It’s day 2 of the Holiday cookie cleanse. This one is double trouble… I guarantee you’ve never eaten a cookie this fudgy and full of chocolate. It’ll be hard to stop yourself from eating every last one.
I don’t think I quite mastered the cookie until now. This recipe is the perfect combination of soft, fudgy (but not under-cooked) and sweet. You would never guess they were refined sugar-free and butter-free. No one will ever know.
I seriously can’t wait for Christmas. I have my mason jar baking mixes ready to go and everything. If you haven’t gotten gifts yet, they really do make the perfect last-minute gift for anyone from grandparents to grand kids. I mean, who doesn’t love baking?
These cookies are:
Easy to share
Perfect for the Holidays
Stay tuned for tomorrow’s recipe. You’re not gonna want to miss it.
- ¾ cup coconut oil, softened
- ¼ cup plain Greek yogurt
- 1 and ⅔ cup coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 Tablespoons strong coffee or espresso
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon coarse sea salt + more for tops
- 2 and ½ cup whole wheat pastry flour
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper. Set aside.
- Soften coconut oil (if not soft already) by microwaving 10-15 seconds. (Should be soft, but not melted.)
- In a large mixing bowl, whisk together coconut oil, Greek yogurt and coconut sugar.
- Add vanilla, eggs and coffee and whisk to combine.
- Add cocoa powder and whisk to combine.
- Add baking soda and salt. Stir to combine.
- Add flour in 2 batches, stirring until dough forms.
- Fold in chocolate chips.
- Refrigerate 5 minutes.
- Roll dough into 2 inch balls and place at least 2 inches apart.
- Flatten slightly with palms. (won't spread out much in oven)
- Bake 7-9 minutes, or until firm, but still soft in centers. (will get firmer once cool)
- Cool on rack and sprinkle with sea salt.
- Repeat with remaining dough.
* To store cookies, keep in air-tight container in room temperature for up to 4 days. Store in freezer to keep longer. Thaw before eating.