Ingredients for Double Chocolate Agave Whole Wheat Cookies
- Agave Nectar
- 1 cup (2 sticks) unsalted butter, softened
- Vanilla Extract
- Egg White
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- ¾ cup unsweetened cocoa powder
- Sea Salt
- Dark Chocolate Chips
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How to Make Double Chocolate Agave Whole Wheat Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and agave nectar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
7g
Carbs
1g
