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Get ready to brighten your day with my new Double Chocolate Cookies recipe!
The other evening, while Walker was out with a friend, Vienna and I decided to have a girl’s night in. Around 20 minutes before bedtime, she suddenly wanted to make cookies. With a little convincing, we decided to bake together! I warned her that these cookies are packed with chocolate, so she could only have half; otherwise, she’d be wide awake all night. Like me, Vienna finds chocolate to be as energizing as a shot of espresso!
Baking together was such a blast, and we indulged in plenty of chocolate. Unsurprisingly, it took me longer than usual to fall asleep. So if you’re similar to me, maybe avoid these cookies right before bed!
Going into it, I wasn’t sure if these cookies would turn out since the recipe was a bit experimental. But with my baking experience, I had a sense of the right wet-to-dry ingredient ratios, and they ended up soft, chewy, and absolutely amazing! Initially, I wasn’t planning to post this recipe, but since they turned out so well, I asked Walker to photograph them for me, even though he had a busy schedule. He kindly agreed.
These cookies would make a wonderful gift for hosts or hostesses if you’re attending any holiday parties this year. Hint, hint—I’d love them if someone made them for me!
Vienna and I have come up with the recipe for you: Double Chocolate Cookies, yielding 16-18 cookies. You might want to adjust the sweetness since coconut sugar and maple syrup are essential to counter the raw cacao’s bitterness. If you reduce the maple syrup, add more water because coconut flour is quite dry. For a nut-free option, try using 1 cup of oat flour.
Update May 17: I increased the raw cacao powder from 1/4 cup to 1/3 cup. I love them extra chocolatey! To make these egg-free, use flax eggs by mixing 1 tbsp flax with 2.5 tbsp water per egg; since this recipe uses two eggs, double the mixture.
Important note: let the cookies cool down before eating. When hot, they might crumble due to the coconut oil, but once cooled, they hold together perfectly.
Baking with Vienna is such a joy, and if you have kids, I highly recommend it. It’s a fantastic way to teach them about food and nutrition. I discuss this more in my free guide, “Little Food Lovers: Healthy Snackers.”
I can’t wait to hear your thoughts on these delicious cookies! I enjoyed one this morning with my Rise & Shine Latte. A little FYI—these cookies are darker in reality than they appear in the photos. It must have been the office lighting when Walker took the pictures. So if yours look like dark chocolate cookies, that’s just right!
I recently made these, and they’re absolutely incredible—so soft and chewy!
Thank you, Christine, for the feedback! So happy to hear you love them.
These cookies look amazing! By the way, coconut sugar is a one-to-one substitute for refined sugar. It’s made from coconut sap and contains small amounts of fiber, antioxidants, and minerals. It’s not exactly a health food, but it’s better than refined sugar.
Regarding coconut oil, you’re correct—it was mistakenly left out. However, several people have made the cookies without it and still loved them, so it might not be necessary. The recipe is updated now.
If you have a nut allergy, someone mentioned using oat flour instead of almond flour, and it worked wonderfully!
Sugar-free? You can use Stevia as a substitute, but it will need some experimentation. You might need to add more water in place of maple syrup to prevent the dough from becoming too runny. Let me know how it goes!
A couple of readers tried various flour substitutes with success, like oat flour or even buckwheat flour, which made the cookies more brownie-like.
For those asking, the recipe yields about 16-18 cookies.
Let them cool completely before enjoying—they’re worth the wait! If coconut flavor isn’t your thing, you might want to experiment with different flours or coconut oils, keeping in mind some may be deodorized and less nutritious.
Enjoy the double chocolate goodness and happy baking!
