A crunchy chocolate cookie garnish with the texture of sand is the perfect dessert topper. Additionally, this delicious edible sand has a multitude of uses. To name a few, try this crunchy topper on ice cream and yogurts or build a layered pudding parfait. And let’s not forget cake! These crunchy cookie crumbs add texture and chocolatey flavor when used to garnish cakes and cupcakes.
Or consider sprinkling this cookie treat on top of your favorite frosted cupcake or use as a garnish for a show stopping cake. Additionally, this recipe is easy to make and gluten-free.
A crunchy cookie garnish.
My recipe for Chocolate Sand is chocolatey crunchy goodness, with the texture of broken chocolate cookies. Chocolate Sand is so easy to bake and literally takes a few minutes.
Additionally, for those of you dealing with wheat allergies or gluten intolerance, this recipe for edible sand is gluten-free.
Consider using Chocolate Sand sprinkled on your ice cream. Or use is to add some crunchy chocolate texture to your yogurt. My family loves this crunchy treat sprinkled on Chocolate Peanut Butter Freeze. And for a special treat to wow your dinner guests, check out my recipe for Chocolate Razzle-Dazzle Parfait! Because chocolate sand is made with oat flour, it is the perfect garnish for those who are sensitive to glutens. Consider using the chocolate cookie to make the base crust of a cheese cake.
The Flour
This recipe calls for oat flour. I designed this purposefully as I have a family member who is allergic to wheat. Additionally, I know how difficult it can be to find gluten-free options for dishes you love, yet still satisfying and tasty. That being said if you don’t have oat flour, this recipe is just as delicious prepared with all-purpose flour. I have made it both ways and they are equally delicious.
Cacao Nibs
While this recipe calls for unsweetened cacao nibs, they can be difficult to find. If you would like to purchase them, try looking in your local health food store or supermarket. I add these as they give great chocolate crunch and texture. However, I have made this recipe on numerous occasions, without them. And honestly, I really like it without the nibs. In fact, if you are making this to garnish cupcakes for children, I would leave them out. However, omitting them will not affect the points or calorie content of the recipe. It still remains the same.
This recipe makes 72 teaspoons or 24 Tablespoons of Chocolate Sand.
2 teaspoons of Chocolate Sand is 1 WW Smart Point.
2 teaspoons is 29 calories.
1 Tablespoon of Chocolate Sand is 2 WW Smart Points.
1 Tablespoon is 44 calories.
Buon Appetito!
PrintChocolate Sand
Crunchy chocolatey cookie crumbles for your ice cream, yogurt and pudding parfaits.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 36 Servings 1x
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Ingredients
FOR THE CHOCOLATE SAND:
- 2 oz. Butter, softened
- 49 grams or 1/2 Cup Granulated Sugar
- 1/2 Teaspoon Pure Vanilla Extract
- 70 grams or (1/2 Cup Plus 1 Tbs.) Oat Flour*
- 41 grams or 5 Tablespoons Cocoa Powder PLUS
- 5 grams or 1 1/2 teaspoons of Cocoa Powder++
- 1/2 ounce Unsweetened Cacao Nibs (Optional)
- 1/2 teaspoon Fine Sea Salt
*All-purpose flour may be substituted
++Total weight of cocoa powder is 46 grams.
Instructions
TO MAKE THE CHOCOLATE SAND:
- Preheat oven to 325 degrees.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes.
- Reduced the speed to low and add the vanilla.
- In a medium bowl, whisk together the flour and cocoa powder.
- With the mixer running on low speed, add the flour mixture in three separate increments, including the cocoa nibs and salt with the final addition.
- Mix until the dough comes together. (This dough can be refrigerated for a week or frozen for up to 2 months.)
- Line a cookie sheet with parchment paper and press the dough into the pan in a 1/4 -inch thick layer. This dough is very dense and may be difficult to spread. Sandwich the semi-pressed dough in between two layers of parchment paper and use a rolling pin to press it out.
- Bake at 325 degrees F. for 8 minutes.
- Remove pan from oven and rake the semi-cooked dough with a fork to break into medium clumps.
- Return to oven and bake for 7 minutes more.
- Rake cookie crumbles again to create smaller pieces.
- The streusel will look sandy and will crisp as it cools.
Notes
(The chocolate sand can be stored for up to two weeks in an air tight container or frozen for up to 2 months.)
This recipe will make 24 Tablespoons or 72 teaspoons.
- Two teaspoons is 1 WW Smart Point
- 1 Tablespoon is 2 WW Smart Points.
Nutrition
- Serving Size: 2 teaspoons
