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Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the whole wheat pastry flour, unsweetened cocoa powder, baking soda, and salt until well combined.

In a separate large bowl, whisk together the large egg, maple syrup, unsweetened applesauce, and vanilla extract until the mixture is smooth and well incorporated.

Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl. Mix with a spatula until just combined, being careful not to overmix the dough.

Gently fold in the dark chocolate chips until they are evenly distributed throughout the dough.

Drop 4 large, evenly spaced scoops of cookie dough onto the prepared baking sheet. You can slightly flatten them if desired for a more uniform shape.

Bake for 10 to 12 minutes, or until the edges of the cookies are set but the centers still appear soft and slightly underbaked. This will ensure a fudgy texture.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be fully cooled before glazing.

While the cookies cool, prepare the glaze: In a small microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 15-second intervals, stirring well after each, until the chocolate is completely melted and smooth.

Once the cookies are completely cool, drizzle or spread the melted chocolate glaze evenly over the top of each cookie.

Allow the glaze to set at room temperature for about 15-20 minutes, or until firm to the touch, before serving. Enjoy your healthy double chocolate cookies!


Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the whole wheat pastry flour, unsweetened cocoa powder, baking soda, and salt until well combined.

In a separate large bowl, whisk together the large egg, maple syrup, unsweetened applesauce, and vanilla extract until the mixture is smooth and well incorporated.

Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl. Mix with a spatula until just combined, being careful not to overmix the dough.

Gently fold in the dark chocolate chips until they are evenly distributed throughout the dough.

Drop 4 large, evenly spaced scoops of cookie dough onto the prepared baking sheet. You can slightly flatten them if desired for a more uniform shape.

Bake for 10 to 12 minutes, or until the edges of the cookies are set but the centers still appear soft and slightly underbaked. This will ensure a fudgy texture.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be fully cooled before glazing.

While the cookies cool, prepare the glaze: In a small microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 15-second intervals, stirring well after each, until the chocolate is completely melted and smooth.

Once the cookies are completely cool, drizzle or spread the melted chocolate glaze evenly over the top of each cookie.

Allow the glaze to set at room temperature for about 15-20 minutes, or until firm to the touch, before serving. Enjoy your healthy double chocolate cookies!
