Bomb double chocolate chip cookies made with lots of protein so they taste yummy and don’t give me a stomachache or sugar headache. Cookie dough is one of my favorite sweet treats so I enjoy mindfully eating the batter* and chocolate chips as I bake. For me, it is part of the experience and helps stimulate my senses and my heart.
(*know that the batter has raw egg, which isn’t recommended to eat by FDA)
Ingredients:
1/3 cup coconut flour
3/4 almond meal
1/3 cup baking cocoa powder
1 tsp baking soda
1/4 tsp salt
7 TBS of room temperature coconut oil (should be thicker consistency)
3/4 cup coconut sugar
1 large egg
3 TBS creamy almond butter (or cashew butter)
1 tsp vanilla
1 cup chocolate chips (my fav is ghirardelli)
Directions:
Set your oven to 350F
Mix wet and dry ingredients in separate bowls
Add the dry ingredients to the wet and mix together until there is a smooth consistency
Add 1 cup of your favorite chocolate chips to this batter
Spray your cookie sheet with nonstick spray and create your desired cookie ball sizes. I usually go for ~ 1TBS for each cookie
Bake for 7-9 min. I like them a bit under-done so I take them out at 7 min and let them cool before enjoying!
Store in thee freezer or fridge to keep the fresh and delicious
