These are the naughtiest tasting cookies you’ll ever not feel guilty about eating! They are made with no butter or eggs. They puff up into chocolate domes in the oven, then flatten out while cooling to turn into the most satisfying cookie; a chewy interior with a thin veil of crispiness on the outside. They couldn’t be more simple to make either. Mix it all up in one bowl, without need of a mixer!
- 1 cup all-purpose flour, or 4⅛ ounces or 120 grams (see Notes)
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- 4 tablespoons coconut oil, melted
- ½ cup coconut palm sugar or granulated sugar
- ¼ cup dark brown sugar, packed
- ⅓ cup Greek yogurt
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk to combine the flour, cocoa powder, baking soda and salt. Make a well in the center and add the melted coconut oil, both sugars and yogurt. Using a sturdy spoon, stir to combine the wet and dry ingredients, but do not overwork it. The batter will be thick.
- Drop level tablespoonfuls about 2 inches apart onto the baking sheet and bake for 10 minutes or until the edges just begin to set.
- Cool on the pans for about a minute, then transfer to a wire rack to cool completely.
These cookies are so versatile...try topping them with coarse sea salt flakes, shredded coconut, almond slivers or chocolate chips.
I've experimented a lot with this recipe. One of the things I have found to make a big difference is the quality of the cocoa. If you can get a good quality cocoa, you'll taste a remarkable difference.
If your yogurt is very tangy, you'll taste that in the finished cookie. I love Fage in this recipe.
When it comes to measuring flour, always use a whisk to stir up your flour before measuring. Otherwise, you'll end up adding much more than the recipe calls for. A scale is a great tool to have as well. I experimented and found that not whisking the flour first, can add up to 25 percent more flour to the recipe.