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Cocoa Clouds

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These moist, easy-breezy chocolatey cookies contain no refined sugar and are entirely whole grain. If you want to keep them dairy-free, just use vegan chocolate chips. You can also freeze them (if you don’t eat them all first!)

Cocoa Clouds
  1. 1 c whole wheat pastry flour
  2. 1/4 c cocoa
  3. 1 tsp aluminum-free baking powder
  4. 1/2 tsp sea salt
  5. 1/3 c coconut oil, softened (but not quite melted to a liquid)
  6. 1/2 c maple syrup
  7. 1/2 c applesauce
  8. 1 tsp vanilla extract
  9. 2 c large flake rolled oats (not the quick or instant variety)
  10. 1/3 c dark chocolate chips (use vegan chocolate chips to keep these dairy-free)
  1. In a medium bowl, whisk together flour, cocoa, baking powder & salt and set aside.
  2. In a large bowl, using an electric mixer, beat together coconut oil, maple syrup, applesauce & vanilla. Your goal is to get this as smooth as you can, but if there are some small lumps of coconut oil still visible after your best efforts that’s just fine!
  3. Slowly add the flour & cocoa mixture and continue to mix until well blended. Stir in oats and chocolate chips.
  4. Line cookie trays with parchment paper. Drop cookies by heaping tablespoon onto the sheets (8-10 per sheet) and bake at 375F for 10 minutes. Transfer cookies to rack and let cool.
  5. Makes about 32 cookies.
simple balance

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