Double Chocolate Chunk Cookies – Grain/Dairy/Refined Sugar FREE
Servings
24regular size cookies, or 12 large
Servings
24regular size cookies, or 12 large
Ingredients
Dry ingredients
  • 2c blanched almond flournot almond meal
  • 1/2 c Kfibreif 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
  • 1tsp real salt
Wet ingredients
  • 9Tbsp coconut oil(1/2 c + 1 Tbsp)
  • 1c coconut sugar
  • 2 eggs
  • 2tsp pure vanilla extract
Add-ins
  • 1c dark chocolate chipsdairy free
  • 1c optional add-ins such asdried 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!