Soft and Chewy Double Chocolate Chip Cookies

Source: paleomg.com
Course: Desserts
Preperation time: 10min
Cooking Time: 10min
Serves: 15

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 cup Almond Butter, Thick 3 3 3 3 9 9 102 102
1 cup Coconut Palm Sugar 0 0 13 13 0 0 52 52
1/2 cup Dark Chocolate Chips 0 0 2 2 2 2 24 24
1/2 cup Cocoa Powder 0 0 2 2 0 0 11 11
1 Pinch Salt 0 0 0 0 0 0 0 0
1 Teaspoon Baking Soda 0 0 0 0 0 0 0 0
1 Teaspoon Vanilla 0 0 0 0 0 0 1 1
1 Large Egg(s), Whisked 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 4 21 11 190
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Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together almond butter and coconut sugar using a large spoon. Then add egg and mix again until well combined.
  3. Add ¼ cup of cocoa powder at a time. At this point, I used my hands to incorporate the cocoa powder into the dough. Add all the cocoa powder and completely combine.
  4. Then add baking soda, vanilla, salt and chocolate chips and combined until everything is well mixed. This was all hands for me. It’s a dirty job, but someone has to do it. (This should be a very thick dough at this point. If it’s not, you need a thicker almond butter like I said before).
  5. Use a cookie scoop to scoop out around 2 tablespoons of dough and make into a round ball. Place on silpat or parchment paper lined baking sheet. This dough will create 13-15 cookies that size.
  6. Once you’ve placed all the balled dough onto the baking sheet, use a fork to press the cookies down just slightly. No need to really flatten them out, just get them to look more cookie shape instead of ball shape. If you press them down too much, they’ll come apart when they bake so be careful.
  7. Place baking sheet into the oven and bake for 10 minutes.
  8. Remove from oven and let cool for 5-10 minutes until removing from baking sheet to place on cooling rack. If you try to remove these from the baking sheet early, they will come apart. So don’t be stupid hear. Patience is a virtue.
  9. Eat up!
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Notes


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