One of the things I love so much when traveling is buying books….especially cookbooks, I would wake up early before the kids…make myself a cup of roiboos tea…and just read them cover to cover…putting my sticky notes on the recipes I plan on making when I get back. On the times the kids are not with me…I will plan my morning so that I pass by a bookstore just before I arrive at a cafe…so I can go through the book while sipping a latte with a sweet pastry on the side….my sticky notes and pen always on the ready in the handbag. Those are truly some of my happy moments while traveling.

So last summer while in California, I bought a book by the fair-trade chocolate brand Theo called Theo Chocolate. It’s been almost a year and I’m finally trying out the recipes  I had singled out. I made a chocolate bread recipe and I healthified these chocolate cookies.

This is a chocolate lover’s dream. It’s a cookie but tastes like a brownie. It’s the type of cookie that calls out for a glass of milk…almond milk if you’re dairy-free. Speaking of dairy-free…these cookies are just that since I used coconut oil instead of butter! They are also considerably low in gluten since I used spelt flour, and there’s only a 1/4 cup in the whole recipe. So that’s about 2 teaspoons per cookie….so basically not much…unless you eat the whole batch…no judgement here if you do!