Oh the fun I had making a mess in my kitchen last week. With a number of to-do tasks off my plate, I was inspired to get baking. I am not one of those tidy cooks, as you may have guessed. Recipe creation for me is this mad mess of ingredients, tools, music and dancing. The result was these Double Chocolate Spiced Cookies!
That is what I call a good time.
In honour of a night of dinner, drinks and laughter with my good friend Catherine and a few other sweet lady friends, I baked these up. Needless to say, they were devoured after dinner, as were the few I took home for Josh and the ones I left in my kitchen to photograph.
These cookies are gluten and dairy free, sweetened with the most amazing of all sweeteners, coconut crystals, and were moistened up with coconut butter and coconut oil. Low glycemic chocolate amazingness.
I added the hintiest hints of coffee flavour to these with a couple tablespoons of Dandy Blend. I seriously can’t get enough of that nectar and the rave reviews from regular consumers of it are inspiring. It is getting everyone I know off coffee. If it can transition my momma, anything is surely possible.
We love, sweet love, these Double Chocolate Spiced Cookies.
Now. Go get baking!
Print
Simple Double Chocolate Spices Cookies to enjoy on your own with a cup of tea or with a group of friends – with more tea!
Ingredients
Scale
Dry Ingredients
1 cup brown rice flour
1/2 cup cocoa powder
1/2 cup almonds, ground into meal
2 Tbs arrowroot starch
1/2 cup Coconut Crystals
2 Tbs Dandy Blend
1 tsp cinnamon
1/2 tsp baking soda
pinch of sea salt
1/2 cup bakers chocolate or 1 100gram bar of 100% fair trade cocoa (we like the camino cocoa brand), coarsely chopped
Wet Ingredients
1/2 cup coconut oil
1/2 cup coconut butter
2 Tbs olive oil
1 Tbs ground chia seeds mixed with 1/4 cup water (or 1 egg)
1 tsp vanilla extract
Instructions
Preheat oven to 350.
In one large mixing bowl, blend together all the dry ingredients except the chunky chocolate.
Add the wet ingredients to your food processor or vitamix blender and blend just until smooth.
Pour wet ingredients into dry ingredients and blend until smooth.
Add in chocolate chunks and again, mix until chocolate is evenly distributed.
Using about 2-3 Tbs of batter, roll dough into balls and flatten with the palm of your hand.
Lay cookies out on a parchment lined cookie sheet.
Place in oven for 20 minutes.
Once baked, allow to cool on cookie sheet for 10 minutes and then transfer to a cooling rack. They will feel soft to the touch but will harden and stick together as they cool.
Prep Time:15 mins
Cook Time:20 mins
Category:Dessert
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Since you posted on twitter you made cookies with dandy blend couldn’t wait for the recipe! I have coconut sugar in my cupboard – vs. coconut crystals. Would it work in place?
PS. I think my kitchen looks similar after baking! Haha.
Reading Time: 2 minutes 
That is what I call a good time.
In honour of a night of dinner, drinks and laughter with my good friend Catherine and a few other sweet lady friends, I baked these up. Needless to say, they were devoured after dinner, as were the few I took home for Josh and the ones I left in my kitchen to photograph.
These cookies are gluten and dairy free, sweetened with the most amazing of all sweeteners, coconut crystals, and were moistened up with coconut butter and coconut oil. Low glycemic chocolate amazingness.
I added the hintiest hints of coffee flavour to these with a couple tablespoons of Dandy Blend. I seriously can’t get enough of that nectar and the rave reviews from regular consumers of it are inspiring. It is getting everyone I know off coffee. If it can transition my momma, anything is surely possible.
We love, sweet love, these Double Chocolate Spiced Cookies.
Now. Go get baking!
Print
That is what I call a good time.
In honour of a night of dinner, drinks and laughter with my good friend Catherine and a few other sweet lady friends, I baked these up. Needless to say, they were devoured after dinner, as were the few I took home for Josh and the ones I left in my kitchen to photograph.
These cookies are gluten and dairy free, sweetened with the most amazing of all sweeteners, coconut crystals, and were moistened up with coconut butter and coconut oil. Low glycemic chocolate amazingness.
I added the hintiest hints of coffee flavour to these with a couple tablespoons of Dandy Blend. I seriously can’t get enough of that nectar and the rave reviews from regular consumers of it are inspiring. It is getting everyone I know off coffee. If it can transition my momma, anything is surely possible.
We love, sweet love, these Double Chocolate Spiced Cookies.
Now. Go get baking!
Print
Double Chocolate, Chocolate Spiced Cookie Amazingness: Oh the fun I had making a mess in my kitchen last week. W… http://t.co/xvsC5aly
Oh my…these look so incredibly delicious. What a great way to use coconut butter!
Since you posted on twitter you made cookies with dandy blend couldn’t wait for the recipe! I have coconut sugar in my cupboard – vs. coconut crystals. Would it work in place?
PS. I think my kitchen looks similar after baking! Haha.
Making Love in the Kitchen Healthy Double Chocolate Spiced Cookies Recipe http://t.co/PhCkxxgr via @wibiya
These look delish!!
THIS is what I call a good time: http://t.co/YHzLTEhr #recipe #delicious
Looking to make these! Why is the olive oil needed in addition to the coconut oil?
It feels like a #cookie kind of day. Who is with me on this one? http://t.co/kXWPTdcL #recipe
What is “dandy blend” it not fair to list as ingrediant if it is a mystery ???
Thanks, Stephanie
Hey! I’m assuming “almonds, ground into meal” is relatively the same thing as almond flour, correct? If so, then how much almond flour do I need?
I’m wanting to give these to family members at Christmas so a quick reply would be especially awesome!
Thank you! :)