- 4 TBS cacao powder (or unsweetened cocoa)
- 1.5 TBS whole wheat white flour* (all-purpose or whole wheat should also work)
- 1/8 tsp baking soda
- 1/8 tsp salt
- 2.5 TBS all-natural chocolate nut/seed butter (I used my homemade recipe)
- 1.5 TBS coconut oil, softened
- 2 TBS dry sweetener of choice (I used beet sugar!)
- 2 TBS beaten egg* (crack an egg, beat it, use 2 TBS)
- 1 heaping TBS mini semi-sweet chocolate chips, dairy-free if needed
- 1 TBS dark chocolate chips, dairy-free if needed
- Preheat oven to 350F and line a small baking sheet with parchment paper, set aside.
- In a small bowl combine cacao powder, whole wheat white flour (or all-purpose, whole wheat), baking soda, and salt. Make sure no clumps of flour or cacao powder are present.
- In a medium bowl, whisk vigorously (yes, vigorously) chocolate nut/seed butter, coconut oil, and sugar.
Whisk in 2 TBS beaten egg until evenly combined.
- Using a large spoon or spatula, gently stir in dry ingredients until cookie dough forms.
- Fold in mini chocolate chips and dark chocolate chips. Shape dough into large ball, then flatten into thick circle, about the size of your palm. Place cookie dough on prepared baking sheet, and bake for 12-15 minutes. Allow to cookie to cool on baking sheet for 10 minutes, then serve on plate for two!
* I tested this recipe a second time using a flaxseed egg (2 tsp flaxseed + 2 tsp water) and an all-purpose gluten-free flour blend and cookie was semi-crumbly. If you’re GF/Vegan, you can certainly go this route, but the texture of the cookie will not hold together as well.
- Serving Size: 1/2
- Calories: 393
- Sugar: 21
- Sodium: 273
- Fat: 23
- Saturated Fat: 13
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 7
- Protein: 9
- Cholesterol: 0