Do you ever crave dessert, try eating a couple squares of dark chocolate, but that doesn’t quite cut it? That happens to me all the time! These healthy cookies are sure to satisfy any craving. Plus they’re made with whole wheat flour, unfrefined sugar, and coconut oil 🙂 you can feel good about munching on these cookies! They’re warm and spicy from the cinnamon, which pairs perfectly with the dark chocolate they’re dipped in. The perfect winter cookie, especially with Valentines Day coming up 😉
These cookies work well for cookie cutters so feel free to get creative and cut them out in any shape you like! I just went with squares because I only have one cookie cutter in my house (I don’t make cookies very often) and I wanted to use up almost all of the dough at once rather than having a ton of scraps leftover then trying to re-roll that.
These healthy cookies are perfect for dunking in hot coffee 🙂 chocolate, cinnamon, and coffee are a match made in heaven!
Healthy Dark Chocolate Dipped Cinnamon Cookies
- 2 3/4 cups whole wheat flour I use sprouted whole wheat flour
- 2 tsp baking powder
- 4 tsp ground cinnamon
- 1 tsp sea salt
- 1 cup coconut sugar
- 1 cup coconut oil it must be solid, if it's not, chill in the fridge to make it solid again
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup chopped dark chocolate
Preheat the oven to 350F. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
In a bowl with an electric mixer, cream together coconut sugar and coconut oil until well-combined and fluffy. Add in egg and vanilla and beat until combined.
Gradually add dry mixture to wet mixture and mix until just barely combined. The dough will be crumbly. Turn dough out onto a floured surface and use your hands to push the dough together until you get most of the crumbles formed into one ball of dough.
Roll dough to 1/4 inch thick and cut into squares or use cookie cutters. Place on a parchment lined baking sheet and bake for 12 minutes. Let them cool for 10 minutes on the baking sheet before moving them so they don't fall apart.
Melt the chocolate in a double boiler or in the microwave (stirring every 30 seconds). Dip each cookie in chocolate or drizzle the chocolate on and place back on the parchment paper to harden.
Recipe adapted from Bake at 350
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