A rich cocoa treat that is moist, delicious and, best of all still packed with nutritional love!
I love what I do! Creating recipes that taste great, while eliminating ingredients that are unhealthy and replacing them with ingredients that offer nutritional benefits all at the same time–a win/win! But I really love when one of these recipes can meet more than one culinary need. Multi-tasking can save a lot of time, especially where a recipe is concerned. I find that the more I make a recipe the easier and simpler it becomes. So if I can make basically the same recipe and produce a different end product – life is good!
Choco Chip Cocoa Cookies Plated
A few days ago my son requested chocolate, chocolate chip cookies. I was running short on time. I needed to throw something together quickly, but it still needed to taste bakery quality (don’t want to ruin my rep with my son!) and be healthy. I knew that the Cocoa Cakes in my Dulce de Leche Cakes recipe are a quick prep, taste great, and of course are not unhealthy. So in just 20 minutes (start to finish) I whipped up a batch, threw in some Enjoy Life mini vegan chocolate chips, baked and served those heavenly delights! My son and I were both happy campers. I even received possibly the best compliment that a teenage boy can give, “Mom, these taste just like Mrs. Fields!” PS. I thought they paired very nicely with a hot cup of coffee!!
Check out the recipe and step-by-step photos below.
A rich cocoa treat that is moist, delicious and, best of all still packed with nutritional love! A quick and easy prep. From start to lips in 20 minutes!
Ingredients
- Dry
- 1/2 cup almond flour (lightly packed)
- 1/2 cup gluten-free oat flour
- 1/3 cup unsweetened organic baking cocoa powder
- 1/4 teaspoon finely ground sea salt
- 1/4 cup Enjoy Life mini chocolate chips (more if desired)
- Wet
- 1/4 cup coconut oil (melted) I use refined when baking at a medium or high temperature
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla
Instructions
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- 1) In a medium mixing bowl, mix together dry ingredients (almond flour, gf oat flour, cocoa powder, salt and chocolate chips).
- 2) Melt coconut oil and place in small bowl (I did this in the microwave on med. power for 30 seconds) Timing depends on how solid the oil is at the starting point.
- 3) Mix maple syrup and vanilla in with coconut oil. Add to dry ingredients and thoroughly combine by mixing with a spoon.
- 4) Using a small (melon ball size) scoop or two teaspoons, scoop dough onto cookie sheets. Flatten to 1/4 inch thickness and round edges with fingers or scoop (see pictures in post).
- 5) Bake for approx. eight minutes, remove from oven and cool on baking sheets for three minutes (this completes the cooking). Remove cookies from baking sheets and place on a cooling rack. Enjoy! Yields up to 18 cookies depending on size.
Notes
I included the additional three minutes that the cookies remain on the baking sheets after removing from the oven in the "total time".
Mixing Wet and Dry Choco Chip Cocoa Cookies
Choco Chip Cocoa Cookie Dough
Choco Chip Cocoa Dough Scooped and Formed
Choco Chip Cocoa Cookies Baked
Choco Chip Cocoa Cookies Plated
After you see how easy and delicious the Choco Chip Cocoa Cookies are head on over to the Dulce de Leche Cakes post and whip up some vegan, no cooking required dulce de leche to nestle in between! Enjoy!!
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