Healthy Chocolate Rugelach?? Is there such a thing? There is, it’s here, and it’s tasty. 
I haven’t done a giveaway in forever! So I’m extra excited to share a recipe and give away a copy of my friend Miriam’s new book! It’s like you win twice (or something like that.) (Scroll to the bottom to enter to win a copy of Something Sweet! Do it.)
If you aren’t familiar with Miriam’s awesome blog Overtime Cook you should A.) get out from under that rock and B.) go check it out! She is famous (at least Internet famous, which is the best kind of famous) for her desserts like this Cappuccino Bundt Cake, and lots of margarine free parve options. She also has easy, everyday recipes like Butternut Squash Tomato Soup (need it) or Za’atar Roasted Cauliflower. Even if you don’t keep kosher, you should follow Miriam. Because you like food, right? I rest my case.
Naturally, Miriam’s first cookbook is all desserts, and I was super pumped to get a copy. Though everything looked tempting (Pomegranate Cupcakes, Fudgy brownies, Chocolate Pretzel Cookies! (!!) I immediately went to the Jew food and found the rugelach. I’m such a creature of habit.
Miriam’s rugelach stood out to me for a few reasons. It’s chocolate filled (yay!), easily dairy free, has a yeast dough (don’t be scared!) and…healthy. 
Now I was skeptical of that last one, but the recipe is just healthy enough that you don’t even realize, and that means you can have twice as many, right? Right!
Like the other recipes in Something Sweet, Healthy Chocolate Rugelach is easy to follow even for a beginner (don’t be scared of yeast.) There are tips for planning ahead and variations and notes for each recipe. There is even a photo for every single one (that Miriam took) which I love because I’m definitely a visual person.
I did make a few tweaks (because I can’t help it!) But mostly followed the recipe. Miriam says to roll the dough as thin as you can so I tried both a 12 inch in diameter circle and a 16 inch in diameter circle. I liked the thinner 16 inch circle better (because it was less doughy, more chocolatey) but the rugelach were a little longer than I usually make them, so maybe next time I would divide the dough into four instead of three pieces. You do what you like!
12 inch pieces…
Vs. thinner 16 inch pieces!
I love when the chocolate gushes out a little. Is that weird?
I had one for breakfast with my morning coffee. Because healthy means I can have it for breakfast, right?
Do you want your own copy of Something Sweet??? Yeah you do. (And scroll below the giveaway entry spot for the recipe for Healthy Chocolate Rugelach.) The giveaway is now over. 
Healthy Chocolate Rugelach (and a Giveaway!)
Ingredients
- For Dough:
- 1 packet 1/4 oz or 2 1/4 teaspoons dry yeast
- 1/4 cup warm water 110 degrees F
- 1 tablespoon granulated sugar
- 1/4 cup milk or soy milk I used whole milk
- 1/4 cup water
- 1/3 cup oil I used canola
- 1/2 cup honey or agave syrup I used honey
- 2 eggs whisked
- 4 cups white whole wheat flour
- For filling:
- 1/2 cup oil I used canola
- 1/2 cup honey or agave syrup I used honey
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar substitute such as Splenda I just used granulated sugar. Sugar substitutes are sweeter than sugar, but I though the same amount of sugar was sweet enough for me.
- 1/2 teaspoon vanilla extract I added this for funsies
Instructions
- In the bowl on an electric mixer, stir together yeast, warm water and sugar. Let is sit for a couple minutes (5-10) until it bubbles and foams. If it doesn't bubble and foam, your yeast is dead or the water is the wrong temperature.
- Then add milk, water, oil, honey, eggs and half the flour; beat to combine.
- Switch to the dough hook and add remaining flour. Knead on low until a smooth dough forms. Then knead for 5 more minutes.
- Set dough aside in a warm spot for 1 1/2 hours or until doubled in bulk.
- To prepare the filling, combine all the ingredients in a small bowl and whisk until smooth.
- Preheat the oven to 350 degrees F. Line 2 (I needed 3) baking sheets with parchment paper and set aside.
- Divide dough into three parts. Working with one par at a time, roll the dough with a rolling pin into a very large circle (I did 16 inches in diameter). If your dough is bouncing back as you roll, let it rest for a few minutes. Spread 1/3 of the chocolate filling over the surface of the circle.
