Double Chocolate Chip Cookies,
adapted from Juli Bauer of PaleOMG.com
• 1 cup of thick almond butter that is not overly oily (To make your own, simply roast 1 cup of almonds on a foil-lined baking sheet at 375 degrees for 6-8 minutes and allow to cool. From there, pop those bad boys in the food processor with a teaspoon of coconut oil and pinch of sea salt. Turn it on and let it run for about 7-12 minutes. That’s it!)
• 3/4 cup of coconut sugar
• 1/8 cup of honey
• 2 eggs, whisked
• 1?2 cup of unsweetened cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• pinch of salt
• 1?4-1/2 cup of mini chocolate chips (You can also use dark chocolate chips if you eat dairy; just try to use 70 percent dark or greater.)
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together almond butter and coconut sugar using a large spoon. Then add the eggs and mix again until well combined.
3. Add 1?4 cup of cocoa powder at a time. Mix with your hands, as it will get thick quickly!
4. Add in baking soda, vanilla, salt and chocolate chips, combining until everything is well mixed. Use a spoon or cookie scoop to portion out roughly 2 tablespoons of dough and make into a round ball. Place cookie parchment paper or foil-lined baking sheet. This dough will create 13-15 cookies that size.
5. Once you’ve placed all the balled dough onto the baking sheet, use a fork to press the cookies down just slightly. Be careful to press them down just enough to make them into thick disks. Pressing them too far down will cause them to come apart during the baking process.
6. Place baking sheet into the oven and bake for 10 minutes.
7. Remove from oven and let cool for 5-10 minutes until removing from baking sheet to place on cooling rack. As good as they look, be SURE to wait until they’ve cooled to remove from the pan. They will fall apart if they’re too warm.