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Double Chocolate Cookies (Grain-Free)

 

Serves: 24

 

Chewy and rich chocolate cookies, that are grain-free and naturally sweetened.

 

Ingredients

  • 1 cup creamy almond butter

  • ½ cup cocoa powder

  • ½ cup honey

  • 1 egg

  • ½ teaspoon fine sea salt

  • 2 teaspoons vanilla

  • ½ teaspoon baking soda

  • ½ cup dark chocolate chips

 

Instructions

 

  • Preheat your oven to 350F and line a baking sheet with parchment paper, or a Silpat. Combine all of the ingredients in a medium bowl, and mix until a smooth and sticky batter is formed.

  • Drop the batter by tablespoons onto the lined baking sheet, about 2 inches apart. (If you'd like, you can add the chocolate chips on the top of each cookie, rather than mixing them into the batter. They look a little more decorative that way!)

  • Bake for 8-9 minutes at 350F, or until firm.

  • Allow to cool for 10 minutes on the pan, before removing to cool completely. Serve warm or at room temperature.

 

Notes:

 

  • When shopping for dark chocolate chips, look for chips with 60-70% cocoa content, to avoid too many additives. I like the 70% dark chocolate chunks from Whole Foods, but when those aren’t available, I’ll use the Ghiradelli 60% chocolate chips. Sunspire also offers fair-trade and organic 65% chocolate chips that are fantastic.

  • Use raw almond butter, rather than roasted, for best flavor.

  • For vegans, a flax egg will probably work as a substitute for the egg, and try using maple syrup as a replacement for the honey.

       See http://www.detoxinista.com for more

 

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