Double chocolate chip cookies

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!

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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!

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Nutritional info (compared to Tollhouse ready-made double chocolate chip cookies)
1 cookie (mine/Tollhouse)
Fat 5g/8.5g
Calories 102/160
Carbs 9g/20g
Sugar 8g/16g

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