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Double Chocolate Chip Cookie

GF DF V P

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Chewy, gooey, double chocolate chip cookie goodness! Lately I've been experimenting with cookie recipes and these have by far been an absolute winner. If you like your cookies soft in the centre and slightly chewy with a nutty crunch to them, then these are for you. Serve them warm with a glass of cold plant milk and you have an absolute heaven! Sweetened with maple syrup, using no flour or dairy, this treat is perfect for anyone following a gluten free, grain free, paleo, vegan or dairy free lifestyle. 

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Pure maple syrup is much different than products labelled as “breakfast” or “pancake” syrups. These common syrups are made from high-fructose corn syrup and flavouring – nothing in terms of quality and taste when compared to actual maple syrup. Pure maple syrup is derived from the sap of maple trees. After extracted from the tree, the sap is boiled to increase the sweetness and to create a thicker syrup. Unlike non nutritive sweeteners, maple syrup has a few benefits. First of all it has a Glycemic Load of 54 (sugar has a GL of 65, and honey 58). It is also rich in antioxidants and anti-inflammatories, it contains a little bit of zinc and manganese too. Enjoyed sparingly and with the combination of nuts (in this recipe) the ingredients in these cookies make it a safe treat to enjoy once in a while without spiking the blood sugar levels so much. 

 

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Ingredients

Time: 8 mins

Makes: 10 cookies

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For the base:

  • 3/4 cup creamy almond butter (if you don't want the nutty crunch, skip ingredient below and use 1 whole cup of creamy almond butter instead)

  • 1/4 cup crunchy almond butter (optional, see above)

  • 1/2 cup of raw cacao powder 

  • ½ cup of maple syrup

  • 1 flax egg (a tbsp of milled flax seeds with 3 tbsps of water)

  • ½ teaspoon fine sea salt

  • 2 teaspoons vanilla extract

  • ½ teaspoon baking soda

  • ½ cup cacao nibs

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Directions​​

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  1. Preheat oven to 170.C and line a baking tray with parchment paper.

  2. Combine all of the ingredients in a medium bowl, and mix until a smooth and sticky batter is formed.

  3. Take small palmfuls of the batter, roll into a ball with your hands and gentle press it down on the parchment paper making a cookie shape. Make sure to leave around 2 inches apart between each cookie. 

  4. Place the cookies into the oven and bake for 8-9 minutes at 170.C

  5. When you remove the cookies they will still be very soft, almost raw and undercooked. Don't worry! Once they cool down they will start to toughen up, the longer you leave them in the oven the harder they will be once they cool down and personally I like my cookies a little chewy so 8-9 minutes works great for me.

  6. Allow to cool for around 20-30 minutes on the baking tray or put them in the fridge and then serve with a glass of cold plant milk and enjoy!

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