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 more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Healthy Chocolate cookie recipe (aka Oreos, Mint Slice or Tiny Teddies)
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 (2 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 (fan forced).
- 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 the Wholefood Collective GF 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.
Nic says
Would live thermomix conversions of your recipes 🙂
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
Kel says
Hi Georgia,
Is there an easier way to print off your recipes?
Thank you
Kellie Ninnes
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
Karen says
I have been copying from the screen and pasting into a word document. You can then print or save,
Karen
Georgia Harding says
Great suggestion, thanks Karen, G x
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 🙂
Georgia Harding says
Thanks Beck, love your suggestion for the cream filling – sounds very decadent! Thanks for sharing,G x
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! 🙂
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
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).
Georgia Harding says
What a fabulous idea Linda – good on you! Thanks for the inspiration. Might give it a go next year G x
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
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
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
Georgia Harding says
Oh yum – cookie dough truffles? Thanks Villia, love it G x
Jo says
Have you proven this recipe works with gluten-free flour?
Georgia Harding says
Jo I have all of my recipes tested for variations unless otherwise stipulated.
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!
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
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!
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
Emma says
Many thanks Georgia. I think I’ll do a double batch so the processor has something to work with.
Sophie Galetto says
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
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
Wendy says
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.
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
Elise says
So easy to make, and they really do taste like Tiny Teddies. Thank you for the recipe!
Georgia Harding says
Fabulous Elise, cheers for rating the recipe too. Hopefully we can get more people making them rather than buying ☺️ G x