Nothing beats a chocolate craving like these decadent double-chocolate cookies.
- 1 cup + 1 1/2 Tablespoons (130 g) of almond flour
- 5 1/2 Tablespoons (40 g) of coconut flour
- 1 teaspoon (2 g) of baking powder
- 1 1/2 Tablespoons (9 g) of unsweetened cocoa powder
- 1 Tablespoon (12 g) of ground chia seeds
- 1/4 cup (60 g) of coconut sugar
- 3 oz (84 g) of dark chocolate chips
- 1 medium egg
- 2 1/2 Tablespoons (38 ml) of coconut oil, melted and cooled
- 2 1/2 Tablespoons (38 ml) of unsweetened almond milk
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the almond flour, coconut flour, baking powder, cocoa powder, ground chia seeds, coconut sugar, and chocolate chips.
- In a separate small bowl whisk the egg with the melted coconut oil (make sure the coconut oil is cool) and almond milk.
- Pour the egg mixture into the almond flour mix, using a wooden spoon to combine until it comes together to form a cookie dough.
- Use a tablespoon to scoop and portion the dough into 8 cookie dough balls (each approximately 1.8oz [50g] in weight) and form into 8 balls if you are making bigger cookies. (If you are making smaller ones, use a teaspoon to scoop up dough 0.9oz [25g] in weight and form 16 small balls.)
- Place the cookie dough balls onto a baking tray lined with parchment paper and flatten each into a cookie shape.
- Place the baking tray in the oven and bake for 10 minutes, rotating the tray after 6 minutes. (Cook for less time if baking 16 small cookies.) Remove the baking tray from the oven and allow to cool completely before removing from the baking tray.
- Store any leftover cookies in an airtight container.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 large cookie
- Calories: 241
- Sugar: 11 g
- Fat: 17 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g