P.S. & Co. DARK CHOCOLATE SABLES

Have you been waiting for a chocolate cookie recipe? Here's a recipe that can be a great base to make "oreos", ice cream sandwiches or just have on their own.

Here is the third of twelve P.S. & Co.™ cookie recipes dropping this holiday season.

Yields about 15 small cookies.

 

INGREDIENTS

Wet ingredients

½ cup very dark maple syrup

1 Tbsp unsweetened vanilla extract 

6 oz organic, dairy-free chocolate chips

 

Dry ingredients

3 cups organic almond flour

½ cup organic cocoa powder

1 tsp sea salt

1 tsp organic coffee, ground

 

PROCEDURE

1. Preheat oven to 350 degrees Fahrenheit and line sheet tray with parchment.

2. In a stand mixer, use paddle attachment to combine maple syrup and vanilla.  

3. In a medium bowl, mix cocoa powder, sea salt and ground espresso; add to wet ingredients.

4. Slowly combine 1 cup of almond flour at a time into the wet ingredients and mix thoroughly.  Dough should be slightly wet to touch, but not sticky.  Scrape clean the sides and bottom of bowl as needed. 

5. Melt chocolate in a double-boiler.

6. Slowly pour melted chocolate to combine. 

7. *OPTIONAL: infuse with lavender salt and dried lavender or peppermint oil, etc. to make a variety of chocolate cookies.

8. Grab an ice cream scoop (doesn't matter the size, a large scoop yields a large cookie, a small scoop yields a smaller cookie. Use what you have!)

9. I like to use a measuring cup, line the bottom with a square of parchment paper, and press each cookie scoop to about 1/4" thickness. The measuring cup makes a pretty perfect circle.

10. Can also use a cookie cutter to make shapes after pressing out with a measuring cup, save the scraps and collect leftover batter to press out more cookies.

11. Bake for about 5-7 minutes or until outer edges appear puffy.  Cookies will slightly puff as they bake.

12. Cool to room temperature or place in refrigerator to cool quickly.  Wrap or place in a freezer safe container and place in the freezer to harden. (Please keep in mind, the larger the cookie, the longer the bake time and vice versa.)

13. Enjoy these cookies as is or filled with cream or ice cream to make a cookie sandwich.

The third recipe in our amazing freezer-box series is a dark, rich chocolatey treat.

These cookies are delicious at room temperature as a soft cookie, too. I personally love snacking on these out of the freezer. Make one batch and have it last for weeks to enjoy as you please. The perfect nutrient-dense snack or fuel for hikes/runs/working out or anytime.

Happy baking and drop a comment if you have questions or just to let me know how these cookies turned out for you! - Andrea