Halloween Dark Chocolate Cookies

Equipment used

• Measuring cups and spoons.
• Two mixing bowls.
• Whisk.
• Silicone spatula or wooden spoon.
• Cookie scoop or tablespoon.
• Baking sheet.
• Parchment paper.
• Wire cooling rack.

Step 1: Prepare the ingredients.

• Preheat the oven to 325°F (160°C).
• Line a baking sheet with parchment paper.
• Prepare and measure all the ingredients.
• Melt the coconut oil and allow it to cool to room temperature.

Step 2: Mix the dry ingredients.

• In a large mixing bowl, combine the whole grain flour, cacao powder, coconut sugar, baking soda, baking powder, and salt.
• Stir everything thoroughly until evenly combined.

Step 3: Mix the wet ingredients.

• In a separate bowl, whisk together the egg, melted coconut oil, and vanilla extract.
• Mix until the ingredients are well combined.

Step 4: Make the cookie dough.

• Pour the wet ingredients into the bowl with the dry ingredients.
• Mix gently with a spatula until a thick cookie dough forms.
• Add the chocolate candies and fold them into the dough.

Step 5: Shape the cookies.

• Using a cookie scoop or tablespoon, scoop the dough and roll it into balls.
• Arrange the dough balls on the prepared baking sheet, leaving about 2 inches between each.
• Don't flatten the cookies. Leave them nicely rounded.
• Gently press a few extra orange candies onto the tops for a festive Halloween look.

Step 6: Bake and cool.

• Bake the cookies for about 10 minutes.
• Remove them from the oven while they're still slightly soft.
• Let them rest on the baking sheet for a few minutes. They will firm up as they cool.
• Transfer the cookies to a wire rack and leave them to cool completely.

Tips for serving

• Serve the cookies with a glass of cold milk or your favorite warm drink.
• Arrange them on a dark serving plate with a few mini pumpkins for a fun Halloween dessert table.
• Add a few extra orange candies on top of the dough before baking for a more festive look.
• Serve them alongside other homemade Halloween treats for parties or family gatherings.
• Enjoy them as an afternoon treat with coffee or tea.
• Pack completely cooled cookies into little treat bags for Halloween parties or homemade gifts.

Tips for storing

• Keep the cookies in an airtight container or cookie jar at room temperature for up to five days.
• Make sure the cookies have cooled completely before storing them.
• Keep the container tightly closed to prevent the cookies from drying out.
• You can also store the cookies in the refrigerator, although they may become firmer when chilled.
• To freeze, place completely cooled cookies in a freezer-safe container or bag.
• Freeze for up to three months.
• Thaw frozen cookies at room temperature before serving.

Substitutions

• You can substitute whole grain spelt flour with whole wheat flour. The flavor and texture may be slightly different.
• Substitute coconut oil with melted butter for a richer, buttery flavor.
• You can use unsweetened natural cocoa powder instead of cacao powder. The flavor may be slightly different.
• Substitute M&M's with other candy-coated chocolates or chocolate chips.
• Use candies in different colors to match other celebrations.

Recipe variations

Make them extra chocolatey: Replace the candy-coated chocolates with dark chocolate chips for a more intense chocolate flavor.

Make them for Christmas: Use red and green candies instead of orange ones for a festive Christmas version.

Make them for Easter: Choose pastel-colored candies for a fun springtime cookie.

Make them without candies: Leave out the candy pieces for a simpler dark chocolate cookie. The texture may vary slightly.

Add some crunch: Replace some of the candies with chopped walnuts or pecans for a nutty variation.

Make them with white chocolate: Swap the candies for white chocolate chips to create a lovely contrast with the dark cookie dough.