Is there such a thing as too much chocolate? I didn’t think so either! I was craving chocolate cookies and brownies, so I created these bad boys! I threw in some peanut butter chips, because chocolate + peanut butter = heaven, obviously. These cookies are ridiculously soft and secretly healthier for you compared to traditional cookies. They are easy to make and will surely satisfy your chocolate cravings!
To make them healthier, I replaced some of the oil with applesauce. I reduced the sugar. I use whole wheat flour, instead of white flour = more fiber, protein and vitamins. I used flax “eggs” so there is more fiber and vitamins, (plus, now they are vegan friendly so everyone can have them! There are people that are vegetarian for religious reasons, and many do not eat eggs. So now, they won’t be excluded either 😉 It is nice to be conscious of other people’s values) so let’s spread the love through these cookies! .
Grocery Shopping List:
Oil/Salad Dressing aisle: small jar of Refined Coconut Oil, melted
Canned Fruits/Veggies aisle: Individual cups of Applesauce OR 1 small jar of applesauce
Baking aisle: Ground Flax Seed, Vanilla extract, Small bag of Granulated Sugar, Baking Soda, 1 bag of Whole Wheat Pastry Flour, 1 small container of Cocoa Powder, 1 bag of Chocolate Chips (to make vegan, use vegan chocolate chips), 1 bag of Peanut Butter Chips or Butterscotch or White Chocolate Chips, if desire
Spices aisle: Salt
Prep time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 25-45 minutes ( will be faster if you cook multiple trays at once)
Makes: 40 Cookies
1/2 cup Refined Coconut Oil, melted
1/2 cup Applesauce
2 Flax “Eggs” (2 Tbsp. ground flax seed + 6 Tbsp. Water) (How To Link)
2 Tsp Vanilla extract
3/4 cup Granulated Sugar
3/4 Tsp Baking Soda
1/4 Tsp Salt
2 cups Whole Wheat Pastry Flour
2/3 cup Cocoa Powder
1/2 cup Chocolate Chips (to make vegan, use vegan chocolate chips)
1/2 cup Peanut Butter Chips or Butterscotch or White Chocolate Chips, or more regular Chocolate Chips 😉
1. Preheat the oven to 350°F.
2. Prepare the flax eggs: To a small bowl, add 2 Tbsp. ground Flax seed and 6 Tbsp. of water. Mix and let sit for 5 minutes or until it forms a gelatinous consistency.
3. In the meantime, add the melted coconut oil and granulated sugar to a large bowl and mix.
4. Add the vanilla and applesauce. Mix until completely combined. Add the cocoa powder and mix until combined.
5. Once the flax eggs are of desired consistency, add them to the bowl and mix until combined.
6. Add the salt, baking soda and whole wheat flour. Mix until completely combined.
7. Mix in the chocolate chips and peanut butter chips (or chips of choice).
8. Lightly grease a baking sheet. Form 1-inch cookie dough balls and place them on the baking sheet, with about 1 inch of space between each cookie, so it has room to expand. I like to use an ice cream scoop for this to make it fast, easy and unison in size. I lightly spray the ice cream scoop so they will easily come out of the scoop.
9. Bake at 350°F for 8-10 minutes. Let cool for 5-10 minutes, and enjoy!
Nutritional Information (Per Cookie):
Calories: 97 Fat: 4.9 Carbohydrates: 13 Sugars: 6.7 Fiber: 1.7 Protein: 1.8