Although it is later than usual this year, Easter is right around the corner and chocolate has been on my mind. Just writing the word chocolate conjures up the magnificent scent, puts a smile on my face, and makes me feel at ease, as I hope this recipe will do for you.
What I love about these Double Dark Chocolate cookies is that they are not overly sweet. They truly have an indulgent dark chocolate flavor without the intense sweetness. The coconut oil, although less common in baking, is a healthier alternative than traditional fats often used in cookie recipes. The coconut sugar and brown rice syrup provide a milder sweetness, and are thought to have less of an impact on your blood sugar than table sugar. It’s the perfect treat for a sunny spring day.
The only problem with them is… cookie monsters (husbands, children, anyone with a nose) will have a hard time waiting to eat them.
Double Dark Chocolate Peanut Butter Cookies
1 Tbsp. flaxseed meal
3 Tbsp. water
½ cup brown rice syrup
¼ cup coconut sugar
2/3 cup peanut butter
¼ cup coconut oil (not melted)
2 tsp. pure vanilla extract
1 ½ tsp. baking soda
½ tsp. sea salt
¼ cup raw cocoa powder
1/3 + ¼ cup brown rice flour
½ cup semi-sweet chocolate chips, dairy & soy free (try Equal Exchange Organic & Fairly Traded semi-sweet chocolate chips, or the Enjoy Life brand)
Preheat oven to 350F.
Line a baking sheet with a silpat (optional).
To a large mixing bowl add flaxseed meal and water. Stir and allow to rest and thicken up for 3 minutes.
Add the brown rice syrup, coconut sugar, peanut butter, coconut oil and vanilla extract to the bowl, and mix until combined, about 3 minutes.
Gradually mix in the baking soda, sea salt, cocoa powder, and brown rice flour until combined.
Stir or mix in chocolate chips.
Using a melon baller or rounded tablespoon drop cookies onto a baking sheet spaced 2 inches apart. Handling as little as possible, gently flatten each cookie into a disk shape (it may help to roll the dough into a ball shape first). Note: Due to the nature of the coconut oil it may begin to melt and pool around the raw cookie dough, that’s OK. Simply mix dough between batches, and remove any excess oil from the baking sheet before adding a new batch of cookies to the pan.
Bake for approximately 8 to 10 minutes.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Note: When the cookies are fresh out of the oven, warm on the baking pan, you may want to cut away the excess ring the coconut oil makes around the edges of some cookies for a more attractive shape (optional).
- For a sweeter cookie try replacing the brown rice syrup with cane sugar, and the coconut sugar with brown sugar.
- For a nut-free cookie try using seed butter such as sunflower seed butter.
Don’t you feel better already just looking at chocolate?! :-)
With love, heartfelt gratitude, and chocolate goodness,