I love cheesecake.  FREAKING. LOVE. IT.  I used to have a love affair with the Cheesecake Factory that was probably not healthy - who am I kidding, totally NOT HEALTHY!  Cause cheesecake just isn’t healthy, right?  WRONG!  At this point you’re probably wondering if you clicked on the wrong link or I mis-titled the post, cause what in the world do chocolate fudge cookies have to do with cheesecake?  Well, let me tell ya!  I’m not one of those girls that gives up anything just because I eat clean and healthy.  I figure out ways to have my favorites without cheating or feeling guilt and lately I’ve been craving cheesecake.  Which means I was on a mission to figure out a clean way to have my cake and eat it too (get it, cake and eat it too, yea, that was bad, I know).  I’m a funny cheesecake eater. I only eat the cheesecake filling because I’m actually not a fan of the crust. So, the first thing I needed to do was come up with a ‘crust’ that would work for me.  That’s where these delicious cookies come into play.  They are actually the ‘crust’ for my clean eating cheesecakes (recipe coming next week).  I made a full batch of these cookies to make my cheesecakes with and after my husband and son sampled one I was left with just half a batch.  So while they are perfect for cheesecake apparently they are wonderful just by themselves!


  • 2 tbsp organic grass fed butter *see notes
  • 6 tbsp apple butter or applesauce (recipe here and here)
  • 1 tbsp vanilla
  • 1 cup date sugar
  • 1 egg
  • 1 cup whole wheat pastry flour
  • 1/3 cup cocoa (please use a non-alkaline cocoa powder)
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  1. Preheat oven to 350 degrees.

    Cream together the butter, apple butter and sugar

  2. In large mixer bowl cream the butter, apple butter and sugar until throughly mixed.
  3. Add in eggs and vanilla, beat well.

    Add remaining ingredients and mix well

  4. In a separate bowl combine flour, cocoa, baking soda and salt and then gradually blend into creamed mixture.

    Using the palms of your hands roll the dough into balls

  5. Using the palms of your hands roll a teaspoon of dough into a ball and place on a baking sheet.

    Flatten the cookies to form a patty

  6. Using the bottom of a glass cup or your palm, push down slightly on the dough to form a patty.
  7. Bake 8-9 minutes. Do not overbake the cookies.
  8. Cool slightly and transfer cookies to a wire rack, then let cool completely.

Nutritional Info:

Makes 24 servings.

Serving size 1 cookie.

Nutrients per serving:  Calories: 53, Cal. from Fat: 9, Total Fat: 1g, Sat. Fat: .5g, Carbs: 11g, Fiber: 1g, Sugars: 6g, Protein: 1g, Sodium: 3mg, Chol: 10mg


Leftover cookies can be stored in an airtight container for up to 3 days.

Is all butter created equal?  No!  Here is a great article that explains the many health benefits of grass fed butter and how it stacks up to grain fed butter.

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