These thick and chewy double chocolate chip cookies are easy to make, packed with chocolate and made with real-food ingredients. They’re dairy-free, gluten-free, paleo, vegan, egg free and family approved…
Ingredients [ For 14 to 15 people ] [ Preparation time : 12 minute – Cooking time : 55 minutes ]
- 1 cup blanched almond flour
- 1/2 cup raw cacao powder sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil soft, but solid
- 1/4 cup smooth almond buttercream and stirred if needed
- 1/4 cup pure maple syrup
- 3 tbsp coconut sugar
- 1 tsp pure vanilla extract
- 1 flax egg – 1 Tbsp ground flaxseed mixed with 2.5 Tbsp water allowed to sit for 10-15 mins
- 1 cup dark chocolate chips
Prepare the flax egg first, set aside. Position your oven rack to the middle and preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
Combine dry ingredients well in a bowl and set aside.
With an electric hand mixer, cream together coconut oil, almond butter, maple syrup and coconut sugar until smooth.
Add the vanilla and flax egg on medium speed, then stir in the dry ingredients until fully combined.
Gently stir in the chocolate chips to evenly distribute.
Chill the dough in the fridge for 10 minutes.
Using a medium cookie scoop, scoop dough onto parchment lined cookie sheet about 2” apart. Use a second baking sheet if necessary.
Bake on the middle rack for 12-15 minutes or until cookies are set and tops are bumpy.
Allow to cool on the baking sheet 2 minutes, then carefully transfer to wire racks to cool completely.
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