Note to self: DO NOT ENTER KITCHEN DURING THAT IMPRESSIONABLE TIME OF THE MONTH. Again. Because when I do, I apparently only know how to cook with chocolate.
It’s not like I was planning on baking cookies this weekend. Or that I really need an excuse to make them. But someone (and I honestly do not recall who is the guilty party) merely mentioned the word “cookie” in my presence on Friday, all I could think about was warm chocolate cookies with melty little bits of more chocolate hiding inside. It was bad, guys. So, by Saturday, my every waking thought (or at least, every other) was about double chocolate chip cookies. While making lunch post-farmer’s-market on Saturday, I eyeballed the giant bag of coconut flour I had sitting in my freezer. And then the unopened bag of Enjoy Life mini chocolate chips I had stashed in the back of my pantry for this exact kind of an emergency (yes, it was totally an emergency). Oh these dream cookies were going to happen. They were sooooooo going to happen.
And they did. Twice in fact. One batch to eat (and share with my family, but only because they were looking at me with sad, puppy-dog eyes) and the other to take pictures of for you guys….and then eat. Clearly this was not my most balanced weekend when it came to food.
Ready to love me a bit more? These soft, melty, chocolatey-chocolate cookies are mixed in ONE BOWL so that you aren’t left with a pile of dishes after you are done baking (and, let’s be honest here, eating). Since they are made with coconut flour, minimal sweetener, and are bite sized, these cookies don’t leave you feeling bloated, gross, or guilty. All of the ingredients are natural and simple things, so that even in your moment of chocolatey bliss, you are still treating your body with the love and food it deserves.
Oh, and TOTALLY dunk these suckers in my ridiculously easy homemade almond milk. Because they are cookies…and you have to… and it’s a law in 47 states…..I think….okay, not at all…..but still, do it.
Makes 1 dozen small cookies
1/3 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup maple syrup or honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/4 cup unsweetened cocoa or cacao powder
1 teaspoon baking powder
1/4 cup unsweetened almond milk
1/3 cup mini chocolate chips
2. While the oven is heating, combine all of the ingredients except for the chocolate chips in a medium bowl. Stir until the batter is an even consistency and the coconut flour absorbs the liquids (don’t freak out if the batter seems at bit wet at first, it will thicken).
3. Fold in the chocolate chips.
4. Using your hands, shape the dough into golf ball sized balls and arrange them on the lined baking sheet. Slightly flatten the balls with your hand before putting in the oven.
5. Bake 15 minutes. Cool for 10-15 minutes before enjoying. Store leftovers in fridge for up to a week.
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