What can I say…I love chocolate. But not just any chocolate. In fact, the list of chocolate items I DON’T like is much longer that the list of chocolate faves…oh but how I do LOVE those faves.
Cooking with cocoa powder is definitely a top choice for me. It’s a way to capture the flavor of cocoa without all the sugar. Don’t get me wrong – a hershey bar is good for Smores (but not as good as dark chocolate), but otherwise it’s way too sugary for me.
I tell my clients that if they are really craving chocolate, than a rich, cocoa flavored treat will hit the spot, but if it’s sugar they want they will likely go for the Hershey bar or chocolate ice cream, as those are lots of sugar and very little chocolate (less than 20% cacao!).
Oh, back to the cookies…..these are a modification from the Bob’s Redmill Double Chocolate Cookies. I think Bob should start paying me kickbacks for all the time I tout his products and recipes. He can pay me in chocolate… 🙂
1.5 sticks softened butter (room temp)
3/4 cups unrefined sugart (turbinado is great – adds a crunch)
2 eggs, room temp
1 tps vanilla
2 tsp cinnamon
1.5 cups whole wheat or spelt flour
.5 cups oat bran
1/2 cup unsweetened Cocoa powder. I’m currently using Trader Joe’s.
.5 tsp each: baking soda, salt, and baking powder
6 oz white chocolate chips (Ghiradelli) – this keeps the hubby happy!
1/2 cup unsweetened shredded coconut
Cream butter with sugar and eggs. Add vanilla and cinnamon. Set aside. Whisk or sift dry ingredients in a separate bowl. Fold into butter mixture. Add white chox chips and coconut. Spoon onto a Silpat or greased baking sheet.
bake for 8 min @ 350.
Try not to eat them all at once.
PS: kids love them and don’t even care that they are healthy!