Hey there!

Want a cookie?

Go on, you know you do . . .

It’s chocolate . . .

double chocolate actually . . .

with sprinkles . . . because well . . . why not?!

it’s light, crisp and subtly sweet and oh so delicious!

And you know what makes this delicious little double chocolate cookie even better?!

The fact that these bad-boys also happen to be secretly healthy!

All natural baby, made with no refined flours or sugars.

Sweetened naturally with a splash of vanilla, a drizzle of maple syrup and of course they are studded with those dark and delicious little,  antioxidant rich, chocolate chips.

Fresh out of the oven these cookies are light and crisp and just melt in your mouth but, the following day they soften slightly and take on an almost brownie like texture. Kind of fudgey and rich and so delicious I can hardly stand it!

But honestly, no one would ever know these cookies are secretly healthy! They are insanely delicious!

They also happen to be vegan and paleo friendly! Everybody wins!!!

A cheeky little sweet treat you can feel good about eating and sharing with the ones you love . . .

Princess dresses optional 😉

All natural, secretly healthy, light and crisp, melt in your mouth, double chocolate chip cookies that also happen to be vegan and paleo friendly but, most importantly, they are delicious all kinds of delicious.

Now go, unleash your inner cookie monster and –

Make them, eat them, love them

 

Double Chocolate Chip Cookies {Vegan & Paleo Friendly}
Makes approx 14 secretly healthy, light and crispy, subtly sweet, choc chip studded cookies

Ingredients –

1/2 cup almond flour

1 Tablespoon of  coconut flour

1 Tablespoon of cocoa powder (or cacao) I used unsweetened extra dark ♥

1/8 teaspoon of ground cinnamon

a pinch of salt

1/8 teaspoon of baking soda

1 Tablespoon of coconut oil 

2 Tablespoons of maple syrup 

1/2 teaspoon instant coffee

1 Tablespoon of chocolate chips, roughly chopped

Sprinkles – optional . . . but not really 😉

 Method – 

1 – Preheat oven to 175’C (350’F) and line a baking tray with parchment paper and set aside.

2 – Place all ingredients except from your chocolate chips into a medium size bowl and stir until well combined.

3 – Add chocolate chips and stir to combine. The dough with be thick and sticky but workable.

4 – With clean, slightly damp hands roll the dough in the palms of your hands and form into desired size and shape (FYI – I used approx 1 Tablespoon per cookie) then place on your prepared baking sheet and repeat with remaining dough.

5 – Add your sprinkles if using then bake for 8-10 mins.

6 – Allow to cool on the tray for 10 mins before transferring to a wire rack to cool completely.

7 – Store in an airtight container, or even just a zip lock bag

Enjoy xoxo

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Question of the day –

What’s your fave type of cookie – crisp and crunch or chewy and fudgey?