Chocolate Drop Cookies

cookie 4

As you know we have been church hunting non stop since arriving in NYC.  Then alas through Crossfit Jay met an exceptionally wonderful girl who invited us out to church.  Thanks to her generous and inclusive spirit we have cultivated the most exceptional church family, and met people that really have changed how homey New York feels. Every other Thursday there is a bible study, but I have been cooped up in a lecture hall every Thursday night this semester.  So it is with great excitement that I exclaim that tonight is my first evening of freedom to enjoy the company of those we have come to hold dear. Horray!   So naturally with two finals and three summer classes stand between me and mastering all of education I decided to bake cookies for tonight rather than crack a textbook (It seems to be a theme this year). So please enjoy the fruits of my procrastination.  These rich, seriously delicious cookies do not disappoint.   

Chocolate Drop Cookies

Makes 18 cookies


  • 1 1/4 cups flour
  • 1/4 cup of coco powder
  • 1/2 cup brown sugar (or sugar substitute like splenda or stevia)
  • 1/2 tsp. baking soda
  • 1/2 cup of liquid oil of your choice (canola, vegetable, olive etc.)
  • 1 Tsp. vanilla
  • 1 Tbsp. agave nectar (or honey)
  • 1 Egg or Egg Replacer equivalent of 1 egg (Vegan Option)


  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper
  2. In a large mixing bowl, combine the flour, coco sugar and baking soda
  3. In a smaller mixing bowl, whisk together the oil, vanilla, agave nectar and egg (or egg replacement).
  4. Pour the wet mixture into the dry and knead dough with your hands until combined.
  5. Take a table spoon sized amount of dough, roll it into a ball and place onto the baking sheet.
  6. Place in the oven and bake for about 7 minutes or until the bottoms of each cookie turn golden brown.

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