May 10, 2019
These are the best. Seriously!
The first time I made these I thought they were great, but the second time when I messed up the recipe slightly they turned out even better. Chewy, chocolatey, and filling, these cookies hit the spot.
Having made almond flour and coconut oil based slices before, I decided to try and turn the same basic recipe into cookies, and hey presto it worked! The first time around I used little dark chocolate chips, and they were great. The second time around I only had a block of dark chocolate in the house, so I did what every chocolate craving female would do and I smashed it to bits with the rolling pin.
Once I added the (rather large) chocolate chunks to the recipe I found that the chocolate was too big and making the sandy mixture fall apart. Here's where I hit perfection... I chucked the whole mixture into the food processor to cut up the chocolate a bit smaller and it resulted in cookies which have chunks of chocolate but ALSO chocolate spread throughout the rest of the dough.
Turns out being a lazy cook who doesn't follow recipes works in my favour (well, sometimes.)
I suggest making a big batch of these, freezing half and keeping the rest in the fridge. Keeping the cookies in the fridge keeps them chewy, otherwise, if you like a softer cookie you can leave them at room temperature for 2-3 days.
These cookies are dairy free (as long as you use dark chocolate), gluten-free, refined sugar-free, and vegan.
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