Double Chocolate Chunk Cookies – Grain/Dairy/Refined Sugar FREE

Ice cream sammiches…that was what the natives were chanting on a hot summer day.  Except for The Dog.  She’s just sitting here licking the bee sting now that I got the stinger out.  She’ll never learn bees don’t want to be eaten.

Anyway….  I meant to make chocolate wafers, but I was out of cassava so I threw these together for y’all.  And them.

Perfect as just straight cookies, these are also sooooo good to use for ice cream sandwiches…firm and chewy, with a deep chocolate flavor.  I really prefer my desserts on the not-cloyingly-sweet side, so if your sweet tooth demands a sacrifice, you may want to bump up the coconut sugar content by a half cup.  Remember that batter will always taste sweeter than its baked version.  If you want to try a different type of sugar, like date paste, it is indeed delicious, but it will change the texture a bit and be a softer cookie with a more caramel finish.  You CAN try stevia, I just really, really dislike the aftertaste so I typically avoid it.

Behold… the gluten/grain/dairy/refined sugar free cookie that doesn’t taste like a healthy cookie!  Don’t blame me if you eat the whole batch.  I don’t know that I’d call that a healthy choice.  Be sure to use organic ingredients and check out the incredible benefits of using Kfibre here and here.  It’s like fairy dust for gluten free recipes!

Let me know how you like them!

Print Recipe

Double Chocolate Chunk Cookies - Grain/Dairy/Refined Sugar FREE

Course

Dessert

Cuisine

Dessert

Servings

regular size cookies, or 12 large

Ingredients

Dry ingredients

• 2 c blanched almond flour not almond meal
• 1/2 c Kfibre if you don't have this just use 2 1/2 c almond flour
• 1/2 c raw cacoa or Dutch cocoa
• 1 1/4 tsp baking soda
• 1 tsp real salt

Wet ingredients

• 9 Tbsp coconut oil (1/2 c + 1 Tbsp)
• 1 c coconut sugar
• 2 eggs
• 2 tsp pure vanilla extract

Add-ins

• 1 c dark chocolate chips dairy free
• 1 c optional add-ins such as dried fruit pieces, coconut flakes, crispy rice cereal, nuts, etc

Course Dessert Cuisine Dessert Servings regular size cookies, or 12 large Ingredients Dry ingredients 2 c blanched almond flour not almond meal 1/2 c Kfibre if you don't have this just use 2 1/2 c almond flour 1/2 c raw cacoa or Dutch cocoa 1 1/4 tsp baking soda 1 tsp real salt Wet ingredients 9 Tbsp coconut oil (1/2 c + 1 Tbsp) 1 c coconut sugar 2 eggs 2 tsp pure vanilla extract Add-ins 1 c dark chocolate chips dairy free 1 c optional add-ins such as dried fruit pieces, coconut flakes, crispy rice cereal, nuts, etc

Instructions

1. Beat oil and sugar on medium until well combined. Add eggs and vanilla and beat for a couple minutes to completely incorporate.
2. Add the dry mixture to the wet ingredients and beat just until combined.
3. Add chocolate chips by hand. The mixture will be very stiff.
4. Roll into balls and place on a parchment covered cookie sheet. Press each cookie to flatten. I usually use a flat-bottom glass that I've lightly covered in coconut oil.
5. Bake at 350 degrees for 12-14 minutes. Cookies will be slightly firm and have some fissures on top. Transfer to a cooling rack after 2 minutes.
6. These are exceptional for making ice cream sandwiches!

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