These double chocolate cookies are paleo and vegan friendly. I personally love how easy they are to make! They are filled with wholefood ingredients and taste divine! They make the perfect snack, especially for when that 3pm sweet tooth calls! If you want to always have these cookies or a healthy snack on hand I highly recommend making a double batch and freezing half of them for a later date.
Ingredients:
Recipe #1 - contains nuts
2cupsalmond flour
¼cupcoconut oil, melted
¼cupmaple syrup
¼tspsea salt
1tspvanilla extract
¼cupraw cacao powder
½cupdark chocolate chips
Recipe #2 - nut free
2cupsground sunflower seeds (about 1 & 2/3 cup whole seeds)
¼cupcoconut oil, melted
¼cupmaple syrup
½tspsea salt
1tspvanilla extract
¼cupraw cacao powder
½cupdark chocolate chips
Method:
1
Preheat the oven to 180 degrees Celsius and link a baking tray with baking paper.
2
Add almond flour or ground sunflower seeds (grinned in a food processor/blender), melted coconut oil, maple syrup, salt, cacao powder into a medium bowl and mix together with a fork.
3
Fold in the chocolate chips.
4
Scoop 1 heaped tbsp of the dough onto the prepared baking sheet, it should make 8 cookies. You can place them fairly close together as they won’t spread much. Make them into either larger flatter cookies, or shorter thicker cookies.
5
Bake for 8-9 minutes until the edges are starting to brown. Remove then from the oven and allow them to cool for 10 minutes.
6
Store in an air-tight container in the fridge for 1-2 weeks or freeze for a few months.
2cupsground sunflower seeds (about 1 & 2/3 cup whole seeds)
¼cupcoconut oil, melted
¼cupmaple syrup
½tspsea salt
1tspvanilla extract
¼cupraw cacao powder
½cupdark chocolate chips
Directions
1
Preheat the oven to 180 degrees Celsius and link a baking tray with baking paper.
2
Add almond flour or ground sunflower seeds (grinned in a food processor/blender), melted coconut oil, maple syrup, salt, cacao powder into a medium bowl and mix together with a fork.
3
Fold in the chocolate chips.
4
Scoop 1 heaped tbsp of the dough onto the prepared baking sheet, it should make 8 cookies. You can place them fairly close together as they won’t spread much. Make them into either larger flatter cookies, or shorter thicker cookies.
5
Bake for 8-9 minutes until the edges are starting to brown. Remove then from the oven and allow them to cool for 10 minutes.
6
Store in an air-tight container in the fridge for 1-2 weeks or freeze for a few months.
Notes
Double Chocolate Cookies – 2 Ways! (Paleo & Vegan Friendly)
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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