There are times in my life where I must have chocolate.
And nothing, and I mean nothing can curb that craving.
I know you’re feeling me, right?
Unless you don’t like chocolate.
Or you’re allergic.
Poor poor thing.
You can whip up these chewy, chocolately, brownie-like cookies in a snap. The dough freezes well too for future unannounced chocolate-related emergencies.
Oh and did I mention they’re low-carb, made with no refined sugars and have NO grains what-so-ever? Oh and they’re dairy free as well for my no moo friends.
And these delicious treats will pass the tastebuds of your pickiest eaters- promise!
Chewy double chocolate chip cookies makes 40
*adapted from Paleomg’s recipe for soft and chewy double chocolate chip cookies
16oz creamy almond butter
2 large eggs
1 cup raw honey
1 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. sea salt
2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup Enjoy Life chocolate chunks
1/2 cup chopped nuts (optional)
1. In a mixing bowl, combine almond butter, eggs, honey and vanilla extra. Mix until just combined.
2. Add in baking soda, salt and cocoa powder. Mix until a sticky dough forms. Fold in chocolate chips.
3. Refrigerate for 30 minutes. Pre-heat oven at 350 about 10 minutes before it’s time to remove the dough from the fridge.
4. Using a mini melon ball scoop or spoon, drop walnut-sized dollops of cookie dough onto a greased cookie sheet, about 2 inches apart. Cook 8-10 minutes or just until the edges start to brown. Let them cool completely before eating. They’ll be chewy on the inside and crisp on the outside! Delish!
Nutritional info (compared to Tollhouse ready-made double chocolate chip cookies)
1 cookie (mine/Tollhouse)