Five minutes from mixing bowl to oven, these suckers are a swift, indulgent, chocolate-y kick in the mouth.
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I made this with regular old brown sugar and it turned out...February 7, 12:49 pm by Sara
I tried to make them tonight. I followed the recipe exactly,...June 2, 1:25 pm by Marie G.
I love CrossFit because every day I learn something new!February 13, 2:27 pm by Janae Holmes
Just made this for lunch, added some sweet red peppers in...September 29, 11:36 am by Samantha
I meant if you could substitute it with something else?...February 26, 12:36 pm by Ella
I love your recipes. So glad they are not strange ie zucchini...December 12, 11:18 am by Sia
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This work by Health-Bent is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
just pinned these from Food Renegade… they look deelish!
Where are the instructions for making these cookies?
Sharon – you have to go to Food Renegade to find the rest of the recipe.
These were AMAZING!!! And so freakin easy. Everything I try that y’all post is great. Thank you!!!
so glad you enjoyed them rebecca!
I LOVE these! I did a bit of experimenting – here are two variations I came up with: http://www.forgottendomesticarts.com/grain-free-mudslide-fudge-cookies-two-variations/
You guys are fantastic…thank you for such great ideas and recipes!!! I have a whole folder on my computer full of “Just Paleo” websites. Health-Bent is definitely my new favorite. I Just made these cookies this weekend. And they came out soooo good. Man, they were easy. I also made mine into a whoopie pie version, making a coconut milk/honey frosting mixed with a dollop of Almond butter…AWESOME!!! I also wanted to ask what type of dark chocolate do you recommend using? I’ve always heard the using the kind that is at least 76% cacao is best although I’ve had a tough time finding some. I have just been using Trader Joe’s Organic Super Dark Chocolate bar which is only 73&…whatcha guys think? And I use honey as my choice of sweetener, but admittedly I probably use a bit too much. I also use coconut palm sugar from time to time for sweeter recipes. Thanks again!!
thank you so much stephanie!
high % cocoa just means less sugar..so i would definitely say that either bar or chip form of a high % cocoa is totally awesome. i say just go with whichever is cheaper.
Can these possibly be adapted into a chocolate cookie that is both thin and minty?
I have gluten-free friends, but they’re new to it. One ate three GS cookies. She is now suffering for it. I want to help.
these aren’t really the same texture as a thin mint. they’re softer for sure.
These were so intense and tasty. Almost too much. I’m thinking these would be good if they were spread into a small pan and treated like fudge instead of cookies. A tiny bite would have been enough! Also, I think I needed more moisture because mine didn’t turn out flat like yours. I’m going to play around with using mashed bananas instead of the honey because I don’t think my body reacted well to the honey.
Mmmmm is all I can say! I am munching on a couple right now. Delicious! I am interested in Carrie’s idea of mashed banana. Do you think this would work if they were super ripe? Otherwise could stevia or truvia be subbed? If any or all of these work, what quantity should I use? Thanks for the help!
DELISH. I started Paleo 5 hours ago and I had already been thinking how I can factor dessert into my life!!!
So happy my friend sent me this!
xo,
thecrazyfat.blogspot.com
hahahaha. thanks allison.
so easy, so fast to make, and omg holy chocolate. imagine a flourless chocolate cake but in cookie form. rich and decadent, you definitely feel like you’re really spoiling yourself when you eat these. thinking maybe some slivered almonds in them might be good or a little bit of mint extract might make them taste like thin mints. just a thought. all in all, these are AWESOME
Uh… was I supposed to flatten these before baking? Mine stayed little fat blobs, though they tasted good.
the batter is super thin, so it should have thinned itself out. perhaps your honey had crystalized and kept the batter from thinning out?
Loved these, absolutely amazing! A little bitter towards the end, but still so delicious!
These are unbelievably delicious! I love baking, and normally bake traditional baked goods for everyone else to eat, but I found these and was thrilled! Even my VERY pregnant (read picky) sister loves them. They are definitely going to be made fairly often, thank you!
These were awesome! Mine also stayed in chunky little blobs but they tasted great, and so easy with so few ingrediants! Better right from the oven than the next day, but what can you do… I didn’t have vanilla extract so I used almond and it added a nice flavor. Next time I might try adding a pinch or two of some cinnimon, cyanne, and/or chipoltle, leaving my chocolate in larger chopped peices to have more little molten bits, and using a melon baller to try to shape them better. Thanks for the great recipe, I couldn’t believe how well it turned out!