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  • Writer's pictureTalia

Double Dark Chocolate Crispy Coconut Cookies


Guys, I think it’s time for cookies. Not just any cookies, however. Almost magical cookies. Make that almost magical, high chocolaty healthy cookies. Wow, does it get better than this?! While my brain just gave me a mental slap and informed me that, yes, yes, it does get better than this, at least in the world of cookies it doesn’t get much better than the cookie recipe you see here.


These cookies are almost magical for a few reasons. While the word magic isn’t often or basically ever associated with the words scrumptious, crispy and perfectly chewy, now would be the time to form new and 100% positive associations with these words. Why almost magical? Well firstly, I am not entirely sure that “real magic” exists on planet earth, so I’m going with almost magical. What is real magic anyway? I just thought of the movie Stardust for some reason and tragicly, we have nothing like the magic that exists in that movie in our world.

Now, these cookies are almost magical because they are delicious to the point of tasting sinful but they contain not a single not-good-for-you ingredient. They are 100 percent fruit-sweetened with date sugar and they are oil-free. Date sugar is simply ground up dehydrated dates. I used coconut butter and peanut butter instead of any oil. There is a very big difference between coconut butter and coconut oil. It is like comparing peanut butter to peanut oil. The butters still contain all of the fiber and nutrients in the whole food whereas oils do not. They are also gluten-free due to usage of rolled oats as “flour”. You must try them!

You see that I use flaxseeds in this recipe as an egg replacement and do you know how almost magical flaxseed are for our health?!!!!! They fight breast cancer with an almost magical force and you might want to check out this article and learn more if you are not already flaxseed educated.

Ingredients {makes about 8 cookies}:

Wet ingredients:

2 tablespoons ground flaxseeds + 6 tablespoons water 1/4 cup coconut butter 1/4 cup sunflower seed butter, almont butter or peanut butter 2/3 cup date sugar 1 teaspoon vanilla extract or ground vanilla

Dry ingredients:

1 1/2 cups rolled oats or oat flour 1/2 cup cocoa powder 1 teaspoon baking powder

Optional: Melted dark chocolate to drizzle on top!


The recipe is very easy, so let’s start with it! Mix the ground flaxseeds with the water in a cup or small bowl and let sit for a minute to form two flaxseed “eggs”. It should form a gel quickly. Add this mixture along with all other wet ingredients into a food processor or high-powered blender. Once completely combined, add all of the dry ingredients to the food processor or blender too. I recommend using a food processor, but a blender should work too. If necessary, add a few tablespoons of nondairy milk or water to moisten the mixture, but this wasn’t necessary for me.

Once mixed into a nice dough {the dough should be moist enough to form balls without cracking, but not super sticky}, shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).

Bake for 13-15 minutes {I baked for 15 mins} until the cookies are just hard to the touch with a fork. I did touch them with my finger and didn’t burn myself, but I don’t take responsibility for finger burning! Cool cookies on the baking sheet for about 10 minutes or so and enjoy! They should last about a week in the fridge and up to three weeks if you store them in the freezer.

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