It’s quite simple really. Take a delicious recipe for chocolate cake cookies and add a bag of Reese’s peanut butter chips. Okay, the peanut butter chips were for my loving husband that spied them in the back of the pantry. He’s been asking when I’m going to use them for a couple of weeks. Ruining a clean eating recipe was the perfect solution, right?
Okay these cookies are so delicious. Much more “cake-like” thank cookie, but in a good way. You can also taste that they are less sweet and chocolatey, but after eating clean for awhile these are good traits for desserts. I brought them to a housewarming party over the weekend and everyone loved them. I will say it was my first baking experience with coconut palm sugar, and I was very impressed. Then again I do love anything that comes from a coconut.
Chocoalate Cake Cookies
adapted from: The Joy of Clean Eating
- 2 tbsp coconut oil
- 6 tbsp unsweetened applesauce
- 1 tbsp vanilla extract
- 1 cup coconut palm sugar
- 1 egg
- 1 cup whole wheat pastry flour
- 1/3 cup cacao powder
- 1/2 tsp baking soda
- pinch salt
- (optional) peanut butter chips, coconut flakes, cacao nibs, nuts, etc.
Preheat your oven to 350 degrees. In a large bowl cream together the coconut oil, apple sauce, and sugar. Once combined, mix in vanilla and egg. In a small bowl whisk together the cacao powder, flour, baking soda, and salt. Pour the dry ingredients into the sugar mixture. Stir until just combined. If adding any mix-ins, fold into dough. Refrigerate dough for at least 30 minutes, or freeze for 10 minutes.
Once dough is chilled and hard, roll 1" balls in your hand and place on a baking sheet. Leave 2 inches between balls. Lightly press balls flat with palm. Bake for 8 minutes, making sure to not overcook. Remove from oven and allow cookies to cool on baking sheet for 5 minutes. Remove cookies and finish cooling on wire rack. Once cooled, store in airtight container. Enjoy!