Bakers Journal

Recipes > Cookies
Whole Wheat Chili Chocolate Cookies

Yield: 20 cookies

In 2007, Brad Campeau bought an old tool truck, completely refitted the interior and turned it into B. Goods Bakery, a bakery on wheels that he takes to festivals in the Ottawa area or sets up on a downtown street. The bakery is known for its cookies — these ones are dairy- and egg-free and were featured in our May 2008 issue.

1. Combine margarine, sugar, cocoa, baking soda, salt, water, vanilla, and all spices and let sit until some of the water has dissolved the cane sugar. Once slightly dissolved, cream ingredients well.

2. Form batter into rounded and flattened balls roughly 50 to 55 g each. Once formed, dip half of one side of the cookie into cane sugar. Space them about two inches apart.

3. Bake for 14-16 minutes at 310 F. Once cool enough to touch, remove from baking pan to cool.


Organic whole wheat flour 450 g
Organic cane sugar 500 g
Non-hydrogenated margarine 227 g
Vanilla extract 13.75 g
Baking soda 6 g
Cocoa 50 g
Sea salt 1.5 g
Organic ground pepper pinch
Ogranic ground paprika .625 g
Organic chili powder 1.125 g
Filtered water 27.5 g

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