These cookies are oh-so-good! They have a nice, crisp exterior, but have a soft and fudgey center. It took all I had to not eat the entire batch!
These are made without butter or eggs and I mixed them up in one bowl (my food processor actually). The cookie dough ends up being really thick. I first tried to mix it in a mixing bowl with a spoon, but was having a hard time pulling the dough together the way I wanted. So, I dumped it all in my food processor, gave it a few pulses, and the dough came together quickly and perfectly! It was so easy to scoop onto the baking sheet.
We’ve been eating pretty darn clean around our house and we were just itching to have a sweet treat. I’ve had these on my mind, and with them being healthier than a traditional cookie, I whipped them up. These certainly took care of our sweet tooth without breaking the calorie bank.
That being said, the cookies are SO good that you might not believe they are as low-cal as they are. These are sinfully chocolatey. They are a chocolate-lover’s dream. Next time you’re craving chocolate or something sweet . . . give these a try instead of the typical full fat cookie. I can about guarantee you won’t be disappointed!
Adapted from Taste, Love & Nourish
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
5 tablespoons melted coconut oil
1/3 cup plain nonfat Greek yogurt
1 teaspoon pure vanilla extract
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat liner.
In the bowl of your food processor add the flour, cocoa powder, baking soda and salt, sugar and brown sugar. Pulse a few times to combine. Add the coconut oil, yogurt and vanilla extract. Pulse a few times until the dough comes together. (Alternatively, you can do this all in a bowl. You would whisk the dry ingredients to combine and then add the wet ingredients to the dry. Using a sturdy spoon, stir to combine the wet and dry ingredients, but do not overwork it.)
Drop level tablespoonfuls about 2 inches apart onto the baking sheet and bake for 10 minutes or until the edges just begin to set.
Cool on the pans for about a minute, then transfer to a wire rack to cool completely.
Makes 24 cookies if dropped by level tablespoons.
Makes 16 cookies if dropped by a 1 1/2 tablespoon cookie scoop.
Nutritional Information Per Cookie (Based on yield of 24)
Fat: 3.1g (2.7g = Sat.)