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Double Chocolate Cookies (Grain-Free)
Serves: 24
Chewy and rich chocolate cookies, that are grain-free and naturally sweetened.
Ingredients
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1 cup creamy almond butter
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½ cup cocoa powder
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½ cup honey
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1 egg
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½ teaspoon fine sea salt
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2 teaspoons vanilla
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½ teaspoon baking soda
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½ cup dark chocolate chips
Instructions
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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.
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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!)
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Bake for 8-9 minutes at 350F, or until firm.
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Allow to cool for 10 minutes on the pan, before removing to cool completely. Serve warm or at room temperature.
Notes:
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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.
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Use raw almond butter, rather than roasted, for best flavor.
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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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