Whole Wheat Double Chocolate Cookies

4.50 from 2 votes

These whole wheat chocolate cookies are quick and easy to make. Using half a tablespoon of dough per cookie creates adorable, bite-sized treats. Ener-G egg replacer is used as egg substitute, but flaxseed meal can be substituted for a chewier texture.

Prep Time20

Cook Time8

Total Time28

Method: Baking

Course: Cookies

Servings: 75 Cookies

Ingredients

Part 1:

1 cup unsalted butter softened
1 and ¼ cups coconut palm sugar
1 teaspoon egg replacer powder for 1 egg
2 tablespoons water
1 teaspoon vanilla extract

Part 2:

2 cups whole wheat pastry flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt

Part 3:

1 cup white chocolate chips
1 cup pecans toasted and chopped, optional

Substitutions:

coconut palm sugar - brown sugar
egg replacer powder - flax seed egg
whole wheat pastry flour - all-purpose flour
white chocolate chips - semi sweet or milk chocolate chips
pecans - any nuts of your choice

Instructions

Preheat oven at 375F/190C for 15 minutes.
In a medium size bowl combine together the ingredients mentioned in Part 2.
In a large bowl, cream together butter and sugar until light and fluffy. Add the egg replacer powder, water and vanilla extract; beat well.
Stir in the flour mixture, chocolate chips and pecans.
Drop the dough by half tablespoonfuls on an un-greased baking sheet and flatten the dough lightly; bake for about 7-9 minutes. Remove from the oven and leave the cookies on the cookie sheet itself for another 3-5 minutes before transferring the cookies to a wire rack to cool completely.

Notes

The original recipe had ¾th cup of brown sugar and ½ cup of white sugar which I replaced with 1 and ¼ cups of coconut palm sugar and felt that the cookies could have been a little less sweeter. So if you are like me I would suggest using 1 cup of sugar or use ¾th cup of chocolate chips instead of 1 cup.
I used half tablespoon measurement to scoop out the dough and got 75 small cookies.
I didn't flatten the dough for the first batch, so the cookies didn't spread much. It had a cute mound shape though. But if you prefer a flat cookie then press the dough lightly.

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