Prep Time: 10 minutes (not including chill time)
Cook Time: 15-20 minutes
Who doesn’t love a good chocolate cookie? Especially if it’s healthy like these soft little bites of heaven… I often try to recreate a mainstream version of a dessert or cookie and I must say this time I nailed it! These are super moist, rich in flavor and the combination of chocolate and cinnamon really works well together as it blends instead of overpower one another. A really simple but great recipe worth a try.
These are super easy to make and on top of everything they are also gluten free. Jackpot, right? This recipe is in grams so use a converter if you don’t have a kitchen scale.
So here’s what you need to get started:
- 50 g coconut oil, liquid form
- 120 g vegan dark chocolate
- 85 g coconut sugar
- 1 tsp cinnamon
- 130 g rice flour
- 45 g gluten free chocolate pudding powder (or corn starch)
- 15 g bitter cocoa powder
- 1 tsp baking soda
- 1 large banana
- 60 ml coconut water
- Melt the chocolate in a bowl and set it aside (you can use the microwave or do it over a pot of steaming water). Blend the banana and coconut water until smooth. Add the chocolate, coconut oil and banana in the flour mix. The dough will be shiny, dark in color and won’t stick to the bowl.
- It’s easiest to work with if you chill the dough, so leave it in the refrigerator for about an hour. Shape wallnut sized balls and flatten them a bit. Place them on a baking sheet lined with parchment paper a few inches apart. Chill them before baking while your oven is preheating to 325. Bake for 15-20 minutes. They should be soft still, a little bigger with crinkles on top.
- Let them cool and keep in an air tight container for a few days.
This amount yields about 30-40 cookies.
All tof he healthy ingredients really make these a guilt free snack to settle a sweet tooth. You won’t regret making these, so get to it!