Would you like a cookie?
Or would you prefer a brownie?
These double chocolate chip cookies are a must-try for chocolate lovers!
By the way:
No one should ever make you choose between brownies or cookies.
That is just cruel.
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Chocolate Cookies
- 1/2 cup spelt flour (or ww pastry or white flour. You can use Arrowhead Mills’ gf mix if you add a little extra liquid so the dough is less crumbly.) (70g)
- 1/4 cup cocoa powder (20g)
- 1/4 tsp baking powder
- 1/4 tsp salt (just under level)
- 1/4 plus 1/8 tsp baking soda
- 1/4 cup xylitol or sugar (45g)
- 1 NuNaturals stevia packet, or 1 tbsp extra sugar
- 1 tsp pure vanilla extract
- 5Â tbsp vegetable or coconut oil (50g)
- If needed: 1-2 tbsp milk of choice or more oil
- 1/3 to 1/2 cup mini chocolate chips (50-65g) (Technically, you can omit… but the recipe is so much better if you don’t! Mini chips are ideal; if you must use regular-sized, I recommend chopping them up to be smaller so you get chocolate in every bite.)
- optional: a few drops of pure almond extract, for a fun flavor variation
In a mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, mix all liquid ingredients. Now pour wet into dry, stir to combine fully, transfer the dough to a big plastic bag, and smush into one big ball while still inside the bag. Remove from bag and make mini balls, place on a greased cookie sheet, then fridge at least 30 minutes, or freeze 15 minutes. (If you want crispy healthy cookies, you can skip this step and bake immediately.) Preheat oven to 325 F, then bake 10 minutes. They will look underdone when they come out, but that is ok. Just be sure to let them cool at least another 10 minutes before trying to pick the cookies up. (If you want flatter cookies than the ones in the photos, you can flatten them before or after they go in the oven.) Makes 14-17 cookies. For soft cookies, store in a lidded plastic container; for crispy cookies, store in a glass container.
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What is your favorite holiday cookie?
Mine is probably chocolate-chip. I’m boring! But I also used to really like these mini pecan tarts my grandmother made, with a buttery cream-cheese crust. At some point I want to create a healthy and vegan cookie from that recipe. Also: thanks for all the unusual cookie suggestions the other day. I’m still trying to decide which idea to play around with first. The cream puff suggestion seems to be winning at the moment, even though it’s not a cookie!
Link of the Day:
….No-Bake Peanut Butter Cookies
One of my favorite cookie recipes ever… Happy National Cookie Day!!
I made these and they were awesome! Kind of reminded me of oreos. I’m thinking about using the dough as some sort of crust for something else delicious…I’m like you and don’t have a super sweet tooth so I think I could cut down on the sugar next time.
Also, I didn’t do the whole smushing it in a plastic bag part and it worked fine to just smush each one around in my hands! I’m a weirdo that washes and reuses plastic bags and was feeling lazy 🙂
Hi Katie!
Today I made this batch times 10. I mixed it all with one of those zig-zaggy potato mashers in a giant stock pot because I didn’t have a big enough mixing bowl. My mom and I managed to make over 70 big cookies despite my brother (and myself I must admit) eating a ton of the dough. I thought of you as I created this tenfold monstrosity of your recipe, knowing that you would be simultaneously pleased and amused by my ambition. Thank you for you continued commitment to chocolatey excellence.
these cookies are awesome!!! i had to heat my batter in the microwave for a few seconds so the coconut oil would melt enough to mix the dough together (I wasn’t sure if the oil should be solid or melted according to the recipe). Instead of choc chips, I used 1/8 cup of toffee bits in half my batter and 1/8 cup PB chips in the other half. Both turned out amazing!!!
My against-healthy-desserts sister took one taste of the dough of these cookies and told me to double the recipe.
Super brilliant! Thank you!
Katie being new to your blog I notice you never use Splenda? Is xylitol or stevia your preference? I don’t use white flour and prefer not use sugar so I use Splenda but am open to change!
I don’t know much about artificial sweeteners, so I don’t trust them. I also found splenda to have a weird aftertaste… but that’s just a personal preference.
Katie, I made these and they are amazing! They hold together really well and are simply delicious. I made them to give as a part of Christmas cookie gifts 🙂
I just made these using 5 tablespoons of olive oil (regular, not EVOO) since that was all I had, and I used 4 tablespoons coconut sugar + 1 packet SteviaSweet. The dough seemed really, really oily, BUT I baked as directed, let them cool a long time on the sheet, and just ate 3 of them. Perfection! Mine spread quite a bit and became rather thin, but still soft and they definitely have that brownie-taste. Love these!!
Hey Katie!
This recipe is wonderful 🙂
What font did you use in the last picture? And do you use anything to edit your pics?
Jess x
Hi Jess,
I don’t remember the font… maybe Pea AshleyRenee from kevinandamanda.com (great font website!).
I edit in Photoshop.
made these tonight with all applesauce instead of the oil…followed everything else to a T (except I added a bit more stevia than 1 packet…more like 6!). i doubled the recipe and make about 20 small cookies. they’re pretty tasty, and very soft, but not in a gooey way (which is good, in my opinion). i also added maple extract to some of the cookies, peppermint extract to some, and left some plain. all three types were yummy!
Try not baking the batter: add orange or mint extract, or peanut butter, then pour into a square container and stick in fridge until hardened. Take out, cut into cubes, and enjoy as healthy fudge!! 😀