As an absolute dessert-addict, I am always in search of delicious recipes that can be easily altered to accommodate my ever-present desire to eat healthy. And while I certainly believe that the occasional sugar-flour-butter does a girl good, I try hard to maintain a healthy everyday lifestyle by staying away from processed sugar and flour. That being said, I immediately fell in love with this recipe the second I laid my hands on it. A cinch to make, this divine recipe produces the moistest, most decadent chocolate cookie you can imagine, while using whole wheat flour and maple syrup!
Whole wheat pastry flour – as opposed to regular whole wheat flour (which can often impart too much of a wheat-y flavor and chewy texture to delicate baked goods) – has a higher starch and lower gluten content, generally yielding more tender results. You can use whole wheat pastry flour the same way you would use regular all-purpose flour in just about any baked good recipe – the texture will be almost identical.
I love that these cookies are not-too sweet (as I often find cookies to be), have a delightfully creamy texture coming from the whole wheat pastry flour and the syrup, and are unbelievably easy to make. Just one is a satisfying dessert in itself (although that hasn’t stopped me for going back for seconds). These are definitely worth a try!
Also, feel free to play around – these cookies are pretty adaptable. I have used a number of different nuts in this recipe- all with exceptional results. Just make sure to toast them first for the best flavor and crunch (spread on a baking sheet on 350 for about 10-15 minutes). Also, for a lower fat option, the chocolate chips can be omitted, as could the nuts – just be prepared for a pretty flat cookie.
Great for the unexpected Shabbat guests!
Healthy Fudge Cookies
1 cup maple syrup
1/2 cup canola oil
2 tbs vanilla
2 cups whole wheat pastry flour
½ cup cocoa (the better the quality, the more chocolaty the cookie!)
1 tsp baking powder
1 tsp baking soda
1 tbs instant coffee (optional)
heaping ½ tsp salt
½ (or more) cup of organic chocolate chips
1 cup (or more) chopped, toasted pecans, walnuts, slivered almonds…
- Preheat the oven to 350. Line 2 cookie sheets with parchment paper.
- Combine all of the wet ingredients in a bowl. Add in the dry ingredients, mixing well.
- Drop cookies in 2-3 inch balls onto the cookie sheet, pressing them down slightly, and making sure to space them about 2 inches apart from each other.
- Bake for about 12-15 minutes, or until spread, but still soft in center. (The cookies will firm up as they cool)
These cookies can be frozen up to a month (if they last that long!).
For more information regarding healthy alternatives to your favorite desserts, be sure to check out my website at www.homebakedbyshirl.com. And, if there is a recipe you’d like for me to try out for you, don’t hesitate to ask!
All the best,
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