These meltingly delicious double-chocolate cookies are so good, your gluten-free friends will want to marry you.
The recipe is pretty simple. All you do is substitute ordinary flour with almond flour, butter with coconut oil, and sugar with coconut sugar. It’s grain-free, low sugar, high protein, high fiber, and gluten-free. And it tastes like a dessert.
Combine dry ingredients and coconut oil until you get a “cornmeal” like consistency.
Add melted chocolate. The dough will be thin like a brownie batter.
Mix in the chocolate chips.
Spoon onto parchment paper on a cookie sheet and bake at 350 for 9 minutes.
- 12 oz dark or semi-sweet chocolate chips (6 oz melted)
- 1½ cups almond flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup coconut oil (room temp.)
- 1 cup coconut sugar
- 2 large eggs, beaten
- Preheat the oven to 350 degrees F.
- Melt half of the chocolate in a double boiler on medium heat.
- In a large bowl, combine the almond flour, cocoa, baking soda, salt and sugar and mix together thoroughly by hand or with a mixer.
- Add the coconut oil and mix until the dough resembles cornmeal.
- Fold in the eggs and melted chocolate until the dough is smooth (it will be fairly thin, like brownie batter rather than cake mix).
- Fold in the chocolate chips.
- Drop onto parchment lined baking sheets, a few inches apart. Bake 9 - 10 minutes. They will be soft when you pull them out, but they will firm up as they cool, so be careful not to over bake.
- Transfer the cookies by picking up the parchment paper and moving it to a cooling rack.