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!!
I did this and me and my bf liked it. I make it crispy but next time I will do the softer version. Thank you of the recipe!
Hi Katie, i made the brownie cookies today, they were so simple to make and so yummy ! They taste really “bad” and not healthy at all, what a win! Defiantly a keeper! Hope you have a great new year, and keep up with the great work.
I just made some of these today, and absolutely fell in love with them! The texture was perfect, and it had just the right amount of sweetness and chocolatey taste. Thank you so much for sharing!
these are wonderful!!! I used Kahmut flour and 2/3 coconut oil, 1/3 soy cream….thanks!
this satisfied my PMS dark chocolate and carb craving 🙂
I used whole wheat flour, and then for the oil issue, I used 3 tbsp canola oil, and then 2 tbsp applesauce. Really good cookies. I used just under 1/2 cup white sugar for the entire recipe, so it isn’t really sweet at all, but they are still very good, just dark chocolate. oh and i omitted the chocolate chips.
GUYS you are probably not as silly as me BUT: If you want to do almond extract instead of vanilla, make sure to do the “few drops” Katie says and NOT the exact substitution (1tsp) I completely wrongly assumed (whoops!) – because it tastes REALLY GROSS if you do this! But, the texture is really spot on, and if I hadn’t screwed that u these cookies would be amazing. And btw you can make them in muffin tin shapes with cupcake papers if you want! One recipe yields half a dozen.
Cookies are in the fridge to cool! The batter tasted delicious. I used whole spelt flour (brown), xylitol and high quality rapeseed oil and no chocolate chips. I’m curious!
Hi Katie! I made these cookies tonight for the first time and while I’ve used some of your recipes before as inspirations for my own creations, this is the first time I’ve followed one of your recipes word-for-word…. well, I did omit the chocolate chips (which you totally gave the option to do!) and I subbed in salted peanuts instead. Oh geez, while I’m writing this I’m also realizing that I used maple syrup instead of sugar…!! Oh well… My point is that they LOOK just amazing! Puffy and beautiful JUST LIKE your photos! I have about 4 minutes left in the cooling process before I can taste one….. sooooooooooooo excited!
Thank you, Katie! Your site is the best! I use it all the time!
OMG I could eat the batch of batter alone with a spoon! I was almost tempted to not even bake the cookies, but to just eat the dough! So tasty.
These look AMAZING! *she said in a singsongy voice*
I’ve started to eat pretty healthy and go running, but I LOVE chocolate. I’m good about not having too much, but sometimes you just gotta have some. Which is also why I LOVE your website. 🙂
I do have a question though, I read your substitutions and such, but:
Can I make these with oat flour? Or will they be too dense or dry?
Thanks -Natalie