Do you remember the Chocolate Cake sketch by Bill Cosby? His kids decide they want chocolate cake for breakfast, and after mentally reviewing the ingredients (eggs, milk, wheat), dad-of-the-year Bill Cosby decides chocolate cake is a perfectly healthy breakfast choice. Double Chocolate Cookies can also be eaten for breakfast and count as a serving of vegetables depending on how many you eat in one sitting.
IMPORTANT: Do not eat these until they have cooled completely. They are even better the next day after chilling in the refrigerator. Chocolate flavor deepens drastically as it cools requiring patience and self-restraint after the cookies come out of the oven. Trust me, it is worth the wait. The cookies do not taste that great when they are warm, but are amazing when cooled. Don’t be fooled by the ‘healthy’ ingredients, these are fantastic.
A note on Agave Syrup: Agave is an unprocessed natural sweetener, high in fructose and very sweet. It is far less viscous than honey and doesn’t really have a flavor, it is just really sweet. You’ll be using it again for a popcorn ball recipe, so just spend the $3 and add it to your kitchen staples. I use Aunt Patty’s Organic Agave Syrup Raw Light.
Preheat oven to 350ยบ and prepare 2 baking sheets with silpat, cooking spray, or parchment paper. Set aside. Mix ingredients in a small bowl until combined:
2 c whole wheat pastry flour
1 c unrefined sugar
½ c cocoa powder
1 tsp baking soda
½ tsp salt
In a large bowl blend:
1 egg
1 TBS canola oil
½ c applesauce
1 ½ tsp pure vanilla extract
Stir flower mixture into wet ingredients until smooth and add:
2 c very finely grated zucchini (a mini food chopper works great)
½ c chopped toasted almonds (optional, but adds fantastic textural contrast)
½ c chocolate chips (optional)
Spoon into 2 inch balls and place 1 inch apart on baking sheet. Bake 12-15 minutes, or until tops look dry. Remove from oven and let cool on baking sheet 2 minutes, then transfer to cooling racks. Make the chocolate glaze while cooling.
Chocolate Glaze
In a microwavable bowl combine:
6 oz. dark chocolate (over 65% cacao)
1 TBS butter
1-2 TBS agave syrup
Microwave 30 seconds, stirring until smooth. Stir in ½ tsp pure vanilla extract. Spread 1 tsp of chocolate glaze on the top of each cookie. COOL COMPLETELY.
IMPORTANT: Do not eat these until they have cooled completely. They are even better the next day after chilling in the refrigerator. Chocolate flavor deepens drastically as it cools requiring patience and self-restraint after the cookies come out of the oven. Trust me, it is worth the wait. The cookies do not taste that great when they are warm, but are amazing when cooled. Don’t be fooled by the ‘healthy’ ingredients, these are fantastic.
A note on Agave Syrup: Agave is an unprocessed natural sweetener, high in fructose and very sweet. It is far less viscous than honey and doesn’t really have a flavor, it is just really sweet. You’ll be using it again for a popcorn ball recipe, so just spend the $3 and add it to your kitchen staples. I use Aunt Patty’s Organic Agave Syrup Raw Light.
Preheat oven to 350ยบ and prepare 2 baking sheets with silpat, cooking spray, or parchment paper. Set aside. Mix ingredients in a small bowl until combined:
2 c whole wheat pastry flour
1 c unrefined sugar
½ c cocoa powder
1 tsp baking soda
½ tsp salt
In a large bowl blend:
1 egg
1 TBS canola oil
½ c applesauce
1 ½ tsp pure vanilla extract
Stir flower mixture into wet ingredients until smooth and add:
2 c very finely grated zucchini (a mini food chopper works great)
½ c chopped toasted almonds (optional, but adds fantastic textural contrast)
½ c chocolate chips (optional)
Spoon into 2 inch balls and place 1 inch apart on baking sheet. Bake 12-15 minutes, or until tops look dry. Remove from oven and let cool on baking sheet 2 minutes, then transfer to cooling racks. Make the chocolate glaze while cooling.
Chocolate Glaze
In a microwavable bowl combine:
6 oz. dark chocolate (over 65% cacao)
1 TBS butter
1-2 TBS agave syrup
Microwave 30 seconds, stirring until smooth. Stir in ½ tsp pure vanilla extract. Spread 1 tsp of chocolate glaze on the top of each cookie. COOL COMPLETELY.
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