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!!
Can’t wait to try these!!
Yum! I agree that nobody should have to choose. I’m a huge fan of brownies, not as much the chocolate cookie. These look so fluffy and adorable. Good for a cookie plate at a party.
So I made these yesterday. They taste great. I will note that using all coconut oil definitely makes these taste like coconut. I think next time I will use 1/2 coconut and 1/2 veggie oil. My kids still loved them!!
Katie
Pls remake the pecan tart cookie-that’s definitely one of my favs. I also love almond cookies, any type with a good almond flavor, especially with a crispness that then melts in your mouth! I am gluten free now though and i haven’t yet sought out a gluten free almond paste.
Thanks
Ann
Thank you so much for this great recipe! I made these and added a scoop of vanilla whey protein. I had to add a little more oil and milk and bake them about 18 minutes. I didn’t change any other ingredients or quantities. They came out delicious – it is combo of a brownie and cookie, like you say. I didn’t chill the dough and it was soft when it was still warm and when it cooled it was a little crispy but not crunchy. The only thing is that the protein powder probably made it a bit dry but it would be great with milk! I think my son will love these.
These look deliciously chocolaty. I think my favourite holiday cookie is gingerbread because I only make it at Christmas.
I could probably eat 5,000 of these in one sitting! Yum!
Just made a batch–the cookies are delicious! I was very sad that I was only able to make 6 cookies (not the 14-17 in the recipe, though I made the full batch!). My cookies were 2″ in diameter. Next time, I’ll have to double (or triple) the recipe!
Made these this evening, and OHHHHHH how AWESOME they are!! My new fave cookie!!
I used half Xylitol half raw coconut crystals (no stevia, just the extra TB of coconut crystals), 5 TB coconut oil and 1 TB of So Delicious Plain unsweetened Coconut Milk.
I used a tablespoon and did one level scoop to make small balls. I got 14 cookies that way.
I also froze half the cookies for 15 min’s while I baked the rest right away. Honestly, I didn’t find any difference between the two. Both were slightly crispy outside, but smooth and soft on the inside!
You DEF want to leave them alone when they come out of the oven! They’re a delicate cookie, and even after they’re cooled 10 minutes, they’re still a light and easy to break cookie.
But it doesn’t matter–they’ll be gone too fast for you to care that they may break apart easy if rough handled!!
Thank you Katie….these are DEEEELISH!!!!
I made these tonight and the dough was great! I wish I had left some in the freezer. I did need to add quite a bit more soy milk to the recipe though, I used regular whole wheat flour (not pastry) and I had zero problems taking them off of the baking sheet right away because of the recipe changes 😛