Wednesday, November 13, 2013

Chewy Cocoa Fudge Cookies #CookieWeek

Using coconut oil instead of butter or canola gives these fudgy cookies a wonderful rich flavor. The jury’s still out on whether they are healthier but I can tell you they are delicious.

This is day three of #CookieWeek and we have a whole other group of beautiful cookies for you.  In fact, many of my fellow cookie bakers posted recipes yesterday as well, bring our total cookie recipes to date to 44!  And we’ll be here all week, friends!

If you’ve just joined us you should know that Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends (including me!) with a week of cookie treats for you! We have every type of cookie you can imagine listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply follow our Pinterest board!

Credit for this great recipe goes to Soni at Soni’s Food.   I shifted the sugar amounts and added mini M&Ms but the rest is all her.    

2 cups or 250g flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons or 90ml coconut oil
2/3 cup or 53g unsweetened cocoa
1 cup or 225g granulated sugar
1/2 cup packed or 100g brown sugar
2/3 cup or 160g plain low-fat yogurt
2 teaspoons vanilla extract
1/4 cup or 60g mini M&Ms

Preheat oven to 350°F or 180°C.  Prepare your cookie sheet by greasing it with non-stick spray or lining it with parchment paper.

In a medium-sized mixing bowl, combine your flour, soda, and salt.  Set aside.

In a microwaveable measuring cup, warm your coconut oil for about 20 seconds in the microwave.  This step might be unnecessary if you are in a warm climate.  My coconut oil was already quite liquid straight out of the bottle.

Put your sugars in a large mixing bowl, add the coconut oil and stir well.

Add in the cocoa powder and stir again.

Now add in the yogurt and vanilla and stir again until well combined.

Dark and chocolately! 

Add your flour mixture and your baking M&Ms, stirring until all the flour has been incorporated.

Scoop balls of dough or drop by level tablespoons onto your prepared baking sheet.   

You can either leave them in balls which will give you round even chewier cookies, or press down gently to flatten the dough before baking.   I made one batch round and one batch flat.

Bake in the preheated over for 10 -14 minutes or until almost set.

Allow to cool on pan for a few minutes or until firm then remove with a spatula and cool completely on a wire rack.  


Check out all the beautiful recipes my fellow bakers have for you today:


  1. I'm new to to coconut oil, Kayle, but I now love it too.

  2. I need to use it more, Vicky. It adds such flavor.

  3. I've never used coconut oil but keep seeing more and more recipes for it. Maybe I should try some!

  4. Snickerdoodles are great! Even the name makes me happy.

  5. I was about to leave a comment about how I'm using coconut oil a lot in my cooking - both savoury and sweet. And then I got totally distracted by the link to Vodka Cookies. Which I suppose would cancel out all the brownie points earned with the coconut oil….


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