Indulge in these gluten-free, grain-free, and paleo-friendly double chocolate cookies with rich dark chocolate chunks and mini chocolate chips. A delightful treat for chocolate lovers!
Ingredients: 2 cups almond flour. 1/3 cup cacao powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup pure maple syrup. 1 teaspoon vanilla extract. 1/3 cup dark chocolate chunks dairy-free. 1/4 cup mini dairy-free chocolate chips.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Whisk the cacao powder, baking soda, salt, and almond flour together in a bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix well until a dough comes together. The dark chocolate chunks and mini chocolate chips should be carefully mixed in. Spread out tablespoon-sized pieces of dough on the baking sheet that has been prepared. Use the back of a spoon or your fingers to gently press down on each cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with these tasty double chocolate cookies!
Prep Time: 15 minutes
Cook Time: 10-12
Luzzeniza










