I’ve shared an almond flour chocolate chip cookie recipe and an almond flour peanut butter cookie recipe on the blog but my recipe for these double chocolate chip cookies is by far the most decadent. These ultra rich cookies are definitely my favorite. It was really hard to hold off eating all of them so that I could get some good pictures for this blog post. Enough of me rambling on about how good these cookies are, you are really just here to get the details on how I did these cookies anyhow.
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Go ahead and preheat the oven to350 degrees F. Next, grab a mixing bowl and combine 1 cup of almond flour (I prefer Bob’s Red Mill almond flour), 1/3 cup of unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 cup of granulated Splenda. Mix dry ingredients thoroughly before adding in the wet ingredients. Now add in 1/4 cup of unsweetened almond milk, 2 eggs, 2 tbsp. of unsalted butter, and 1 tsp of vanilla extract. Completely mix ingredients until batter resembles texture of brownie batter. Take 1/3 cup of dark chocolate morsels with 1/2 tbsp of coconut oil and melt in microwave in a microwave safe bowl. Once the chocolate morsels are completely melted, pour into the batter mix and stir. Finally, fold in another 1/3 cup of unmelted dark chocolate morsels to the batter.
Next prepare a baking sheet with wax paper or a silpat baking mat (I use a silpat mat and LOVE it). Scoop a tablespoon of the batter onto the lined baking sheet leaving 1/2 inch in between each cookie. Once all of the dough has been placed on the baking sheet, place into oven for 8-10 minutes. Your double chocolate chip cookies are now ready to enjoy and enjoy you will (I promise)!
Ingredients
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Yields: 10 cookies
- 1 cup almond flour
- 1/4 cup unsweetened almond milkd
- 1/2 tsp baking soda
- 2 eggs
- 2 tbsp. butter
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 cup Splenda
- 1/2 tsp salt
- 1/2 tbsp. coconut oil
- 2/3 cup of dark chocolate morsels
Instructions
- Preheat the oven to350 degrees F.
- Combine 1 cup of almond flour (I prefer Bob's Red Mill almond flour), 1/3 cup of unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 cup of granulated Splenda into a mixing bowl. Mix dry ingredients thoroughly before adding in the wet ingredients.
- Add 1/4 cup of unsweetened almond milk, 2 eggs, 2 tbsp. of unsalted butter, and 1 tsp of vanilla extract to mixture. Completely mix ingredients until batter resembles texture of brownie batter. Take 1/3 cup of dark chocolate morsels with 1/2 tbsp of coconut oil and melt in microwave in a microwave safe bowl.
- Once the chocolate morsels are completely melted pour into the batter mix and stir.
- Finally fold in another 1/3 cup of unmelted dark chocolate morsels to the batter.
- Prepare a baking sheet with wax paper or a silpat baking mat.
- Scoop a tablespoon of the batter onto the lined baking sheet leaving 1/2 inch in between each cookie. Once all of the dough has been placed on the baking sheet, place into oven for 8-10 minutes.
- Remove from oven and allow to cool 5-7 minutes
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