These cookies are my current obsession. I can’t wait to share the recipe with you. We have a constant batch of these frozen in our freezer for when I feel the need for a little treat.
There’s a couple of things I love about this recipe. #1, it’s flour free. I do best with coconut flour or a flourless recipe. I always have. Although I love a good almond flour recipe, I can’t eat them too much.
These cookies on the other hand, I can eat everyday if I wanted to. And sometimes I do.
I have one day a week where I get some work done and we have a babysitter come and watch Tava for a few hours. After she goes down for a nap, the babysitter makes us a healthy dessert and for the last months she has been our baker. I don’t make any desserts, but I always have some delicious ones in the freezer thanks to Hannah.
Ps, we are really going to miss Hannah and the end of August is her last day with us because she’s going to college
Pretty much these cookies are cocoa powder, coconut oil, and a little sweetener. Oh, and an egg to bind it all together. You add chocolate chips to the recipe, but in a bind when we don’t have chocolate chips we substitute 1/2 bar or chocolate. We’ve used mint chocolate and salted almond chocolate. Anyway you want to add chocolate, it makes the recipe a winner.
These cookies are the best frozen or in the fridge. They fall apart a bit when they are room temperature. Ottava loves these cookies too. She gets a bite here or there of mine and asks for a “muffin”.
1 cup cacao powder (or cocoa powder, I prefer cacao)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon Stevita stevia
2/3 cup coconut oil, melted, but not hot
2 Tablespoon Raw Honey
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup chocolate chips
pink salt, to top the cookies
*To make the cookies a bit sweeter, you can add 2 Tablespoons of coconut sugar along the step with the cacao powder
- Preheat the oven to 350 degrees F
- In a small bowl, mix the cacao powder, salt, baking soda and stevia and mix gently with a fork. The cocoa powder has a tendency to get everywhere, so start slow
- In a medium bowl add the coconut oil, raw honey, egg, vanilla and almond extract and mix together with a hand mixer
- Slowly add in the dry ingredients into the wet ingredients and mix with the hand mixer on low
- Once combined, stir in the chocolate chips
- Use a cookie scoop and put the cookies on a cookie sheet
- Sprinkle some pink salt over the top of the cookies, the saltiness adds so much to the cookie when you first bite into it
- Bake for 10 minutes and let sit on the baking sheet for at least 10 minutes to have them set. They are a crumbly cookie, so setting them is key
- Store in the fridge or the freezer. My personal favorite is eating them frozen!
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