Healthy Double Chocolate Cookies


With Valentine’s Day just around the corner, I’ve got chocolate on the brain.

double chocolate cookies stacked

These cookies should do the trick. They’re made with 100% whole food ingredients– no flour, no oil, and no added sugar! But don’t let these healthy ingredients throw you off. These cookies still have a rich and fudgy flavor and texture, almost like a brownie in cookie-form.

I based these cookies off the recipe for my Healthiest Cookies Ever, which remind me of my childhood favorite “soft batch” cookies, and since they’ve been such a hit with everyone who tries them, I figured a chocolate variation was in order. For this version, I added a hefty dose of cocoa powder, and used pecans instead of walnuts for a more mild flavor. (The walnuts really overwhelmed the cookie, so I couldn’t taste the chocolate flavor as much– keep this in mind if you plan on making substitutions!)

Adding dark chocolate chips to these cookies does add a bit of added sugar to the equation, but I think the result is totally worth it. The more chocolate, the better, if you ask me! However, for a completely added-sugar-free cookie, omit the chocolate chips and feel free to throw in any additions you like. Dried fruit, nuts, or cocoa nibs would all be nice options. Enjoy!

Healthy Double Chocolate Cookies (Vegan, Paleo)
Makes 12 cookies

Ingredients

1 1/2 cups pecan halves
1 cup Medjool dates, pitted (about 12)
6 tablespoons cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1 chia or flax egg (1 tablespoon ground chia or flax seeds + 3 tablespoons water)
1/2 cup dark chocolate chips (optional)

Directions:

Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an “S” blade, process the dates and pecans together until a crumbly texture is formed. Add in the cocoa powder, salt, baking soda, vanilla, and chia or flax egg (see how to make a flax egg here) and process again until the batter is relatively smooth, a little stickier than traditional cookie dough.

Add in the chocolate chips and briefly pulse, just to combine.

making double chocolate cookies in a food processor and scooping them onto a cookie sheet

Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. (Tip: Wet your hands with water to prevent sticking!)

These cookies don’t spread much, so be sure to shape the cookies the way you’d like them to look when they’re done baking.  Bake at 350F for 12 to 15 minutes, or until the edges are firm and your house smells like brownies. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies should last a week in the fridge, and for several months in the freezer.
stacked double chocolate cookies

5 from 22 votes
Print
Healthy Double Chocolate Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
A healthy chocolate cookie made with 100% whole food ingredients!
Course: Dessert
Servings: 12
Calories: 171 kcal
Author: Detoxinista.com
Ingredients
  • 1 1/2 cups pecan halves
  • 1 cup Medjool dates , pitted (about 12)
  • 6 tablespoons cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 chia or flax egg (1 tablespoon ground chia or flax seeds + 3 tablespoons water)
  • 1/2 cup dark chocolate chips (optional)
Instructions
  1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an “S” blade, process the dates and pecans together until a crumbly texture is formed. Add in the cocoa powder, salt, baking soda, vanilla, and chia or flax egg (see how to make a flax egg here) and process again until the batter is relatively smooth, a little stickier than traditional cookie dough.
  2. Add in the chocolate chips and briefly pulse, just to combine.
  3. Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. These cookies don't spread much, so be sure to shape the cookies the way you'd like them to look when they're done baking. (Tip: Wet your hands with water to prevent sticking!) Bake at 350F for 12 to 15 minutes, or until the edges are firm and your house smells like brownies. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.
  4. Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies should last a week in the fridge, and for several months in the freezer.

Notes:

  • As I mentioned above, feel free to make substitutions as you like, but keep in mind that different nuts and seeds will change the flavor of these cookies. I liked the pecan flavor best, but if you love walnuts or almonds, feel free to use those instead. I find that buttery nuts, like walnuts and pecans, are easiest to break down in the food processor, though.
  • If you don’t have access to dates, another dried fruit, like raisins, may work.

As always, please leave any substitutions you try in the comments below, so that we can all benefit from your experience!

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Comments

Lisa

i made these with peanuts as we have a tree nut allergy and they turned out amazing!

Judy

Double Chocolate Cookie? Yes please! I just made these and love them! I only had regular dates so I soaked them in a tiny bit of water to make sure they were sticky enough. I also made my first flax egg. I will be making this recipe again. I like that it’s all natural and that I haven’t used any sugar alcohols.

kirti

Mind blowing, Go crazy about, to die for and easy for a 4th grader to bake cookies.
I ate the whole batch.

Cyrilla

I just made these with walnuts and a bit of dark chocolate in there as well (not as much as chocolate chips) but they are hearty and the perfect amount of sweetness! Thanks for all your wonderful recipes, Megan. 🙂

Samantha

These are some of the best cookies I’ve ever made… and without gluten or added sugar! They taste like brownies. I’ve tried it with walnuts and pecans (separately) as the base.

Kristina

I love these so much! I have made them following the recipe exactly many times, and they’re delicious. I recently have been unable to eat cocoa or anything with sugar, so I just made them without the cocoa or the chocolate chips. They’re better the original way, but still yummy and good for a healthier dessert! Thanks so much for the recipe!

Tricia Tan

Hi Megan,

I am going to try this recipe out this weekend! Excited.

May I know vanilla refers to vanilla powder or vanilla essence?

Thanks!

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