Double Chocolate Rebel Cookies

This is a guest post from Sammi of Grounded & Surrounded

Cookie recipes of every flavor and kind can easily be found in this day and age. However, there is something to be said for recipes that are passed down by family and friends. There’s a connection. You can trust those special recipes will be delicious.

I am thrilled to share this particular cookie recipe with you. It has been passed down through the years to me, and someday my own daughter will be given the tattered and worn recipe card.

Over 40 years ago, a friend of my mother’s graciously shared this special recipe with her. Who would have thought all those years later, these chocolate cookies would become a treasured family recipe? Everyone’s eyes light up when they are baking!

It’s the feeling and love behind recipes that make them special, isn’t it? I hope you will make room in your own hearts and ovens for these delicious cookies.

Here is what you need:

Step 1: Preheat oven to 350 degrees. In a large bowl, cream together sugar, butter, egg, cocoa powder, and water.

Step 2: Then add to that same bowl flour, oats, salt, baking soda, and chocolate chips.

Step 3: Mix ingredients until a thick dough is formed.

Step 4: Form dough into 1 Tbsp balls and place on a cookie sheet lined with parchment paper or sprayed with non-stick cooking spray. Bake for 10-12 minutes or until tops of cookies are just set and a little hardened to the touch. Be careful to not over bake them. Remove from cookie sheet and allow to fully cool on baking rack and then store in an airtight container.

Recipe Notes: The original recipe was made with all-purpose flour, but after experimenting with a gluten-free version I found they retain their same shape, delicious flavor, and soft texture as the original.

If you are lucky enough to have these cookies left for more than a few days, take the remaining cookies and crumble them into a decadent granola and sprinkle over ice cream or yogurt!