Double Chocolate Chip Cookies

These double chocolate chip cookies are so soft and chewy, you won't want to stop eating them! They're gluten free, eggless and dairy free!

I came to a shocking realization that I don't have a ton of dessert recipes on here. Which is an absolute shame because I love dessert and eat them all the time! I have an important question for all of you, which is your favorite, cookie or a brownie? I go back and forth between the two, it really depends on my mood. These double chocolate cookies almost taste like a brownie. So for me, it's the best of both worlds!

Ingredients

• Almond flour: I've said it before but Costco has the best deal on almond flour. You can also find the same brand on amazon! You want to make sure you get almond flour and not almond meal. Read about the benefits of almond flour here.
• Brown sugar: Both light or dark brown sugar would work well in this recipe. Coconut sugar can also be substituted.
• Maple syrup: This chocolate cookie recipe only calls for 2 tablespoons, but use the real stuff if you can. The fake maple syrup has a bunch of additives and artificial flavors that will change the outcome of the chocolate cookies.
• Flax egg: You can substitute this for a regular egg if you want. My husband was diagnosed with an egg allergy so we have to do eggless recipes from now on!
• Chocolate chips: If you are diary free or vegan you can substitute dairy free chocolate chips.
• Sea salt: I like to use a flaky sea salt like Fleur de Sel or Malden sea salt to top these double chocolate cookies.

How to store double chocolate chip cookies

You can store them in an airtight container for up to 10 days.

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Double Chocolate Chip Cookies

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• Author: Maggie
• Total Time: 15 minutes
• Yield: 20 cookies 1x

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Description

These double chocolate chip cookies are so soft and chewy, you won't want to stop eating them! They're gluten free, eggless and dairy free!

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Ingredients

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• 1 tbsp flaxseed meal + 3 tbsp water (can substitute with 1 egg) 
• 2 cups almond flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup coconut oil, melted
• ½ cup brown sugar, packed (coconut sugar is okay too)
• 2 tbsp pure maple syrup
• ⅓ cup chocolate chips (dairy free if needed) 
• Sprinkle of flaky sea salt to top

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Instructions

1. Preheat oven to 350F and prepare a greased cookie sheet. 
2. Combine ingredients for flax egg (if using) in a small bowl and set aside.
3. Combine almond flour, cocoa powder, baking soda and salt into a large bowl. Mix to combine and set aside.
4. In a separate bowl, combine coconut oil, brown sugar, maple syrup and flax egg (or regular egg if using). Mix to combine until no clumps appear. 
5. Pour the wet ingredients into the dry ingredients and begin to mix the two. Once mixed, add in the chocolate chips. 
6. Scoop out batter into small cookies (about 2 tbsp) and place onto the cookie sheet. 
7. Place baking sheet in the oven and cook for ~10-12 minutes.
8. Once the time is up, remove the cookies from the oven and immediately sprinkle sea salt on top. Transfer to baking rack to cool for 5 minutes. Enjoy!

Notes

This recipe will make ~20-22 small cookies or 12 large cookies.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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