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.
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
- 5 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.
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!!
Have you ever thought about a healthy molasses ginger cookie recipe? I’m not cool enough to think up my own but maybe you can. If you did, I’d make you a trophy out of all the nice things in the world like romantic comedies and baby laughter.
There is one going in my cookbook 🙂
Hi, I just made these and they are AMAZING!!!! My only problem is they were really really crumbly (and I waited 10 min for them to cool). I want to make another batch because they are so delicious but i want to know what I can do next time to help them from falling apart when eaten.
Thanks!
I’m confused… the nutrition page says the information is for all 17 cookies but the whole recipe couldn’t possibly be just 61 calories….right? that’s just wishful thinking lol
I think it is per cookie if you split the dough into 17 cookies.
Great recipe! I was wary at first when they came out of the oven because they were so soft, but just like you said they had to cool and harden first. So easy and delicious!
I blended some oats and subbed it for the flour and it came out AMAZING! Thanks for the recipe!
I put these cookies in place of the homemade Oreos in your healthy cookies and cream milkshake… so I guess that would be a brownie milkshake! Ha ha! Either way, it was so delicious that my family was licking the cup! I just love this website!
Oh! Also, I think I figured out the crumbly situation. I live in a very dry climate, so I baked them for 7-8 minutes, and they came out perfect. The first batch came out crumbly (which is why I put them in the milkshakes), so I was forced to make them again…. Darn. How “unfortunate”. 😉 Ha ha!
Wow! I made these Friday with all 5 Tbsp applesauce, and they are delicious! The chocolate melts in my mouth and oh, I can’t even describe it. They are very fragile–probably due to the lack of oil, but it doesn’t take away from the experience. Yes, eating one of these cookies is an experience. I might try using them in place of Oreos in the cookies and cream milkshake. Thanks, Katie! I’m going to bring these to a party at the end of the month, and to camp in two weeks. Yum yum yum!
Delicious! I ate some of the dough and could barely bring myself to bake the cookies! Yum yum yum!
Double-posting on this recipe just to say best chocoholic cookies EVER. Melt in your mouth quality, perfectly sized morsels. Omnomnom, don’t stop me now!
And now I have learned why I’ve been told not to use all regular whole wheat flour in my baked goods. Doing so works fine for bar cookies, but I tried it here and my dough got all crumbly. >.< Fortunately, they still taste dee-licious! =D