Once in awhile, I come up with a recipe that is sooooo good that I REALLY have nothing to say.
When this motor mouth has nothing to say, it is because I am eating something soooooo delicious (and made with sugar-free chocolate chips) that I don’t want to talk to you because I am enjoying my food.
Double Chocolate Chip Walnut Cookies
Make Time: 20 minutes plus 30 minutes to chill dough
Cooking Time: 12-15 minutes
¼ Pound Unsweetened, organic chocolate
4 Tablespoons Coconut oil
1.5 Cups Coconut sugar
3 Teaspoons Vanilla extract
3 Tablespoons Organic cacao powder
2/3 Teaspoon Pink salt
3 Teaspoons Baking soda, aluminum free
2 Cups Almond or hazelnut flour
1 Pound Lily’s chocolate chips*
Melt chocolate in a double boiler. To do this, find a bowl that fits nicely over a pot. Fill the pot with 2 inches of water and boil. When water is boiling, place chocolate and coconut oil in the bowl and place over the pot. Melt, mix and set aside once all the chocolate and coconut has melted and is smooth.
In a large bowl mix the sugar, eggs and vanilla extract. Add melted chocolate-coconut oil mixture.
Sift cacao powder, pink salt and baking soda together over a large bowl. Add almond/hazelnut flour. Mix well.
Add melted chocolate-egg mixture to the dry ingredients. Mix until well combined. Add chocolate chips and walnuts.
Cover batter with plastic wrap and place in the fridge to chill for 40 minutes.
Pre-heat oven to 350. Grease a large cookie sheet.
Using a spoon, make 24 balls. Place them on the cookie sheet and press them down into about 1/2 inch thick circles. The cookies will not spread very much when they bake, but leave space between each cookie. Bake for 12-15 minutes. Remove from the oven and let cool for 10-15 minutes.
You can also get creative and place a small scoop if coconut ice cream between two cookies to make an ice cream sandwich. Enjoy either way with a chilled glass of almond or coconut milk.