SOFT BAKED DOUBLE CHOCOLATE CHIP COOKIES
Soft, fudgy double chocolate cookies made with almond butter, cocoa powder, and chocolate chips. Naturally gluten-free, lightly sweetened with maple syrup, and ready in under 30 minutes.
Servings: 12 cookies
Ingredients
- 1 heaping cup creamy almond butter
- ¼ cup coconut oil, melted
- ½ cup coconut sugar
- ¼ cup maple syrup
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 1 ½ cups almond flour
- ⅓ cup cacao powder
- 1 tablespoon instant coffee or espresso powder (optional)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips, plus more for topping
- Flaky salt, for topping
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To a large mixing bowl, add the almond butter, coconut sugar, maple syrup, coconut oil, eggs, and vanilla extract. Whisk until smooth.
- To the same bowl, add the almond flour, raw cacao powder, instant coffee, baking powder, and salt. Stir until just combined. The batter will be thick!
- Stir in the chocolate chunks.
- Scoop the dough into 1-inch balls. Top with more chunks of chocolate and flatten slightly.
- Bake for 11 to 13 minutes. Remove from the oven and allow to cool on the cookie sheet for a few minutes before transferring to a wire rack. Enjoy!
Nutrition
Calories: 213kcal | Carbohydrates: 20g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 109mg | Potassium: 99mg | Fiber: 2g | Sugar: 13g | Vitamin A: 40IU | Calcium: 70mg | Iron: 1mg