Double Chocolate Chip Cookies
A soft, rich double‑chocolate cookie made with almond flour, cocoa, maple syrup, coconut oil, vanilla, and dark chocolate chips. The dough mixes quickly, bakes in about 10–12 minutes, and yields tender, fudgy cookies that firm up as they cool.
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Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup maple syrup (or honey)
- 1 large egg (or flax egg for vegan)
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven: Set oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Mix dry ingredients: In a bowl, combine almond flour, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together maple syrup, egg, melted coconut oil, and vanilla extract.
- Mix & fold: Gradually add the dry ingredients to the wet mixture. Fold in the dark chocolate chips.
- Shape cookies: Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
- Bake: Bake for 10-12 minutes, or until the edges are set. The centers will be soft but firm up as they cool.
- Cool & enjoy: Let cookies cool on the baking sheet for 5 minutes before
Nutrition
Calories: 141kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 14mgSodium: 85mgPotassium: 95mgFiber: 2gSugar: 7gVitamin A: 21IUVitamin C: 0.04mgCalcium: 54mgIron: 1mg
Nutritional information is an estimate and may vary based on ingredients and preparation.