Anna Dvorak's organic living blog

Chocolate-Chocolate Cookies with Love

Nothing beats a cookie for me when it comes to little daily celebrations sprinkled throughout the year.  Valentine’s Day, for instance:  I’ll take a cozy night at home anyday where I can eat some favorite foods and celebrate with my sweetie sans crowds.  Instead of my regular go-to “healthy” cookie, a Valentine’s Day cookie called for chocolate, and I imagined something densely chocolate and satisfying while still avoiding sugar, gluten and dairy.  I had just run across a recipe called “World Peace Cookies” from Dorie Greenspan – a well-published cookbook author, and they sounded delicious. A couple of tries adapting the recipe to eliminate the sugar, butter and wheat and the results were exactly what I was looking for.  Easy, intensely chocolatey and perfect for dipping in hot tea or a glass of almond milk.

Happy Valentine’s Day everyone!

Chocolate-Chocolate Cookies

dairy-free, gluten-free and sugar free

1 1/4 cups gluten-free baking mix with a pinch of xantham gum added (preferably brown rice-based), or spelt flour
1/2 cup organic unsweetened cocoa powder
1/2 teaspoon baking soda
5 oz coconut oil
5 oz maple syrup, preferably Grade B
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
5 ounces dark chocolate vegan grain sweetened chips (or 70-85% bittersweet dark chocolate, chopped into chip size pieces)

Sift flour, cocoa, baking soda and sea salt into medium bowl. With a wooden spoon, mix coconut oil and maple syrup together in a second medium bowl until smooth. Add vanilla extract and stir well.  Add flour mixture and stir just until blended  – the mixture will be crumbly. Add chopped chocolate and mix to distribute, kneading lightly in bowl to form a ball. Divide dough in half. Place each half on sheet of parchment paper. Form each into 1 1/2-inch-diameter log. Wrap each log in parchment and again in aluminum foil; chill until firm, about 2-3 hours.  Dough can be prepared 3 days ahead at this point. Keep covered and chilled.

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using a thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. If the slices crumble or break apart, just press them back together in a disc shape.  Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges),  about 11 to 12 minutes. Transfer to a rack and cool.

Cookies can be made 1 day ahead. Store airtight at room temperature. Dough can be frozen in the log; slice and bake as directed but add 2-3 minutes to the baking time.

Makes about 36 cookies

adapted from Dorie Greenspan

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About Anna

I am an artist and a healthy living guide helping women on their paths to a vibrantly healthy life by teaching classes, leading retreats and crafting organic skin care products.

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Anna’s organic living blog includes recipes and tips for easy healthy skin care, living with food sensitivities and being green at home. You may also want to follow Anna’s Star Tribune blog on organic, local and seasonal eating.

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