Description
A soft and gooey paleo double dark chocolate cookie with perfectly crispy edges and melty chocolate chips, for one! Paleo, Refined-sugar-free, Grain-Free, Gluten-Free, Dairy-Free, Vegan, Low Sugar, Dairy-Free.
Ingredients
- 3 tbsp. almond flour
- 2 tbsp. cocoa powder
- 1 tbsp. monk fruit sweetener
- 1/4 tsp. baking soda
- 2 tbsp. creamy cashew butter
- 2 tbsp. almond milk
- 1/2 tsp. vanilla extract
- 1 tbsp. paleo chocolate chips
- 1/8 tsp. sea salt, to top
Instructions
- Preheat the oven to 350F and prepare a cookie sheet with a small square of parchment paper.
- In a small bowl, combine the almond flour, cocoa powder, monk fruit, and baking soda. Stir until well-combined.
- Add the cashew butter, almond milk, and vanilla extract to the almond flour mixture. Mix well until a thick cookie dough forms.
- Transfer the dough on to the prepared sheet of parchment paper. Form the dough into a smooth ball and press down slightly. Lightly press the chocolate chips into the top of the dough.
- Bake for 15 minutes. The top should be slightly cracked and the edges should be crispy.
- Garnish with sea salt and enjoy warm!
Notes
Depending on the consistency of the cashew butter used, more almond milk may need to be added to form the cookie dough. Add additional almond milk slowly in small amounts!
- Category: single-serve, something sweet
- Method: bake
Nutrition
- Calories: 420
- Fat: 34
- Carbohydrates: 15
- Fiber: 5
- Protein: 8