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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. Preheat oven to 350 degrees.

  2. Line a baking sheet with parchment paper and set aside.

  3. In a large bowl, whisk together the coconut oil, maple syrup, and eggs until well combined.

  4. In a large mesh strainer or sifter, measure out the dry ingredients. Sift over the egg mixture.

  5. Using a spatula or wooden spoon, mix the dry ingredients into the wet until thoroughly combined.

  6. Fold in the chocolate chips.

  7. 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

  8. Bake for 8-9 minutes, just until done. They will still be soft but will firm up as they cool.

  9. Cool on the cookie sheet for 2 minutes then move to a wire rack to cool completely.

Enjoy loves!

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!

Disclaimer: As an affiliate, I may earn commission on some of the links in this post.


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