Halloween Dark Chocolate Cookies
Soft, chewy, and packed with rich chocolate flavor, these Halloween Dark Chocolate Cookies are made with whole grain flour, cacao powder, and coconut sugar. Filled with colorful candies, they're a fun and festive Halloween treat that's super easy to make and ready in just 15 minutes!
Servings: 12 cookies
Calories: 179kcal
Ingredients
- 1 cup whole grain spelt flour
- ½ cup cacao powder
- ½ cup coconut sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ Himalayan salt
- 1 medium egg
- ½ cup extra virgin coconut oil melted and cooled
- 2 teaspoon vanilla extract
- ⅓ cup candies I used M&M's
Instructions
- Prepare the oven. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside.
- 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 until everything is evenly combined.
- Mix the wet ingredients. In a separate bowl, whisk together the egg, melted and cooled coconut oil, and vanilla extract until well combined.
- Make the cookie dough. Add the wet ingredients to the dry ingredients. Mix gently with a spatula until a thick dough forms. Fold in the chocolate candies.
- Shape the cookies. Using a cookie scoop or tablespoon, scoop the dough and roll it into balls. Arrange them on the prepared baking sheet, about 2 inches apart. Don't flatten them. Gently press a few extra orange candies onto the tops for a festive Halloween look.
- Bake the cookies. Bake for 10 minutes. The cookies should still be slightly soft when you remove them from the oven. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool.
Notes
Substitutions
- Flour: Substitute whole grain spelt flour with whole wheat flour.
- Coconut oil: Use melted and cooled butter instead. Texture may vary.
- Cacao powder: Unsweetened natural cocoa powder can be used instead.
- Candies: Replace M&M's with other candy-coated chocolates or chocolate chips.
- Measure the flour carefully to avoid dry cookies.
- Make sure the melted coconut oil has cooled before adding it to the egg.
- Don't overmix the cookie dough.
- Don't flatten the dough balls before baking.
- Don't overbake. The cookies should still feel soft when removed from the oven.
- Let the cookies cool before storing them.
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keep in an airtight container. Allow to come to room temperature before serving.
- Freezer: Freeze cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature.
Nutrition
Serving: 1cookie | Calories: 179kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 15mg | Sodium: 93mg | Potassium: 113mg | Fiber: 2g | Sugar: 8g | Vitamin A: 33IU | Calcium: 24mg | Iron: 1mg