These whole grain cocoa cookies are the perfect after-school snack for young and old alike. Just pair with a cold glass of cold dairy or nondairy milk and enjoy! They are also quite tasty when topped with a little peanut butter!
1cupspelt flouror use white whole wheat flour or whole wheat pastry flour
¼teaspoonbaking soda
¼teaspoonKosher salt
5tablespoonscoconut oilor use butter
¼cupunsweetened cocoa powder
⅔cupbrown sugar, packed
1tablespoonmaple syrup
⅓cupplain Greek or Skyr yogurtI use full fat yogurt
1teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or reusable nonstick mats.
In a medium bowl, combine flour, baking soda, and salt.
In a saucepan over medium heat, melt coconut oil. Turn heat off and stir in cocoa, sugar, maple syrup, yogurt, and vanilla. Then stir in the flour mixture until just moist.
Using a tablespoon scooper, drop onto the lined baking sheets.
Bake for about 8-9 minutes, until just starting to set. Let rest on baking sheet for a couple of minutes (if you can wait that long!) then transfer to a cookie rack and enjoy!