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Crispy chocolate cookies

So many cookies I tried were either unhealthy or too soft. But I wanted to make a crispy, healthy cookie with no sugar or refined flour. So I came up with this recipe. The secret to the crispiness is using corn flour in addition to whole wheat.


Preparation time: 45 min


1 cup whole wheat flour
1/2 cup jaggery powder or coconut sugar
1/4 cup peanut butter
1/4 cup coconut oil (melted)
1/2 cup vegan chocolate chips
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup oat milk( If you don't have oat milk simply replace it with water)
1 teaspoon vanilla extract


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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper,

Whisk together the whole wheat flour, jaggery, baking soda, and salt in a large bowl.

In a separate bowl, mix together the melted coconut oil, peanut butter, oat milk(water), and vanilla extract until well combined.


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Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough seems too dry, add a little more non-dairy milk, a tablespoon at a time.


Fold in the chocolate chips until evenly distributed throughout the dough.

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Make the dough into round balls and line in the baking sheet. 

Flatten each cookie slightly with the back of a spoon or your fingers.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


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These cookies will have a lovely combination of whole wheat goodness, sweetness from jaggery, richness from peanut butter and coconut oil, and delightful bursts of chocolate from the chocolate chips. Adjust sweetness according to your taste preferences by adding more or less jaggery.


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