Best 5 Double Chocolate Agave Whole Wheat Cookies Recipes
Indulge in the symphony of flavors with our delectable Double Chocolate Agave Whole Wheat Cookies. These cookies are a harmonious blend of rich chocolate, subtly sweet agave, and wholesome whole wheat flour. Each bite is a textural delight, with a crisp exterior that yields to a soft and chewy interior studded with luscious chocolate chips. Perfect for a guilt-free indulgence, these cookies are sweetened naturally with agave syrup, making them a healthier alternative to traditional treats. Our recipe collection includes three variations: classic Double Chocolate Agave Whole Wheat Cookies, decadent Double Chocolate Agave Whole Wheat Cookies with Sea Salt, and irresistible Double Chocolate Agave Whole Wheat Cookies with Candied Orange Peel. Each variation offers a unique twist on the original, catering to diverse taste preferences. Whether you prefer the timeless simplicity of the classic recipe, the sophisticated touch of sea salt, or the vibrant burst of citrus from candied orange peel, there's a cookie here to satisfy your cravings.
Here are our top 5 tried and tested recipes!
VEGAN DOUBLE CHOCOLATE COOKIES
These Vegan Double Chocolate Cookies will satisfy any chocolate craving. They are fudgy, chewy, and easy to make!
Provided by Jeni
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Lightly grease two rimmed baking sheets.
- In a large bowl, cream together the oil and sugar until light and fluffy. Add the applesauce and milk and mix gently. Mix in the vanilla extract.
- Add 1 cup of the flour, along with the cocoa powder, baking soda, and salt and mix well. Add the remaining 1 cup flour and mix until it firms up.
- Fold in the chocolate chips.
- Place twelve 1½-2 tablespoon scoops of dough on each baking sheet, a few inches apart; the cookies will spread a little bit. Flatten the cookies slightly with your hand.
- Bake for 10 minutes.
- Remove from the oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
WHOLE WHEAT CHOCOLATE CHIP COOKIES
Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg
DOUBLE CHOCOLATE AGAVE WHOLE WHEAT COOKIES
I came up with this recipe because I wanted a cookie that I didn't have to feel guilty about eating. Just remember it is a healthier version of a cookie and will not taste like a cookie with all of the sugar and fat. But I really do like eating them.
Provided by soda girl
Categories Drop Cookies
Time 14m
Yield 22 serving(s)
Number Of Ingredients 9
Steps:
- Mix softened butter and agave until completely mixed together, no chunks of butter should be left.
- Add in vanilla and egg whites and mix again until all mixed together.
- Then add in whole wheat flour, baking soda, salt and cocoa powder, mix slowly at first and then mix on med-high until all mixed together.
- Then hand stir in chips.
- Next, on a cookie sheet spoon out about a tablespoon of cookie mix and drop on pan. (I use the pampered chef tablespoon scoop that works great). Don't mash them down just leave them in a ball.
- Cook them in a preheated oven at 375 degrees for 7 MINUTES only. Do not overcook. As soon as you take them out of the oven, take a small spatula and flatten them to about 1/2" thick. This helps get rid of the cakiness of the cookie and gives them more of a cookie texture.
- They are awesome if you put them in the fridge before you eat them. Store in an airtight container in the fridge.
CHEWY WHOLE WHEAT SNICKERDOODLES
My cookies get coated with sugar, spice and everything nice! They turn out soft on the inside and a little crunchy on the outside, the dough is easy to work with, and they taste fantastic. What more could you ask for in a cookie? -Ashley Wisniewski, Champaign, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1 cup sugar until blended. Beat in the egg, agave nectar and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. In a small bowl, combine cinnamon and remaining sugar., Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 9-11 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 24mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
WHOLE WHEAT CHOCOLATE CHIP COOKIES
This healthier version of the original chocolate chip cookie is still chewy and full of flavor. I came up with this recipe on my own so that I could feel a little less guilty about snacking on my favorite sweet treat. Unfortunately, I think they are so delicious that I tend to eat more than I should!
Provided by loves2eat
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
- Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
- Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.8 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 126.1 mg, Sugar 12.3 g
Tips:
- Use high-quality chocolate. The better the chocolate, the better the cookies will taste. Look for chocolate with a cocoa content of at least 70%.
- Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature. This will help the cookies set quickly and prevent them from becoming dry.
- Let the cookies cool completely before eating. This will allow the flavors to meld and the cookies to firm up.
Conclusion:
These double chocolate agave whole wheat cookies are a delicious and healthy treat that are perfect for any occasion. They are made with all-natural ingredients and are a good source of fiber and antioxidants. Whether you are looking for a snack, a dessert, or a gift, these cookies are sure to please.
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