I revamped this recipe because chocolate and mint is a combination that my grandson absolutely loves! And I have to admit, they are pretty good. Be careful or you won’t have any batter to cook, the raw dough is that tasty!
Makes 24-30 depending on the size.
Preheat oven to 350 degree. Put parchment paper on the bottom of 2 cookie sheets (unless you have a large one that will hold 2 dozen at a time). Lightly spray with non-stick cooking spray.
In a small, heat safe bowl, soak 16-18 dried prunes in boiling water (approximately 1 cup should be enough). Be sure all the prunes are covered. Let sit for at least 5 minutes. While they are soaking, put together the flour mixture in a gallon food storage bag mix:
1 2/3 cups millet flour
1/3 cup sorghum flour
2/3 cup chickpea flour
2/3 cup arrowroot
2/3 cup potato starch (NOT flour)
Seal the bag and shake to thoroughly mix the flours. Be sure to refrigerate the unused flour mixture.
In a medium size food processor add:
Prunes
2 tablespoons of the prune soaking water
1/2 cup date or coconut sugar
1/3 cup agave, honey, date or coconut syrup
1/2 teaspoon mint extract (or about 2 dozen fresh mint leaves torn)
2 teaspoons vanilla extract
1 teaspoon vinegar
Blend until the prunes are smooth and the mixture has combined. Don’t worry if the prunes are entirely smooth since they will continue to blend with the next steps. Add:
1/3 cup avocado, sunflower, palm, or coconut oil (melted)
Blend again until the mixture is smooth. If the food processor is large enough add (if not scrap the prune mixture out of the food process and into a medium size bowl and add the dry ingredients):
1 1/2 cups gluten free flour mix (see above)
1 teaspoon xanthan gum
1/4 cup carob powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
Pulse until the flours are combined. Remove the dough from the food processor and stir in:
1/4 to 1/3 cup unsweetened carob chips
Mix thoroughly. Using a tablespoon measure or small cookie scoop, measure out the dough and form into approximately 1 inch balls (although slightly sticky, it’s easy to shape into balls using damp hands). Place the balls on a cookie sheet approximately 2 inches apart and, again with a slightly damp hand, flatten them to about a 1/2 inch in depth. Bake for 8-10 minutes; 8 minutes will give you a chewy, fudgy, softer center while 10 minutes will be chewy but not as fudgy in the center. Cool on the sheet for a few minutes before moving to a cooling rack.
cookingwithoutallergens 