I’ll be the first to admit I love chocolate. It’s a big part of my life. A welcomed part, I might add. I find pure joy in coming up with recipes that use chocolate because, well, then I can enjoy them.
Awhile back, I came up with a double chocolate chip cookie recipe, and although it was good, I felt like I could improve it. I went to my all-time favorite chocolate chip cookie recipe and decided I would work with it to turn them into extra chocolatey, extra yummy goodness.
Ultimately, I succeeded. I ended up with these incredible grain free double chocolate chip cookies, that are slightly crispy on the outside, and warm and gooey on the inside. You will not be disappointed!
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| Servings |
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- 2.5 cups blanched almond flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp tapioca flour or arrowroot starch
- 1/2 tsp salt
- 3/4 cup butter or organic palm shortening melted (you can buy this at most grocers as well)
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 egg + 1 egg yolk
- 2 tsp pure vanilla extract
- 1 cup Enjoy Life chocolate chips or more if wanted
Ingredients
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- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Stir together the dry ingredients except the coconut sugar.
- Stir together the melted butter or palm shortening, coconut sugar and syrup. Whisk in the egg, egg yolk and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Stir in the chocolate chips.
- Scoop onto cookie sheet and bake for about 8-9 minutes, then let sit on cookie sheet for 5 minutes before removing to cool on a wire rack.
*To get the amazing “as good as wheat cookies” result, sifting the dry ingredients is vital.
*For best results, store these in the fridge.
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