Double Chocolate Chunk Cookies
A chocolate cookie that is good for you? No way! It's can't be done they said!
Well, I am here to prove them wrong. This simple recipe comes together in no time. With a not too sweet batter, each bite with a chocolate chunk is the perfect amount of sweetness and joy. Serve them up with a nice big glass of unsweetened almond milk (my favorite is Califia brand) and these babies are the perfect treat for those chocolate cravings.
1/4 cup coconut oil, melted
1/2 cup maple syrup
2 cups Bob's Red Mill almond flour
3/4 cup Otto's Cassava Flour
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1/2 teaspoon sea salt
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the coconut oil, maple syrup, and eggs until well combined.
In a large mesh strainer or sifter, measure out the dry ingredients. Sift over the egg mixture.
Using a spatula or wooden spoon, mix the dry ingredients into the wet until thoroughly combined.
Fold in the chocolate chips.
Using a cookie scoop, form 16 cookies and line them on the baking sheet. Press down on the top to flatten them out a bit. Don't worry these won't spread so no need to space them too far apart
Bake for 8-9 minutes, just until done. They will still be soft but will firm up as they cool.
Cool on the cookie sheet for 2 minutes then move to a wire rack to cool completely.
Store in an airtight container in the fridge for up to 5 days. You can also freeze these and pop them in the microwave to enjoy!
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