Dark Chocolate Cookies are the perfect Halloween party treat. Soft, loaded with bitter-sweet chocolate flavor and candy surprise, these cookies are not only fun and festive but also wholesome, made with all healthy ingredients and WITHOUT REFINED SUGARS.
Cuisine: American, British, International
Keyword: dark chocolate cookies, dark chocolate halloween cookies, healthy dark chocolate cookies
Position an oven rack in the middle of the oven and heat to 325F (160C).
Line the bottom of a 13 x 9-inch cookie sheet with parchment paper. Set aside.
Prepare and measure all ingredients using measuring cups.
In a big glass or stainless steel mixing bowl, add measured 1 cup whole grain flour, ½ cup cacao powder, ½ cup coconut sugar, ½ teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon salt. Use a silicone spatula to mix the dry ingredients.
In a small mixing bowl, combine 1 medium egg with ½ cup melted and cooled to room temperature coconut oil. Add 2 teaspoons vanilla. Use the whisk and mix it until you get even mixture.
Add the wet mixture in the dry ingredients. Using the spatula mix everything until fully combined.
Add ⅓ cup candies and mix them in.
Use ice cream scoop or tablespoon to scoop cookie dough and roll it into a ball. Arrange the balls 2-inches apart on the cookie sheet. Don't press them down.
Gently press extra candies onto the cookies before baking so that bright orange candy shows.
Bake 10 minutes.
Get the cookies out of the oven. They will be soft when you get them out. Leave them to cool for a few minutes. They will harden after they cool down. Transfer the cookies to a wire rack to finish cooling.
SUBSTITUTIONS: You can substitute whole grain Spelt flour with wheat whole grain flour. You can substitute coconut oil with grass-fed butter. STORING: Keep cookies in a cookie jar or air-tight food container. They will last up to 5 days. You can keep them in the fridge. That way they will last longer. Place the cookies in a zip-lock bag and freeze up to 3 months. Thaw them on room temperature before serving. MAKE IT VEGAN: Use flax or chia egg.As a measure, I used US cup (240ml).Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.