Although I can resist sweets, I can’t be trusted around a plate of these double chocolate cookies so I only make them once in a while. This recipe is a part of my vegan snack and dessert arsenal, which is comprised of sweets that don’t taste like they are vegan. They’re fairly healthy, gluten, dairy and processed sugar free, but careful, they are filled with chocolate and almond flour so not “light” per se. In fact, I had two of them for breakfast this week and they kept me going until lunch time!
Note: When using coconut oil, pick one that does not have a strong coconut taste. I use this one from Organic Foods and Cafe.
Ingredients
- 1 or 2 bars dark chocolate (you need a cup or 180g so I usually buy 2 x 100g bars)
- 2 cups almond flour
- 2/3 cup coconut sugar
- 2 tbsp arrowroot flour
- 1 tsp baking soda
- Pinch of sea salt
- 1/4 cup water
- 2 tbsp coconut oil
Instructions
- Preheat oven to 375F
- Take your chocolate and break it up as you see fit (I used a pestle and smashed the wrapped chocolate bar), just make sure you have a lot of uneven pieces: very fine ones, small and medium chunks.
- In a large bowl, mix the flours, sugar, baking soda, salt and chocolate. Set aside.
- Put coconut oil in the water in a small bowl and heat it up until hot – the temperature of a fresh cup of coffee) and the coconut oil is melted
- Add the liquid mixture into the dry ingredients and mix until combined. The smaller pieces of chocolate will likely melt and turn the whole dough look very chocolatey.
- With a tablespoon, scoop out the cookie dough (around 2 large tbsp per cookie) onto a baking sheet lined with parchment paper. You should make around 12 biggish cookies.
- Place the baking sheet in the oven for around 10 minutes. Let cool 10 minutes and take them off with a spatula.