- Cut each circle into 16 wedges (like a pizza), then roll each wedge up, starting with the wider end and ending at the point. Place seam side down on prepared baking trays, 1 inch apart. Repeat with remaining dough and filling.
- Bake for 16-18 minutes until rugelach are just starting to turn golden. Eat hot or make ahead. They freeze great! Defrost and reheat at 350 degrees F for a few minutes before serving.
Thanks, Miriam and Artscroll for sponsoring this giveaway and letting me share the healthy chocolate rugelach recipe!
38 Comments
All your recipes just make me salivate
Can’t wait to try the rugelach! Thank you for a great giveaway and awesome post 🙂
I wonder if I underbaked those if they’ll taste like marzipan mmmm
Can’t wait to try the recipe!!!
Yum! I love Miriam’s butternut squash soup. Thanks for the chance!!
I’m so jealous of everyone’s gorgeous pictures from Miriam’s book. I just can’t afford to buy it. I’d love to win it.
Would really love to win! Really want the book so badly. All the recpie look so good
i love her jalapeno dip!!
omg looks so good!
These look amazing. Thank you for sharing this recipe and information about the book!
The Hearty Autumn Vegetable Soup looks great. I can’t wait to give it a try.
All of her recipes look good-Cream Cheese Swirled Chocolate Fudge Bundt Cake, the rugelach…. and I love to bake! I will be busy printing and baking…
I would like to try the Easy Pomegranate Roast!
I want to make the unique recipe of Quinoa and Spinach Stuffed Portobello Mushrooms, because I’ve been craving quiona recipes.
Hearty Autumn Vegetable Soup,. Love it for fall and winter. Soothing, healthy and appetizing.
Those pb oreos look fantastic!
thanks for all your schver arbeit-ing.
I can’t wait to make these cookies, they look so pod!
Having never baked with yeast, I think the chocolate rugelach recipe would be a great one to try.
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I would love to try fluffier nutter cookies
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hi
which yeast?
instant or dry active?
”change to dough hook and beat on low until dough forms then beat another 5 min ”- another 5 min on high or on low?
do i have to use milk or can i use water?
thanks
This isn’t my recipe, it’s a review from a cookbook. But because she activated the yeast I would assume dry active, though instant would still work. Keep beating on low, it doesn’t say to change speeds. You could use water but it won’t be as rich.
thanks so much for your response.
just 1 more question- i like to work with measurements in weight as its more accurate.
so would you know how many grams 1 cup of white wholewheat flour weighs ?
is the fluids like water and milk a cup 240grams weight so i can work out 1/4 or 1/2 of that?
honey and oil too – what is a 1 cup in weight?
really appreciate your response
Again, this isn’t my recipe so I haven’t tested it with weights. But you can google the conversions to get a general idea.
Is there a second rise in this recipe after the rugelach is shaped, or do they go straight in the oven?
This isn’t my recipe, it’s from the cookbook featured, and she only did one rise. You could try two and see how it goes!
what does it mean beat to combine?
how long and on what number?
This isn’t my original recipe, but I would beat on a low to medium speed just until combined because you are kneading the dough in the next step so it does not have to be beat very long.
have you made this recipe?
i tried but the dough wasnt kneading into a ball and coming together. most of it stayed sticky on the sides of the bowl.
looked nothing like the dough in the bowl in the picture.’
if you made the recipe which flour did you use?
thanks
Yes, this post is about how I made these cookies. Sounds like maybe you needed more flour if it was very sticky?
i have tried this recipe 3-4 times.
the dough does not rise.
the yeast is active, it bubbles and have used this yeast in diff recipes and works perfect.
which brand white wholewheat do you use?
they look so delicious i dont want to give up.
thanks
btw – your dough doesnt look like white wholewheat.
it looks like white flour, i know white wholewheat is whiter than regular wholemeal but my white wholemeal is that bit darker than white cos of the bran,
hi again
my dough doesnt rise even with good active yeast that bubbles.
which flour do you use??
it looks very white your dough on your web darker than white wholewheat?
I can’t remember the exact flour I used, since this post is from almost 10 years ago, but it was white whole wheat. I noted any changes I made. If the dough isn’t rising, that’s a yeast issue. Where did you rise it?