I don’t think there are enough ways invented to eat chocolate, but a lot of chocolate cookies are so over the top sweet, processed and full of junk, that if a dessert has unprocessed cacao powder and nut flour, like these Soft Double Chocolate Cookies – I’m in. This recipe came together after trying different Paleo variations, I just kept adding or removing ingredients until I liked what came out. My kids don’t like the texture of nuts pieces in their cookies, even though they love nuts on their own (little weirdos!) so I leave them out. But if it was just me eating these cookies – nuts would definitely be part of them. These cookies are not too sweet, which is how I prefer them, so if you have a really sweet tooth – increase the amount of honey. The hazelnut flour adds a slight crunch, which I love. They are are soft, gooey and delicious, and come together so quickly that they make a regular appearance at our house.
If you are new to trying wheat free cooking – this recipe is perfect because it’s hard to tell that these chocolate cookies don’t have any wheat flour, which makes it easier to start reducing your consumption of modern wheat. I like this article about why you should try to reduce/eliminate it.
- [i][b]DRY INGREDIENTS:[/b][/i]
- 1 cup almond flour
- 1/2 cup hazelnut flour
- 3 tablespoons coconut flour
- 1/2 teaspoon sea salt, or Himalayan salt
- 1/4 teaspoon baking soda
- 1/3 cup of non-alkaline cacao powder
- [i][b]WET INGREDIENTS:[/b][/i]
- 3 tablespoons raw honey
- 1/4 cup melted butter or ghee
- 1 egg
- 1 teaspoon vanilla extract
- [i][b]AND:[/b][/i]
- 1 cup dark, preferably non-alkaline, chocolate chips
- 1/2 cup chopped nuts of your choice
- Mix dry ingredients together really well in a medium bowl. If you have time – sift it since coconut and almond flours tend to get clumps.
- Mix wet ingredients in a small bowl.
- Add wet ingredients to the dry, and mix well.
- Add chocolate chips and nuts.
- Using a cookie scoop or a measuring tablespoon – scoop the dough onto a large cookie sheet lined with parchment paper. You should have about 20 cookies.
- Bake at 325°F for 12 minutes. The cookies will be very soft when you first take them out.
- Cool for at least 30 minutes before serving.
I love the happy looks on my kids’ faces when I make these. And I adore my soft chocolate chip cookies with a cup of white tea steeped with peppermint, which at the end of October is still abundant in my Chicago back yard.
