Enjoy this healthy spin on double chocolate chip cookies! This delicious, gluten-free, dairy-free, and Paleo-friendly recipe yields 20 cookies of soft, chewy, chocolate-y goodness.
3/4 cup coconut sugar
1/2 cup cacao powder
1 tsp. baking soda
1 cup almond butter (must be creamy & runny. The dry, chunky almond butter will give you a dry cookie)
2 tsp. vanilla extract
1/3 cup dark chocolate chips
Pre-heat oven to 350. Grease cookie sheet with coconut oil or parchment paper.
In a large mixing bowl, combine coconut sugar, cacao powder, and baking soda. Use a fork or whisk to combine & remove all lumps.
In a separate bowl, combine almond butter, eggs, and vanilla extract. Mix well.
Slowly add wet ingredients to the bowl of dry ingredients. The dough will be thick & fudge-like. Add the chocolate chips.
Using wet hands or spoon, scoop up about a tablespoon of dough and drop onto the baking sheet. Be sure to space the cookies out (no more than a dozen on a standard baking sheet), the cookies will spread when baked.
Bake for 10 minutes.
Cool & enjoy!
Coconut sugar in this recipe will make the cookies less intensely sweet, plus will result in a lower glycemic index than when regular table sugar is used. Want to learn more? Check this out: https://www.healthline.com/nutrition/coconut-sugar