I was craving a touch of chocolate...you know, just a bit. I didn't want to be overwhelmed with anything too sweet, and I didn't want to eat "candy'. I just wanted something...then I remembered these cookies I use to make, from Cooking Light (Cocoa Fudge Cookies, CL Annual Recipes 2003, pg. 32).
I dug out my the recipe book and found page 32, a wee bit of chocolate stained the page...and I remembered how easily these cookies come together and how absolutely delicious they are!
Since I try to use non-refined (or less refined) sugars at this time in my life, and I also like to venture into using healthier flour options, I modified the recipe to suit myself...the result was exactly what I wanted. A nice rich chocolate taste, only slightly sweet, and oh so delicious! Oh yeah!
Touch of Chocolate Cookies
1/2 C. Brown Rice Flour (try using Teff, my new favorite)
1/2 C. Oat Flour
1/4 C. Arrowroot Flour
1/4 tsp. baking soda
1/8 tsp. salt
5 Tbsp. unsalted Butter (I used Organic)
7 Tbsp. unsweetened Cocoa (try DARK cocoa!)
1 scant C. Coconut Sugar, Coconut Crystals or Honey Pearls
1/3 C. Organic Plain Greek Yogurt
1 tsp. Vanilla Extract
1/4 C. chopped walnuts (optional)
Parchment Paper (optional, but recommended)
Preheat oven to 350.
In a medium/small bowl, combine flours, soda and salt; set aside. In a medium saucepan, melt butter over medium heat. Remove from heat; stir in cocoa and sugar (it will be coarse and thick). Stir in yogurt and vanilla. Add flour and stir to combine. Stir in Walnuts, if using.
Drop blobs 2 inches apart on a parchment lined baking sheet
Bake at 350 for 10-12 minutes. Cool on pan for 2-3 minutes. Remove to rack and cool slighty. I can never wait very long...so go ahead and eat them warm! :)