Double Chocolate Cookies

Some days are chocolate kind of days. Today was that day. I knew when I woke up in the morning that sometime during the day I was going to find a way to consume some chocolate. Believe it or not my freezer is full of a bag with mini candy bars. Almost one of each kind. It is waiting for me…calling my name and waiting for a time this summer when I can have a chocolate eating party. It would have been sooo easy to reach into the freezer and eat that Reese's peanut butter cup making my mouth water. But then I thought of my baby boy who was busy laughing as he put the remote in and out of a metal can over and over like it was the funniest thing in the world. And I knew that Mr. Reese’s would have to wait. But there had to be a way to make egg free butter free chocolate chocolate cookies. I found a recipe full of eggs and butter and went on my merry way changing things until I felt like I had dough that just might bake into a cookie. And let me tell you….we most definitely had cookies my friends! One of the best cookies I have had in a long time. They were super soft and perfectly chocolaty. Yum.

Here is what you need:
1/2 Cup Oil (I used canola)
1/4 Cup Applesauce
1/2 Cup Sugar
1 Cup Brown Sugar
1 tsp Vanilla
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 Cups Flour
1/2 Cup Cocoa
3 Tbsp Almond Milk (Any milk will work)


Mix all ingredients in a bowl in no particular order. When you are done you won’t necessarily have a ball of dough like when you make normal cookies. The dough will be just a little bit crumbly and separate. It is okay! Just take the dough and mush it together in a ball place on cookie sheet and flatten the ball just a little bit with a cup.

Bake at 350 for 8 minutes. They won't seem done but leave them on the cookie sheet for about 5 minutes and they will be perfectly ready for eating.


Tips from Kj:
Add Chocolate Chips! Or pieces of candy…Reese's pieces, m&m’s, butterfingers crushed, etc. I would have if I had any.
The flattening cookie step is optional! I did it for the first sheet and not the second and I actually kinda like the thicker cookie…it is really soft in the middle)





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