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.



Ingredients:

Directions:

  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!



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