Double Dark Chocolate Chip Cookies

Double Dark Chocolate Chip Cookies

Double Dark Chocolate Chip Cookies

Okay, we all have those times when we have a seemingly unsatiable craving for the old foods. I can’t tell you how many times I walk past a pizza parlor or a bakery and swoon from the aroma of fresh-baked bread. Though I have to say, the strongest cravings I’ve ever had were for sweets. Giving up sugar was like giving up an arm. But like any addiction, once you quit it, your body adjusts and the craving becomes more psychological and less physical. With that said, now is the time to find new tastes to fill the old void. These cookies are not meant to taste like your grandmother’s chocolate chip cookies. There is no added sugar (only the small amount in the chocolate chips), no butter, and no refined flour (or even any food additives, such as xanthan gum, which are contained in the gluten-free knockoffs you find in the health food stores). Instead I use whole-grain quinoa, buckwheat and millet flours, agave nectar, and olive oil. They are also vegan and egg-free, using ground flaxseed meal as a natural binding agent. They are very filling and will satisfy your strongest craving for sweets (and chocolate!), while providing lots of nutrients, protein and fiber. (And of course, the antioxidants in chocolate!)


2/3 cup buckwheat flour

2/3 cup quinoa flour

2/3 cup millet flour

3 T cocoa powder

1 tsp ground flaxseed meal (dissolve in 1 T water)

1 tsp baking soda

1/2 tsp salt

1/2 cup olive oil

1/3 cup agave nectar

4 oz. dark chocolate chips

Preheat oven to 350 degrees F. Mix the dry ingredients first, then add the flaxseed/water mix, olive oil and agave nectar. Stir in the chocolate chips. Scoop a tablespoonful of the mix and shape it by hand; press flat onto ungreased cookie sheet. Bake for 15 minutes.

Makes 1 dozen

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