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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Choline is a nutrient that is made in small amounts in the liver of the body, the rest of our requirements must be obtained through the diet.
Choline has a whole lot of different jobs in the human body ranging from supporting the nerves and liver to function, helping mood, and working with folic acid during pregnancy to help the babies brain and nervous system develop.
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