Valentine’s Day Cookie Recipe: Dark Chocolate Truffle Cookie (Grain & Sugar Free)

I love dark chocolate as opposed to milk chocolate. What can I say? Why waste a good thing by polluting it with too much sugar, milk or other additives? That’s the concept I was looking for when creating this recipe and why it took a couple of tries to get it right. I wanted to get the taste of a cocoa truffle into a cookie without adding too many ingredients that would dilute the cocoa. The batter is very rich, with a dark chocolate taste. The texture of the finished product is a chewy slightly cake-like cookie. It’s the perfect cookie to eat with a cup of mint tea and the right consistancy to be used as waffers in an icebox cake (recipe to follow…)

truffle cookie

Dark Chocolate Truffle Cookie

6 tablespoons butter room temperature

2 eggs + 1 egg yolk

1/2 cup honey

1/2 cup unsweetened cocoa powder

1/4 cup & 2 tablespoon  coconut flour

3/4 tsp baking soda

1/2 cup dark chocolate slivers (optional)

Preheat oven to 350˚ and line cookie sheet with parchment paper. Mix together cocoa, honey, eggs and melted butter. In a separate bowl, whisk together the coconut flour and baking soda. Add flour mixture to cocoa mixture, beat until thoroughly combined. Dollop about 12 cookies per sheet, using a heaping teaspoon size. Bake for 9 minutes. Eat and enjoy. But don’t eat too many. Makes about 2 dozen cookies.

cocoa heart cutout

Just for fun…

cocoa heart

…the heart-shaped truffle