Description
Healthy and wholesome, these Soft Whole Wheat Chocolate Cookies are brimming with decadent chocolate flavor for delicious and delightful sweet treat.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups whole wheat pastry flour *
- ¼ cup + 1 Tablespoon cacao powder (or cocoa powder) *
- 2 Tablespoons flaxseed meal
- 1/3 cup maple sugar (or coconut sugar) *
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon freeze-dried coffee (optional) *
- ¼ teaspoon sea salt *
Wet Ingredients:
- ½ cup [raw] cashew butter *
- ¼ cup pure maple syrup
- ¼ cup unsweetened applesauce
- ¼ cup + 1 Tablespoon unsweetened plain plant milk
- 1 teaspoon vanilla
Topping Ingredients:
- 1 to 1 ½ cups vegan semi-sweet chocolate chips, melted *
Instructions
- Preheat the oven to 350 F. Place oven rack in the center position, avoiding the lower oven rack placement.
- Line a baking sheet with a silicone mat (or parchment paper).
- Place all the other Dry Ingredients into a bowl, whisk to combine.
- Add the Wet Ingredients to the dry ingredients, stir well to combine (no electric mixer required). At first, it will seem like you need more liquids, but keep stirring. Stir and press the dough with the spoon, keep stirring; it will come together. Eventually, everything will form to a big ball of dough.
- Take 2 tablespoons (or one medium cookie scoop) of cookie dough and roll it in your hands to form a ball, then while still in your hands, very slightly flatten into a thick disk and place the ball onto the silicone mat (or parchment paper) lined cookie sheet. Try to keep the cookie size uniform. Continue until you have rolled all the dough into balls and placed on the baking sheet. Keep them approx. 3 inches apart as they do spread.
- Place into a preheated 350 F oven (center rack) and bake for 10 to 12 minutes until the cookies are set and the bottoms are slightly browned.
- After 10 to 12 minutes, remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 1 minute to firm up, then transfer to a wire cooling rack.
- Allow to cool completely.
- Place the chocolate chips in a small, deep bowl, then place in the microwave and melt on high for 30 seconds, stir vigorously for 7 seconds, then continue to place in the microwave in 10 second intervals until the chocolate chips are completely melted. Note: You can also use a double boiler to melt the chocolate chips.
- Once the chocolate chips are melted, dip cooled cookies (top-side-down) into the melted chocolate, give a twist, then place them right-side up on a cooling rack for one hour to harden or place them in the refrigerator for 5 to 10 minutes or until the glaze has hardened to the touch. Enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 26 to 28