Healthy Homemade Chocolate Cookies

November 6, 2017

All of us love desserts. The best way to create “healthy” snacks is to control the ingredients in the food we cook ourselves. Eliminating additives like high fructose corn syrup, oils, carrageenan, guar gum and preservatives. This recipe is a simple chocolate cookie that is extra healthy by the addition of raw cacao and an all-natural egg substitute using coconut oil and distilled water.



40 Times the Antioxidants of Blueberries – Highest Plant-Based Source of Iron – Full of Magnesium for a Healthy Heart & Brain – More Calcium Than Cow’s Milk – A Natural Mood Elevator and Anti-Depressant


Chocolate or Cocoa processed with Alkali and added sugar

Dutch-process or alkalized cocoa is chemically processed to reduce the acidity and harshness of natural cocoa. Alkalizing alters the flavor and darkens the chocolate. Cocoa that is highly alkalized has the signature charcoal color. Alkali does have a detrimental impact by reducing antioxidants; about 40%.

  • 1cup all-purpose flour
  • 1/2cup unsweetened organic  raw cacao powder
  • 1teaspoon baking powder
  • 1teaspoon espresso/coffee or 1/8 cup chopped walnuts
  • 1pinch Himalayan salt
  • 3/4cup granulated sugar
  • 1/4cup unsalted butter – softened
  • 2 fake eggs – see notes
  • 1teaspoon vanilla extract

2 Fake Eggs:

  • 4tablespoons distilled/filtered water
  • 4teaspoons baking powder
  • 2teaspoons coconut or olive oil
  • Mix water and oil together in a small deep bowl. Add baking powder and whisk (it will foam and rise)


  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso, and salt until combined. Set aside.
  2. Beat with an electric mixer on medium-high speed the sugar and butter for 3 minutes, or until the mixture is light and fluffy. Add in the fake eggs, beating on medium-low speed until combined. Add in vanilla. Gradually add in the flour mixture, and beat on medium-low speed until combined.
  3. Preheat oven to 350 degrees F. Line a baking sheet with Reynolds parchment paper.
  4. Roll the dough into balls (optional: and coat each ball in powdered sugar before placing) onto prepared baking sheets.
  5. Bake for 10 – 12 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling. Stores in a sealed container for up to 5 days.

Leave a Reply