Watch the step-by-step video here.
The holidays are in full swing so that means it time to start baking!
When it comes to the kitchen (or anything in life!) I am not a fan of super-exact-precision. I tend to lean more towards, a little of this and a little of that, with a shake and a kiss of whatever looks good.
So when it comes to baking, I like super simple recipes, that don’t rely on precision, just like this one.
The base of these cookies is almond butter (so they use no flour). They are very similar to my Chocolate Chunk Cookies but this recipe has some unsweetened cocoa powder as well.
I sweetened them with coconut sugar which has a little more nutrient value then white sugar and a lower glycemic index. This was my first time ever working with coconut sugar and I thought it was great. But if you don’t have coconut sugar and you don’t want to run out and buy any, you can just sub in an equal amount of whatever sugar you prefer to use.
And while we are chatting about health, take note, this is not a low-calorie cookie! But is a cookie that is rich in nutrients, healthy fats, and protein and if you make it with lots of LOVE, they are still plenty nutritious!
They have a rich, fudgy, brownie like taste and texture and could be dangerous if you have any cookie lovers in your house, because they are really just.that.good!
Double Chocolate Chip Cookies
Yield: 20 Cookies
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
- 3/4 cup coconut sugar
- 1/2 cup cocoa powder
- 1 tsp. baking soda
- 1 cup almond butter
- 2 eggs
- 2 tsp. vanilla extract
- 1/3 cup chocolate chips
- Pre-heat toven to 350.
- Line a rimmed cookie sheet with a silpat mat, parchment paper, or spray it with some cookie spray.
- In a large mixing bowl combine, coconut sugar, cocoa powder, and baking soda. Use a fork or small whisk to combine al lot the ingredients and work out and bumps and lumps. Fingers are great for this as well.
- Next up, add almond butter, eggs, vanilla extract, and chocolate chips. Gently stir until all of the ingredients are mixed well. The dough will be thick and fudgy, kind of like brownie batter.
- Scoop up about a tablespoon of dough and drop it onto the baking sheet. Repeat this until you have 12 cookies on the sheet. Bake for 10 minutes, cool, remove cookies and repeat with the remaining dough.