+ Healthy Chocolate Cookie Recipe (and Oreos, Mint Slice, Tiny Teddies)

Healthy Chocolate cookie recipe (aka Oreos, Mint Slice or Tiny Teddies)

This healthy chocolate cookie recipe can form the base for a healthy version of an oreo, mint slice or you can even use it to make tiny teddies (you’ll just need to source a tiny teddy cookie cutter).  It is a great, additive-free option for kids that are accustomed to a sweet treat in their lunch box and it’s very quick and simple to make.  It can also be frozen in an airtight container and popped straight into the lunch box.  These make great party treats too.

Makes approximately 20-30 round cookies (depending on the size and shape of your cookie cutter)

Ingredients
120g (1 cup) wholemeal spelt flour
30g (¼ cup) cacao powder (or a rich dutch cocoa powder)
¼ teaspoon bicarbonate of soda
Pinch sea salt
1 teaspoon vanilla powder, pastes or essence
50g (¼ cup) coconut or macadamia nut oil
30g (3 tablespoons) milk (of your choice)
85g (¼ cup) rice malt syrup or pure maple syrup (the maple syrup will produce a sweeter cookie)

Method

  1. Preheat your oven to 150℃.
  2. In a mixing bowl, combine the flour, cacao powder, bicarbonate of soda and salt. 
  3. In a blender or food processor, mix the vanilla, oil, milk and syrup until well combined.
  4. Add the wet to the dry ingredients and mix together until dough forms. 
  5. Roll into a ball, wrap in cling wrap or baking paper and refrigerate for 30-60 minutes.
  6. Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick.  Cut rounds with a cookie cutter, place on a lined or greased baking tray and bake for 10 minutes.
  7. Leave on the tray until completely cooled and add a filling or eat as they are.  Either way, they are really good!
  8. Store in an airtight container in the fridge or freezer.

Variations
Gluten-free
Substitute your preferred gluten-free flour (preferably wholegrain).

Dairy -ree
Choose a nondairy milk.  I love coconut milk.

Low-fructose
Use rice malt syrup as your sweetener.

Fillings
Cream centre (aka Oreo)
Mix ¼ cup of creamed coconut* (warmed to make it easier to mix) with 1 teaspoon of vanilla essence, 2 tablespoons of the milk of your choice and 2 tablespoons of rice malt syrup or maple syrup until well combined to a creamy paste.  A food processor or a bit of muscle is required to combine it.

Minty (aka Mint slice)
Add 1 teaspoon of mint essence to the cream centre recipe for a delicious mint centre.

To fill…

  1. To begin with, make sure your cookies are cold (or even frozen).
  2. Place ½ teaspoon of cream to a cookie and push down another to squash the cream across the base.
  3. Store in the fridge or freezer.


Store …
Airtight in the freezer.

* Creamed coconut (also called coconut butter) is NOT the same as coconut cream.  It is a thick paste (like a nut butter) and can be found in health food stores.   If you have a Thermomix you can make your own by milling desiccated coconut until a creamy butter is formed (much like making nut butter from nuts).  

Is this a recipe you’ll try?  Love to receive your comments and questions.

 

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Healthy Chocolate Cookie recipe

  • Nic

    Would live thermomix conversions of your recipes 🙂

    • Hi Nic, I do my best to make it simple for you to convert but I’m happy to help if you get stuck – just post a question.
      I sit a bowl on the lid of the thermo and zero the scales to weigh my dry ingredients. Any mixing like the wet ingredients in this recipe is about speed 5 for 20 seconds or so (making sure the syrup isn’t sitting on the bottom of the jug). Add the dry ingredients back and to form any dough, use the kneading symbol until the wet and dry come together (I just watch through the lid).
      Good luck and enjoy, G x

  • Kel

    Hi Georgia,
    Is there an easier way to print off your recipes?
    Thank you
    Kellie Ninnes

    • Hi Kellie, at the moment no. I do have plans to install a pdf printable version but as I derive no income from the website, I just have to draw the line with how much money I spend on the site. I’m doing a gradual update and it is on the list. Can I perhaps suggest if you work off an iPad, to take screen shots of the recipe? G x

  • Karen

    I have been copying from the screen and pasting into a word document. You can then print or save,
    Karen

  • Beck Emerson

    Hi Georgia, I made these biscuits yesterday and they were a hit! And I found another use for the leftover cream filling that I had … I served a dollop with a warm slice of your Berry Nice Brownie … And it was Delicious!!! The cream was cold from the fridge so it was more like a small scoop of ice cream … Yummmm 🙂

    • Thanks Beck, love your suggestion for the cream filling – sounds very decadent! Thanks for sharing,G x

  • Kymelle

    Omg these r amazing. Made them without the filling for a treat in the kids’ lunches (I spread a tiny bit of strawberry jam on top of a single biscuit) – they tasted like decadent little choc berry brownies! I didn’t roll the mixture out – just made small balls and popped them straight on the baking tray. Added cinnamon and a tablespoon of tahini for some calcium and protein. Thank you! 🙂

    • Great variations Kymelle, love it, thanks for sharing. They are very versatile, I made them with nut butter as a filling for an after school treat last week. G x

  • Lina Fidanza

    Made this biscuit mixture into a gingerbread house (added extra spices etc). At least the “house” is healthy if the treats we put in and on the house aren’t. (found popping the rolled out biscuit mix in the freezer for 10 minutes or so, helped with cutting the shapes out).

    • What a fabulous idea Linda – good on you! Thanks for the inspiration. Might give it a go next year G x

  • Lorro

    Georgia, love all your recipes and I’m working my way through your Rise n Shine book. I’m planning on doing these, can I ask what mint essence your use? where could i get it, as it would need to be food grade.
    Thanks so much for all your recipes and the work you undertake to educate people about healthy eating…inspirational GH. x

    • It can be made with peppermint essence from the baking section of the supermarket. I have used this but I think that DoTerra food grade peppermint oil does lend the best flavour. Hope you enjoy them G x

  • Villia

    Hi Geargia,
    I have made these a few times and every time I bake about half the dough and roll th rest into little balls and dust with cocoa to look like truffles ?? I prefer it this way! Delish
    Xx

    • Oh yum – cookie dough truffles? Thanks Villia, love it G x

  • Jo

    Have you proven this recipe works with gluten-free flour?

    • Jo I have all of my recipes tested for variations unless otherwise stipulated.

  • Nicki Church

    Hi Georgia. I have just tried to make these biscuits but couldn’t get the mix to make a dough? It is currently in the fridge in the hope that it will firm up. Any ideas why this could be? I melted my coconut oil so that it was a liquid consistency – would this have made a difference? I just found that it was all lumpy and yucky looking if it wasn’t melted. Thanks for your help!

  • Hi Nicki, sorry for the delayed response. I just had a family emergency so a bit behind my workload. Melting the coconut oil shouldn’t make a difference. Generally to make a dough just add a bit more liquid until it is the right consistency. The problem with whole flours is that they can vary a little in absorbency so if too dry, add liquid tbs by tbs (or if wet, add more flour). Hope they turned out G x

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