This commercial chocolate cookie/biscuit contains palm oil (linked to deforestation), glucose syrup (highly processed), and soy lecithin (often GMO). The DIY version uses clean organic ingredients, eliminates palm oil in favor of sustainable coconut oil, and replaces processed sweeteners with natural alternatives for better nutrition and environmental impact.
· Makes approximately 60 cookies (equivalent to 4-5 commercial packages)
· Serving: 2 cookies (approximately 20g)
Why This Recipe is Seed Oil Free
Commercial Unknown Product often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Natural binding agent and gentle sweetener to replace glucose syrup
Organic baking soda
4g (1 teaspoon) · Bob's Red Mill Baking Soda
Leavening agent for light, crispy texture
Organic sea salt
2g (½ teaspoon) · Redmond Real Salt
Enhances flavor and balances sweetness naturally
Organic vanilla extract
10ml (2 teaspoons) · Simply Organic Pure Vanilla Extract
Pure vanilla flavor without artificial additives
Instructions
Step 1. Preheat oven to 350°F (175°C). Line 2 large baking sheets with parchment paper. In a large mixing bowl, whisk together 480g organic pastry flour, 60g cocoa powder, 4g baking soda, and 2g salt for 1-2 minutes until completely uniform - this ensures even distribution and prevents cocoa clumps in your final cookies.
Step 2. In a separate medium bowl, combine 200g coconut sugar with 120g melted (but not hot) coconut oil, whisking vigorously for 2-3 minutes until the mixture looks like wet sand and the sugar begins to dissolve. The coconut oil should be liquid but cool to the touch - if it's too hot, it will cook the other ingredients prematurely.
Step 3. Add 80g brown rice syrup and 10ml vanilla extract to the sugar-oil mixture, whisking for another 2 minutes until smooth and glossy. The rice syrup acts as both sweetener and natural binder, replacing the glucose syrup in the commercial version while providing better nutritional value.
Step 4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a cohesive dough forms - about 1-2 minutes of mixing. The dough should hold together when pressed but not be sticky. If too dry, add 1 tablespoon of plant milk; if too wet, add 1-2 tablespoons of flour.
Step 5. Using clean hands or a small scoop, portion dough into 30g pieces (about 1.5 tablespoons each) and place on prepared baking sheets, spacing 2 inches apart. Gently flatten each cookie to about ¼-inch thickness with your palm or the bottom of a glass - they won't spread much during baking due to the coconut oil's properties.
Step 6. Bake for 12-15 minutes, rotating sheets halfway through, until edges are set and centers look just slightly underdone. The cookies will continue cooking on the hot pan, so don't overbake. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely - they'll crisp up as they cool.
Step 7. Store in an airtight container at room temperature for up to 10 days, or freeze for up to 3 months. For best results, add a small piece of bread to the container after day 3 to maintain optimal crispness. Each serving is 2 cookies, equivalent to the commercial product's serving size.
Storage
Store in airtight container at room temperature for up to 10 days. Without preservatives, these have a shorter shelf life than commercial cookies but maintain freshness longer than expected due to coconut oil's natural antimicrobial properties. Can be frozen for up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.14
Cost per serving (store-bought)$0.58
Savings76%
Initial investment of $84 covers multiple batches with most ingredients lasting 3-7 batches. After first purchase, cost per batch drops to about $6.50 as you only need to replenish flour and oil regularly.