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Dessert, Recipe, Recipe from another blog

Acclimating to the chill: Double Chocolate Spiced Cocoa Cookies

The weather has been chilly out here on the prairie and I have been suffering from the usual sniffles and ills of the season. In this case, “ills” include some reporting deadlines at work. All of this is a recipe for some comfort food. Hubs and I went out with some friends last night and while I love the flavors of fall, I need a brief hiatus from pumpkin and its ilk.

I’m thinking specifically of some cookies. I also have chocolate on the brain. I love me some cookies. I love me some chocolate. But keep your cupcakes and candies. I’ll have a cookie. (full disclosure: I am loathe to turn away any sweet most of the time, cookies just rank near the top oft he hierarchy)

Put on some tunes and preheat the oven to 350 degrees F. It’s cookie time.

Double Choclate Spiced Cocoa Cookies

Modification of these beauties at Post Punk Kitchen

What you’ll need:

1/2 cup unsweetned applesauce
1/2 cup brown sugar
1/4 cup pure maple syrup
1/4 cup almond milk (or some approximation thereof)
2 teaspoons vanilla extract

1 1/2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder

1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper

1/2 cup dark chocolate chips

What you’ll do:

1.) Preheat oven to 350 degrees and prepare your pans as one typically would when preparing cookies (parchment, silpat, non-stick spray, whatever you need to do).

2.) Thoroughly combine all of the wet ingredients in a large mixing bowl. In a separate bowl, sift together all of the dry ingredients with the exception of the chocolate chips.

3.) One respective wet and dry components have been mixed with one another, toss it all together along with the chocolate chips and stir until fully combined. The dough will be stiff so a wooden spoon is your friend for proper mixing in this case.

4.) Arrange cookie dough-balls on the pan and bake 10-15 minutes or until they are spongy but not squishy when lightly pressed. Optional: I rolled the dough in plain ol’ sugar before putting them on the pan and pressed them into a nice, thick disc-shape. You’ll be fine if you just toss them on a pan and see what happens. I wanted pretty cookies and most cookies of this sort are prettier when rolled in sugar before baked.

5.) Once they are done, place on a rack and cool. Store in a sealed container ONLY when they are completely cool… that’s if you have any to store. These will go fast!

Yield: approximately 24-30 cookies depending on size.

These chocolatey delights will soothe your sweet tooth and warm you up with the bright notes of cinnamon and the slow burn of the smoky cayenne. They are not too sweet, but will certainly fill any chocolate craving.  Crunchy on the outside and chewy on the inside, you will not be disappointed!




About lishyskitchen

A regular gal attempting to balance career, life and love while on the path to wellness...


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