Flourless Soft & Chewy Double Chocolate Chip Cookies (Paleo!)
- Published on: 22 June, 2014
- Last update: 26 January, 2016
I can’t even begin to describe these. They are the chewiest cookies I have ever had, healthy or not!! I think it’s because they have no flour, which I thought would be a bad thing – but turned out to make them creamy and melt-in-your-mouth. I’m going to have to stop myself from making these for a WHILE because… (confession time)… Nick + my two best friends and I have managed to polish off two batches this weekend! At least it was a team effort 😉
Nick and I have been preparing all week to go to Europe! I had a lot of healing crystal necklace orders to get out, so we have been working like elves to get everything made, wrapped perfectly, and of course I have to hand write all the notes and draw hearts on the envelopes! I think that’s what takes the most time – I like to develop a relationship with every wonderful like-minded individual I meet on this magical health world the Internet has created. I’m grateful for everyone who reaches out to me and supports me… so if you are reading this right now, THANK YOU!
I adapted this recipe from @paleomg, who has the world’s cutest french bulldog named Jackson. I honestly follow her just for the dog. Just kidding… (or am I? he’s that cute) – she is funny, strong, smart, and has two cookbooks published already. I love to see women following their passion, kicking butt and taking names!!
- 1 cup thick almond butter (I used “Nuttzo” because once you get to the bottom, not a lot of the oil is left and it’s really thick. DO NOT use an oily almond butter!)
- 1 cup coconut sugar
- 1 egg
- ½ cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- pinch of salt
- ¼ cup (or a little over, haha) organic dark chocolate chips
- Preheat oven to 350 degrees.
- Mix together almond butter and coconut sugar until uniform. Then add egg and mix again.
- Add a little bit of cocoa powder at a time, because it’s tough to mix in. Use your hands if you have to until all the cocoa powder is well mixed.
- Then add baking soda, vanilla, salt and chocolate chips. The dough should be thick here. If it’s runny, your almond butter was too oily and you can add almond flour to compensate.
- Roll cookies into balls and place on parchment paper.
- Use a fork or your palm to press the cookies down JUST slightly.
- Bake for 10 minutes, then let cool thoroughly. ENJOY!!