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

April 8, 2014 | Baked Sweets, Healthy Lunchbox

Healthy chocolate cookie

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.

 

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.

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

Prep 20 minutes
Cook 10 minutes
Total 30 minutes
Serves: 20 Biscuits
Healthy chocolate cookie
5 from 2 votes
These chocolate biscuits are easy to make and delicious. Check out the variations for oreos and mint slice. 

Ingredients

  • 120 g wholemeal spelt flour (1 cup) see gluten-free below
  • 30 g cacao (¼ cup) unsweetened Dutch process or raw
  • ¼ tsp bicarbonate of soda
  • Pinch sea salt
  • 1 tsp vanilla -powder, extract or essence
  • 50 g coconut oil (¼ cup) or macadamia nut oil
  • 30 ml milk (3 tablespoons) of your choice
  • 85 g rice malt syrup or maple syrup (¼ cup) the maple syrup will produce a sweeter cookie

Method

  • Preheat your oven to 150℃/300°F.
  • In a mixing bowl, combine the flour, cacao powder, bicarbonate of soda and salt. 
  • In a blender or food processor, mix the vanilla, oil, milk and syrup until well combined. Thermomix 30 sec, speed 4.
  • Add the wet to the dry ingredients and mix together until dough forms. Thermomix 30 sec, speed 4 or until combined. 
  • Roll into a ball, wrap in cling wrap or baking paper and refrigerate for 30-60 minutes.
  • 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.
  • Leave on the tray until completely cooled and add a filling or eat as they are.  Either way, they are really good!

Store

  • Store in an airtight container in the fridge or freezer.

Variations

Gluten or grain-free

Substitute your preferred gluten or grain-free flour (I love these grain-free and gluten-free flour mixes).

Dairy-free

Choose a non-dairy milk. I love coconut milk.

Vegan

Choose rice malt or maple syrup as your sweetener. Choose a non-dairy milk. 

Low-fructose

Use rice malt syrup as your sweetener.

Nut-free

Choose coconut oil as your fat (you can also replace with melted butter if you prefer).

Cacao-free

You can su the cacao with carob powder.

Make a cream centre:

Cream centre (aka Oreo)
Mix ¼ cup of creamed coconut* (also called coconut butter)  - 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.
* 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 HERE. 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).  
Minty (aka Mint slice)
Add 1 teaspoon of mint essence to the cream centre recipe for a delicious mint centre.
To fill...
To begin with, make sure your cookies are cold (or even frozen). Place ½ teaspoon of cream to a cookie and push down another to squash the cream across the base. Store in the fridge or freezer.

 

Is this a recipe you'll try? Love to receive your comments or you can rate this recipe below.

Course: Snack

Share the goodness!

Category: Baked Sweets, Healthy Lunchbox Tags: afterschoolsnack, biscuit, cacaofree, chocolate, coconutfree, cookie, cornfree, dairyfree, eggfree, garlicfree, glutenfree, grainfree, legumefree, lowfructose, lowsugar, lunchbox, nutfree, onionfree, seafoodfree, sesamefree, snack, soyfree, thermomix, treat, vegan, vegetarian, wheatfree, yeastfree

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27 Comments

Post a comment
  1. Nic says

    Would live thermomix conversions of your recipes 🙂

    April 8, 2014
    Reply
    • Georgia Harding says

      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

      April 9, 2014
      Reply
  2. Kel says

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

    April 11, 2014
    Reply
    • Georgia Harding says

      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

      April 11, 2014
      Reply
  3. Karen says

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

    April 14, 2014
    Reply
    • Georgia Harding says

      Great suggestion, thanks Karen, G x

      April 15, 2014
      Reply
  4. Beck Emerson says

    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 🙂

    May 14, 2014
    Reply
    • Georgia Harding says

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

      May 14, 2014
      Reply
  5. Kymelle says

    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! 🙂

    June 23, 2014
    Reply
    • Georgia Harding says

      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

      June 23, 2014
      Reply
  6. Lina Fidanza says

    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).

    December 21, 2014
    Reply
    • Georgia Harding says

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

      December 22, 2014
      Reply
  7. Lorro says

    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

    February 2, 2015
    Reply
    • Georgia Harding says

      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

      February 3, 2015
      Reply
  8. Villia says

    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

    November 14, 2015
    Reply
    • Georgia Harding says

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

      November 15, 2015
      Reply
  9. Jo says

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

    November 17, 2015
    Reply
    • Georgia Harding says

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

      November 17, 2015
      Reply
  10. Nicki Church says

    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!

    July 14, 2016
    Reply
  11. Georgia Harding says

    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

    July 15, 2016
    Reply
  12. Emma Fletcher says

    Hi Georgia, any tips with the cream centre? I just couldn’t get it to combine. Saw the option for nut butter instead and I’ll go that way until I can get the cream to work. Have loved every recipe of yours that I’ve tried and so have the family!

    June 7, 2018
    Reply
    • Georgia Harding says

      Hi Emma, the coconut butter at this time of year is super hard so it just needs lots of processing to warm it up and ‘cream’ it. I find certain brands are harder than others, but a processor (maybe even cake mixer but I haven’t tried this personally). Otherwise warm it a little (sit a bowl in hot water even). Let me know how that goes G x

      June 7, 2018
      Reply
      • Emma says

        Many thanks Georgia. I think I’ll do a double batch so the processor has something to work with.

        June 8, 2018
        Reply
  13. Sophie Galetto says

    5 stars
    Hi Georgia, These biscuits are delish! But does this recipe work with plain wholemeal flour? I have no spelt flour left ?and need to make some cookies for a birthday party today. Thanks

    June 22, 2018
    Reply
    • Georgia Harding says

      Sorry I’m late responding Sophie – I’m over seas and the past few days have been travel and no internet. I’m sure you’ve figured it out but yes, it should be absolutely fine (they generally interchange very well). Thanks for your feedback and rating the recipe – hope you had a great party G x

      June 25, 2018
      Reply
  14. Wendy says

    5 stars
    These were delicious and had a lovely texture. Mine was quite wet, but a few extra tablespoons of spelt flour helped it come together. Opted to roll these into balls & slightly flatten rather than cut out with a cookie cutter. Will make a double batch next time – perfect for the lunchbox. Thank you for the recipe.

    September 29, 2019
    Reply
    • Georgia Harding says

      Hi Wendy, so glad you enjoyed them. I sometimes double the batter and freeze half to bake fresh next time. Thanks for you feedback and the 5 🌟s too G x

      September 30, 2019
      Reply

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I’m Georgia Harding, Naturopath, freestyle cook, and mother of two. I’ve treated and mentored patients on matters of health and wellness for over 20 years and this blog is my commitment to further share my passion and knowledge of health, food and healing. I hope you enjoy it!

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