Best 5 Double Chocolate Agave Whole Wheat Cookies Recipes

VEGAN DOUBLE CHOCOLATE COOKIES

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

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.

DOUBLE CHOCOLATE AGAVE WHOLE WHEAT COOKIES

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

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.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

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.