Chocolate Diablo Cookies

I’m not sure whether I should love or hate my friend Cheryl who told me about this recipe.  If you love heat and chocolate, you’ll be in HEAVEN!

Dark Chocolate, Milk Chocolate, Heat and Salt.  It’s a crispy on the outside, fudgy on the inside flavor explosion and you may need a kleenex for a runny nose.  All in all an amazing taste experience.

This is adapted from a blogger who adapted it from Canadian Living.

I got almost 40, so you may want to halve the recipe if you don’t have a few hot lovers in your house.  Oy, that sounded bad, lol

Dry Ingredients – Med bowl

  • 1.5 cups white Flour
  • 1 cup Epicure cocoa (or other dark rich Cocoa)
  • 1 tsp Epicure’s Cinnamon
  • 1 tsp Cayenne powder
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup Belgian Milk Chocolate chips or chunks
  • Coarse or flaked sea salt (maybe 1 tsp?).  I had some Pink Hawaiian on hand so used that.

Preheat oven to 375.  I never used to pre-heat although I do for baking.  It’s actually important.  Google it.  Sift flour and cocoa (I never sift and I do recommend you sift this recipe since there is no stand mixer involved).  Mix in other dry ingredients EXCEPT the sea salt.

Wet – Smallish Bowl

  • 1/2 cup Avocado Oil (I avoid GMO’s – you could use a vegetable oil)
  • 1/2cup egg whites or 2 lg eggs (I had egg whites left from a batch of Hollandaise)
  • 2 tsps Epicure Vanilla
  • 3 Tbsp fresh Grated Ginger

Whisk together wet ingredients.

Pour wet ingredients into dry.  Mix until just combined.  Mine was pretty dry, almost like a graham crust consistency so I crumbed it together with my hands.

Diablo - crumble

Take a small handful and squeeze it together to make a cookie ball.

Diablo - roll into ball

Press it down about 1/2 way with the back of your measuring cup.  Sprinkle on a pinch of sea salt.  Diable - Raw

Bake 9-10 mins (if making only 2 dozen large bake 11 mins) just until they start to crack. As soon as you can handle it rip them off the cookie sheet and dig in!

Diable - cooked

Coconut Almond Chip Cookies – Wowzer!

I love coconut, can never get too much, so this cookie was developed to hit the gooey chocolate chip and coconut craving all at once.

  • 1 cup Almond Butter
  • 1 cup shredded unsweetened coconut
  • 1/3 cup raw honey
  • 1 egg
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp Epicure’s Vanilla
  • 1/3 cup Epicure’s chocolate chips

Combine all except chips until well blended.  Add chips.  Scoop onto parchment covered cookie sheet and bake 8-10 mins.

Note – I cooked the first tray without the chips and they were awesome, then I added chips and left my daughter in charge and they overcooked.  By the time the second overcooked tray came out there were only two perfectly cooked cookies left in the photo, so many little hands (and my big ones) gobbling them up!

Gingerbread Vet Cookies

This is my daughters choice of a cookie to make today.  Since it’s remembrance day she broke some arms and legs in recognition of all those in the war who came home with damaged limbs.  Again, I didn’t have exactly the ingredients as called for, so I improvised!

  • 1/2 cup molasses
  • 1/4 cup pure maple syrup
  • 3 Tbsp coconut oil (original called for palm shortening)
  • 1 Tbsp coconut milk
  • 1.5 cups almond flour & 1.5 cups coconut flour (It called for all almond flour)
  • 2 tsp Epicure’s Gingerbread spice
  • 1/2 tsp salt
  • 1/2 tsp Baking soda

In 8 cup Multipot heat molasses to the boil, remove from heat.  Add maple syrup, coconut oil and coconut milk and stir until well combined.  In a bowl combine all dry ingredients, pour wet into dry and still only until fully blended.  Refridgerate 20 mins (I didn’t cause my batter was stiff already due to my adaption of ingredients)/  Roll out between 2 pieces of parchment until about 1/4 inch thick.  Cut with cookie cutters, bake @ 350 for 8-10mins on parchment lined cookie sheet.

Gingerbread 'Vet' Cookies

Gingerbread 'Vet' Cookies

Decorated with Epicure’s Chocolate Decorator. The idea for these girls was THE MOST chocolate possible, lol

Gingerbread Cookies

Gingerbread Cookies

 

Chocolate Chip Bacon Cookies

First recipe from Make it Paleo cookbook.  They even look like real cookies – how crazy is that?!  So good too. For the non-bacon version simply skip it, you could put nuts in instead too if you wanted.

I’m super lazy so I buy the precooked/crumbled real bacon and pick out the fatty bits, lol.  So this version is based on that laziness, you could start with 5 slices of bacon and cook it with the syrup.

  • 1/2 cup real bacon bits
  • 1/4 cup pure Maple syrup (could use slightly less Agave)
  • 3 cups almond flour
  • 1 tsp Baking Soda
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup pure Maple syrup
  • 1 tsp Epicure Vanilla Extract
  • 1/2 cup Coconut Oil, unrefined (Tropical Traditions has one that doesn’t taste like coconut and isn’t refined)
  • 1 cup Epicure’s dark Choc Chips

Toss bacon with first amt of maple syrup and bake in 350 oven in your Eclipse coated pan or on a parchment covered cookie sheet.  Beat eggs, maple syrup and vanilla extract.  Add dry ingredients and beat well.  Add melted coconut oil, blend until well combined.  Stir in candied bacon and choc chips.  Drop balls of dough onto parchment lined baking sheet and bake 15mins.  I made only a 1/2 recipe and got 17 big cookies!  Definitely will make a full recipe next time.

Chocolate Chip Bacon Cookies

Chocolate Chip Bacon Cookies

Nutty Cookies

Another Epicurized/adapted recipe from Everyday Paleo!  My kids love coconut so I added coconut to mine.  Healthy enough for breakfast!

  • 2 banana’s, smashed with a fork
  • 1/3 cup coconut flour
  • 3/4 cup Almond Butter
  • 1/2 tsp Baking Soda
  • 1/3 cup slivered toasted almonds
  • 1/3 cup Epicure Dk Choc Chips
  • 1/3 cup Coconut Milk
  • 1/3 cup unsweetened coconut
  • 1 Tbsp Agave Nectar
  • 2 tsp Epicure’s Cinnamon

Combine all, mix well.  Cover 2 cookie sheets with parchment paper, drop by spoonfuls and bake for 20mins.

VARIATIONS:   remove banana and use 1 cup pumpkin puree & Epicure’s Pumpkin pie spice

Nutty Cookies

Nutty Cookies