While in the process of going through EVERYTHING I own for my big move down to Texas, I also had to go through a lot of separation. I let go of bags and bags of clothes, books, and surprisingly some food stuffs I’d never used up. With the food, though, I was able to eat my way through a lot of the dried goods I’d accumulated during my two years in this apartment. One of which was a bag of pitted dates. So yummy, and bought with equally yummy intentions for a dessert I had in mind in the spring.
But that idea passed. The dessert went unmade, and then I remembered a Thin Mint Brownie recipe from the Fabulous Chocolate-Covered Katie, whose cookbook comes out soon, I hope (Katie?).
Well these tasty treats are really good. Just ask the friends I made them for, for a summer picnic in July. And you could ask the other group of friends who tried them, too, at a fireworks show. They were happy to indulge, and I only felt bad when they looked at my little thin mint cookies and then looked at the big, sugary-frosted store-bought ones they bought with a twinge of remorse.
To share this positive embarrassment/ healthy kindness with your own friends, check out the recipe I’ve adapted from CCK’s version for a slightly chewier, cholate-ey-er cookie recipe.
1/2 cup walnuts
1 and 1/2 cups pitted dates
1 t vanilla extract
1.5 T cocoa powder
scant pinch of salt
1 t stevia
-Combine all ingredients in your food processor. Blend ’til a dough forms.
-Roll into bite-sized balls and flatten between your palms for a flat cookie.
-If you wanted a small pan of brownies, simply press the dough into a small pan and slice.
-Serve cold or even frozen if that’s how you like your thin mint cookies (I do!). Enjoy.