https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
Recipes

Double Chocolate Chip Cookies

Ingredients

  • 2/3 Cup of Coconut Sugar (100g)
  • 1 Cup of Almond or Cashew Butter (250g)
  • 1 Teaspoon of Vanilla Essence
  • 1 Egg or 1 Tablespoon of Ground Flaxseed + 3 Tablespoons of Water
  • 1/4 Cup of Cacao Powder (25g)
  • 1 Teaspoon of Baking Powder
  • Pinch of Coarse Salt
  • 50g of Dark Chocolate (min 70%)

These were a happy accident! I had the most intense brownie craving and started to make my Double Chocolate Brownies only to realise half way through that I didn’t have the right ingredients. I’m not one to waste delicious batter so I tweaked it to what I had and the resultย was so delicious!ย I tested them a few times after, making a few little tweaks (and a trip to the shop!) and finally came up with these insane cookies. They’re a must make!

IMG_6997 2

Preheat the oven to 170’C.

If using flax instead of egg, mix it with the water in a small bowl and set it aside until it’s as thick as a raw egg. Combine the coconut sugar, nut butter and vanilla in a large bowl and mix well.

In a separate bowl, combine the cacao powder, salt and baking powder.

Mix the dry ingredients into the nut butter mixture until combined. Then whisk in the egg or flax.

Fold in the chocolate chips and then use your hands to roll the mixture into balls.

Line a baking sheet with parchment paper. Press the cookies into the tray using the palm of your hand and bake at 170’C for about 10 minutes.

Let them cool for a few minutes on a wire rack before eating.

SaveSave

17 Comments to Double Chocolate Chip Cookies

  1. Oh my goodness, now these look delicious!

  2. Georgina says:

    Hi
    These look yum – any substitutes I could use for coconut sugar that would have same result??
    Thanks

  3. Sarah says:

    Do you think you could use peanut butter instead of almond or cashew for these? ๐Ÿ™‚

  4. Eimear says:

    Made these for my friends last night and they were so delicious everyone loved them! thanks so much for the recipe!

  5. Katie says:

    Hello, these look fab! I don’t really like using eggs when baking but I know lots of your recipes include them. Would you recommend I use 1) egg replacer powder 2) chia or flax egg or 3) mashed banana. Would love to know which you think would work best so that I can start baking your gorgeous recipes!!

    • Indy Power says:

      Hi Katie, I would suggest using chia or flax! I use 3 tablespoons of water + 1 tablespoon of chia per egg, hope you love everything you try!x

  6. Katy says:

    Hi These look yummy !! I really want to make them Might be a silly question ๐Ÿ™‚ How did you mix the butter and the sugar? Just want to make sure if an electronic mixer is needed to make this recipe a success Thank you

  7. Kate says:

    These look yummy !! I really want to make them Might be a silly question ๐Ÿ™‚ How did you mix the butter and the sugar? Just want to make sure if an electronic mixer is needed to make this recipe a success Thank you so much ๐Ÿ˜Š

  8. margaret mcgrath says:

    Hi Indy, the cookies are amazing. Query i have is on the Almond Butter, i used a roasted skin on butter, but some research recommends using raw almonds not roasted and with skins on but soaked slightly to make the enyzme in the skin more digestible, the almond butter i have is very dark but when you used almond butter on the telly it was a pale colour. Any thoughts please. Also Brownies are to die for.

    • Indy Power says:

      Soaking nuts removes the phytic acid which makes them easier to digest meaning that your body can absorb more of the nutrients. Roasted nuts are still great for you but soaking them can make them even more beneficial, but only by a very small amount so I’m not too fussy about it in general as it takes a lot of time. I just do it when I can but it’s not a big deal if not! Personally for almond butter I prefer the taste of roasted almond butter as I think the flavour is much better so what you are using sounds perfect. Just look for an almond butter that is pure almonds with nothing else added, then you can decide if you prefer roasted or activated. So happy you like the cookies and brownies!x

  9. Sarah says:

    Did you add nuts also, picture looks like there are nuts. Can’t wait to make these ๐Ÿ™‚

  10. Delphine Lelievre says:

    Did you add some whole/chopped almonds to the mix or used some crunchy almond butter? (I can see big chunks of almonds in the last photo, but it is not listed in the ingredients). Looks yum anyway. Will try the recipe asap!