When I was younger one of my favorite things to do with my mom was bake, especially during the holidays. We loved to make all different kinds of cookies or desserts, but one of my favorite ones besides her chocolate chip cookies were these double chocolate cookies. They were so large, super crispy, but soft in the middle. She used dutch cocoa powder giving them an intense chocolate flavor, but weren’t overly sweet. When they were warm out of the oven she would add white sugar on top. They tasted like a brownie but were thin and crispy like a cookie!
I had forgotten about them because she hasn’t made them in a while, but the other day I wanted to see if I could remake them with ingredients that are slightly better for you. I am so happy with how this recipe came out and I think they taste just the same! The only difference was I added in shredded coconut and chocolate chips! The ingredients are pretty minimal and they are very simple to make.
The recipe here will give you about 12 cookies and they will last up to a week or so in the fridge! Unfortunately I haven’t tried any subs for the recipe below. I do believe however that a chia egg would work and you can sub the maple syrup for any liquid sweetener of choice. These cookies are not overly sweet, but more intense in chocolate flavor with a soft center and crispy edges. When they were warm out of the oven they quickly became my favorite cookie to make!
Prep time: 15 minutes
Bake time: 12 minutes
Total time: less than 30 minutes
1 cup almond flour
1/2 cup cacao powder
1/3 cup unsweetened shredded coconut flakes
Pinch of sea salt
1 tsp baking soda
1/4 cup coconut oil melted
1/4 cup maple syrup
1/3 cup non dairy chocolate chips
Topping: sprinkle of coconut sugar + extra coconut flakes.
preheat oven to 350. Line a baking sheet with parchment paper.
Melt the coconut oil over the stove top, set aside to cool.
In a large bowl mix all the dry ingredients except the chocolate chips. In a separate bowl mix all the wet ingredients.
Combine the two and add in the chocolate chips. Mix gently.
Allow dough to set in fridge for 10 mins.
Scoop into spoonful size balls. Gently flatten with back of spatula (they will not spread).
Bake for 12 mins at 350 degrees.
Allow to completely cool for about 15 mins!! Sprinkle coconut sugar + shredded coconut on top when warm out of oven! #mothersdaycookies #cookies #dairyfree #chocolatecookies #sundayvibes