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!!
So… I just baked this and they are sooooooo good!!! The perfect chocolate shot for these cold days 😀 I am becoming such a fan of your website!
However, I wanted to bake some of these as a homebaked gift, and because you can feel the crunch of the sugar, do you think I could process cane sugar to granulate it or make it thinner??
Thanks!!
You can always experiment! If you do experiment, be sure to report back!
Hi, I want to try an make this but I don’t quite understand the part of the plastic bag. I just need to put the mix on a bag and make a ball, nothing more?
Yes, put in a bag and make a ball from inside the bag. It is less messy this way.
I’m very new to GF baking. When you say “add a little extra liquid” exactly what do you mean? Thanks so much!!
Until it resembles the texture of cookie dough. Or if you have her cookbook, try the chocolate pixie cookies recipe. Gluten free option, and they are probably my favorite cookies I have ever made!
I cant believe they’re so delicious! I just made them .. and wow! I think I’m going to marry this side 🙂
Thanks for the great, healthy and yummy recipes Katie!
Hey Katie,
Last night i made these cookies and they turned out delicious!
I just have one question. I first started measuring the ingredients with cups but then i weighed them and it turned out things weren’t the same. half a cup of flour weighed 90 grams, not 70 so i’m kinda confused wich one to choose…
I used the grams and the cookies turned out really flavourful only a little bit dry. I also thougt i used way to much oil for the small amount of dry ingredients but i don’t know anymore . Anyways, thank you for all your awesome recipes!
Hey Katie,
Last night i made these cookies and they turned out delicious!
I just have one question. I first started measuring the ingredients with cups but then i weighed them and it turned out things weren’t the same. half a cup of flour weighed 90 grams, not 70 so i’m kinda confused wich one to choose…
I used the grams and the cookies turned out really flavourful only a little bit dry. I also thougt i used way to much oil for the small amount of dry ingredients but i don’t know anymore . Anyways, thank you for all your awesome recipes!
What type of flour did you use? Grams are always more accurate because with cups it can be packed or loose, and that makes a difference.
I used white flour (wheat). But next time i’ll try the cups.
These cookies had delicious flavor but we’re very crumbly. Any idea what I did wrong? Love your recipes-there’s nothing else like your blog!!
I subbed the oil for 1 banana and added 2 tbsp of almond milk. They needed freezing for about 20 minutes but they’ve turned out pretty yummy! They have a slight hint of banana, which is perfect for banana lovers like me! And mine were only 60 calories per 1/16 cookie.
I used a mashed up banana as a healthier substitute for oil and they taste amazing, just a heads up if you aren’t a fan of oil 🙂
best choc cookies i’ve ever made. My daughter, MIL and basically everyone who tried it Loved it! like serious love no kidding! thank you for this wonderful piece of creation! x