Friday 6 February 2015

Healthy Chocolate Cut-Out Cookies

Last week I shared my Healthy Vanilla Bean Cut-out Cookies. And they were delicious. REALLY DELICIOUS. Hopefully you found that out for yourself though!

It's been snowy and dreary over here in Canada-land. Not that there is anything wrong with the snow. We got a snow day on Monday. I didn't even know adults got snow days. That was an informative experience!


You know how I feel about chocolate by now. I would hope. I am obsessed. And when it comes to roll-out cookies I just had to make a chocolate version for those fellow chocolate lovers out there!

The best thing about these cookies is they don't have to be for Valentine's Day! Cut-out cookies are perfect for every occasion! And these hold their shape beautifully making them ideal for decorating.

You don't have to use icing. You can use chocolate. Or nothing at all and just cut them into fancy shmancy shapes.

Or forgo the whole V-DAY thing altogether. Story time: one of my first Valentine's Day (I think my very first, actually) experience was in High School (shocker) and my ... friend.... at the time stood me up even though I bribed a co-worker to work late for me that day so I could get cut first and go home.

He then later told me the reason was that he got arrested and was too embarrassed to say because not only was he arrested but also did not have the money to buy me a present.

Which I thought was endearing. What else would a 17 year old do! My hate for the holiday was further compacted by the 'candygrams' you could send people. They would be delivered during class and I never got one. And you would also judge the people who did like -- HEY YOU SENT THAT TO YOURSELF. WHY DIDN'T I GET ONE. I'M COOL. RIGHT?! RIGHT?!?!

Ah well. Love stinks.

Back to important meaningful things like COOKIES AND COOKIE CUTTERS.

Which -- fun fact -- I think I have a million cookie cutters. I found this out when I was looking for Valentine's Day themed ones.

And I love them ALL. I can't see myself parting with any of them. Every one is unique. Like snowflakes. Which apparently aren't unique. I keep sharing this fact because I feel like I have been lied to my whole life.

I am sure you are asking... HOW MANY HEARTS CAN YOU NEED?

As many as will fit in my storage that's how many! DUH.

I think that goes with everything to do with baking, for me. I accumulate so many cool little doo-dads. And they all serve a purpose. You should see my sprinkles bucket.

Yes it's a bucket. Full of containers upon containers of different kinds of sprinkles and confetti's and dragees and nonpareils!

I have a problem. But enough about my problems -- you're here for COOKIESSS!

Healthy Chocolate Cut-Out Cookies 

Yields Approximately 24 Cookies

Gluten Free, Refined Sugar Free, Vegan Option 


  • 1 1/2 cups Bobs Red Mill Gluten Free AP Baking Blend 
  • 1/2 cup almond flour
  • 1/2 cup high quality dark cocoa powder 
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla bean paste 
  • Egg replacer for 2 eggs (1 teaspoon mixed with 2 tablespoons water) or 2 large eggs
  • 1/2 cup plus 1 tbsp coconut oil, melted
  • 1 cup coconut sugar (or granulated sweetener of choice like organic cane sugar) 
  • Optional: 3-4 tablespoons non-dairy milk 


  1. In a small bowl, combine flour, baking powder, cocoa and salt and mix gently
  2. In a large mixing bowl add your sweeteners, flax egg/egg, chocolate, vanilla and coconut oil 
  3. Blend your sweetener mixture until fully combined
  4. Add in 1/3 of your flour mixture at a time until your mixture is fully combined -- it will be sticky but it should still cling together around a spatula when you mix it.If the dough is very crumbly - add one tablespoon at a time of non-dairy milk until the dough ball clings together.
  5. Scrape dough from bowl and wrap ball of dough in wax paper or plastic wrap and place in the fridge for at least 2-3  hours or ideally overnight. 
  6. When ready to roll out cookies preheat oven to 365 F
  7. Roll out dough onto a floured surface to 1/4 inch in thickness and cut out desired shapes as close together as possible* Knead the dough gently until it becomes smooth if you notice it cracking - sometimes it does crumble entirely. Do not worry! Knead it back to life!
  8. Re-roll scraps and repeat the process, refrigerating in between only if dough becomes to warm
  9. Bake each batch for 10-12 minutes or until the edges are golden brown and the cookies no longer appear 'wet' - leave in for an addition 2-4 minutes for a crispier cookie 
  10. Cool on a wire rack for 30 - 60 minutes before decorating
  11. Store in an airtight container for 2-3 days 

*The thinner you roll these cookies the crunchier they will be! For a softer cookie simply roll the dough out thicker 

*Fun tip: Use a straw to poke a hole at the tops of your cookies for added decorating or to loop string through!

Ahhhh cookies.

The speckly parts come from the almond flour and oat flour. Personally it drives me bonkers to see the grains but there isn't much to do other than to use a different flour blend -- but I really like the one I am using!

XO. So cute for cookies, right?! I feel like 'XO' is kind of like 'LOL' to me. I don't really mean it literally but I just chuck it into the end of every conversation. So casual. 

I made a million and one royal icing rosettes last week with my extra icing. It makes life a lot easier when you know it's a heavy cookie season. don't have a heavy cookie season?!? That's odd.

Valentine's Day doesn't have to be full of unhealthy treats. Like for me, I plan on making myself a whole bunch of healthy dessert. And then eating all of it.


Isn't healthy.

Just kidding. About the unhealthy thing it's totally fine! haha ;)

But really. Last year I had a really fun time making treat boxes and goodie bags for my family. So it doesn't have to be about romanticism or relationships per se. In fact -- as someone who is personally NOT very lovey dovey (I hated the Notebook. Sorry y'all. Romance movies are the plague to me) and runs away from PDA harder, faster and with more endurance than on a treadmill -- the upcoming *ahem* holiday...can be about love for whatever you want!


I hope you try some of my healthy cut-out cookie recipes! I love cut-out cookies so much. I know I have said it already but it's really true!

I am working on a savoury recipe that I thought might be a good way to shake things up on the blog. I am also spinning my wheels over what flavour protein square I should try my hands at next.

Any ideas? HALP!

In the mean time --

Happy Cookie Cuttin'!



  1. How do you work with the cookies once they're cut? Mine are really flimsy and soft -- I can't use any kind of 'detailed' cookie cutters. I couldn't even imagine using your 'XO' or key shape... I left them in the fridge for 2 hors but even then they are soft.

    1. Before or after baking? Its possible there was too much liquid or they needed longer baking time? Every oven is different :) I am sorry you had that problem though! Another issue may have been the flour -- some flours are less dense than others requiring a little bit more in order to get a sturdy dough. The cookies are soft when I make them but not flimsy -- hope this helps!