Salted Dark Chocolate Cookies - a rich and chocolatey cookie recipe with the perfect balance of sweet and salty.
We spent this past weekend once again adventuring through the mountains of Colorado. We stayed in a lovely cabin that felt like a home away from home. With tons of windows and plenty of bird feeders, we enjoyed our breakfast while watching the birds follow suit.
Equipped with a wood-burning stove, of course we had to relax for a nice fireside chat. That chilly night air isn’t forgiving in the Rocky Mountains, so an indoor fire was just the ticket. A much needed relaxing weekend.
And what’s a weekend in the mountains without a good old-fashioned hike? Well, it’s still a lovely weekend in the mountains… but we found a very scenic 5-mile hike anyway! With fall in full swing, it’s best to capitalize on opportunities to hike before you need snowshoes!
During our long weekend at the cabin, I needed to create a great addition for an upcoming potluck. I knew I wanted to bring cookies, and I don’t know about you, but I’m not one to opt for the packaged stuff. I always think they’ll be good, but as soon as I take a bite, I’m utterly disappointed. Do you feel that way too?
Homemade cookies are the best cookies.
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Anyway, I set to work developing a delicious (and healthier) chocolate cookie that would wow the potluck attendees, and they are - our Salted Dark Chocolate Cookies!
Soft, chocolatey, sweet and salty. Naturally sweetened and made with whole grain spelt flour, they’re the perfect easy treat when you’re in need of something sweet.
Ready to make these Salted Dark Chocolate Cookies? Let’s go!
1 - Soak the dates. Until they’re soft enough to form a paste. Usually soaking them in water for 20 minutes will do the trick. Once the dates are soft, mash them into a paste with a fork, or blitz them in a food processor until they form a paste. Preheat the oven to 350 degrees F.
2 - Melt the chocolate. Using a double boiler (or a small pot with heat-proof bowl), gently melt the chocolate.
3 - Mix the wet ingredients. In a large mixing bowl, combine date paste, honey and eggs until smooth. Then add the vanilla and olive oil. Once combined, slowly add in the melted chocolate, stirring as you pour.
4 - Add dry ingredients. Add salt, baking powder and flour; stir until just combined.
5 - Transfer to baking sheet. Take a spoonful (about 1 tablespoon) of dough, roll it into a rough ball and set it on a lined baking sheet - I love my silicone baking mat (if you do use parchment paper, go with an eco-friendly version).
6 - More chocolate! Top each cookie with a few dark chocolate chips.
7 - Bake for 15-20 minutes or until an inserted toothpick comes out clean. Remove from the oven to cool and top with a sprinkle of sea salt.
8 - Enjoy!
Salted Dark Chocolate Cookies: Tips, Tricks, and Tools
Adjust the sweetness: I personally don’t like my sweets to be too sweet, so if you prefer your cookies sweeter, increase the amount of honey.
Whole Grains: The recipe calls for spelt flour, but feel free to substitute another whole grain flour like whole wheat flour. Though I haven’t tested it, you could also likely use a gluten-free flour.
Go with dark chocolate. Darker chocolate brings more antioxidants, but also extra bitterness. I like the 85% cocoa, but feel free to go your preferred chocolate selection.
We hope you love these Salted Dark Chocolate Cookies!
- Naturally sweetened with dates and honey
- Packed with fiber from the dates and whole grain spelt flour
- A delicious sweet snack or dessert
Did you enjoy these Salted Dark Chocolate Cookies as much as we do?
Comment below! And rate the recipe to let us know how they turned out! Not baking them today? Save these Salted Dark Chocolate Cookies for later by pinning it to your Desserts Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Salted Dark Chocolate Cookie creations!
"Folks are usually about as happy as they make their minds up to be." - Abraham Lincoln
Salted Dark Chocolate Cookies
- 6 dates soaked until soft (about 20 min)
- 8 ounces dark chocolate we use 85% dark chocolate squares
- 2 eggs at room temperature
- ½ cup honey
- 1 teaspoon vanilla
- 2 tablespoons olive oil
- ½ teaspoon salt plus extra for sprinkling
- ½ teaspoon baking powder
- ¾ cup spelt flour all purpose or whole wheat flour also work
- ¼ cup dark chocolate chips
- Preheat: Set oven to 350 degrees F. Soak dates in water to soften.
- Make date paste: Mash softened dates into a paste using a fork, food processor or mixer.
- Melt: Using a double-boiler, melt chocolate over low-medium heat.
- Mix: In a large mixing bowl, combine date paste, honey and eggs. Blend until thoroughly combined.
- Combine: Stir in vanilla and olive oil. Slowly add in melted chocolate, stirring as you pour.
- Add dry ingredients: Add salt, baking powder and flour. Mix until combined.
- Shape: On a lined baking sheet, form dough into 1-inch balls. They can be fairly close as the cookies don’t expand much.
- Add chocolate: Top each cookie with a couple chocolate chips.
- Bake: for 15-20 minutes or until an inserted toothpick comes out clean. Remove from oven to cool, sprinkle with a bit of salt (I like to use Himalayan Sea Salt). Enjoy!
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