch, Propylene Glycol Monostearate, Ethoxylated Mono and Diglycerides, Sodium Caseinate, Caramel Color, Gelatin, Stearoyl Lactylic Acid, Natural Flavors, Xanthan Gum, Soy Lecithin, Annatto and Turmeric Extracts for Color.

Umm, no.

Believe it or not, German chocolate cake does not hail from Germany. Its roots can be traced back to 1852 when American Sam German developed a type of dark baking chocolate for the American Baker’s Chocolate Company. The brand name of the product, Baker’s German’s Sweet Chocolate, was named in honor of him, as was the infamous German chocolate cake, which traditionally uses that chocolate.

The flavor of anything coconut and chocolate captured my heart long ago. I’ve already shared with you my recipes for German Chocolate Mousse Bars and Raw German Chocolate Bites, but these cookies really won my heart with their remarkable likeness to the flavor of authentic German chocolate cake!

 

 

 

German Chocolate Cookies
Yields 24
How can a cookie this healthy taste so good??? Whole food ingredients and lots of love 🙂
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Ingredients
  1. ~ dry
  2. 1 cup tightly-packed almond flour
  3. ½ cup brown rice flour
  4. ¼ cup unsweetened shredded coconut
  5. ½ cup unsweetened flaked coconut
  6. ½ cup chopped raw pecans
  7. ¼ cup non-alkalized cocoa powder
  8. ½ tsp baking soda
  9. ~ wet
  10. ¼ cup raw almond butter
  11. 1 cup pitted medjool dates
  12. 2 TBS pure maple syrup
  13. 1 TBS ground flax + 6 TBS water
  14. 1 tsp pure vanilla extract
Instructions
  1. Preheat oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. Combine the flax meal with the water and set aside.
  4. Mix all dry ingredients together.
  5. Place all wet ingredients into a food processor and process until combined.
  6. Mix the wet ingredients into the dry ingredients and stir well to combine. Use your hands if you have to, to mush it all together.
  7. Drop by 2 TBS onto the cookie sheet and press down to form a cookie shape. You may want to wet your fingers a bit for this process as the dough is quite sticky. Also, I always use a cookie scoop to keep the volume the same for each cookie. It’s sooo much easier, too.
  8. Bake for 15 minutes.
Helyn's Plant-Based Kitchen http://helynskitchen.com/
Healthy trails,

 

 

8 responses to “German Chocolate Cookies ~ vegan, oil-free, processed sugar-free, gluten-free!”

  1. Very, very tasty! Thank you again for a delicious recipe!

  2. Helyn says:

    You're welcome, Kytka! Happy you enjoyed them!!

  3. Anonymous says:

    I've noticed you use a food processor for so many of your great-sounding recipes. Is it a requirement? I don't own one.

  4. Helyn says:

    Well, it sure makes things a lot easier sometimes and many times, yes it is needed. With a recipe like this one, it would be hard to chop the dates fine enough. I suppose you could use a blender, but the wet mixture is pretty thick and sticky and might be hard to scrape out as opposed to the processor which is so much wider. Thanks for visiting!

  5. Mary says:

    Hi Helyn,
    These look great! I’m wondering if I don’t have flaked coconut, if I could just use all shredded, or if that would alter the consistency of the cookies?
    Thanks!

  6. Naomi says:

    These look great! Not a fan of coconut. Could I leave out,? Reduce how much I use? Use something else? Thanks!

    • helynskitchen says:

      Hi Naomi. Since there is SO much coconut in these cookies, I’m really not sure how or what to sub for it… sorry! Maybe you can try one of my other cookie recipes? I have lots! 🙂

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