Healthy Double Chocolate Chip Cookies

Now that there is a chill in the air and the days are getting shorter, I’ve started baking a bit more. There’s something comforting about walking in the door and smelling something cooking on the stove or baking in the oven. So, whenever time allows, I whip up a batch of cookies or muffins for the kids as an after school snack. I make a concerted effort to ensure our home is a place where they feel embraced and safe no matter what kind of day they had. And what better way than to have a plate of warm double chocolate chip cookies waiting?

These cookies are so easy to make! They only require two bowls (no electric mixer), and they take about ten minutes in the oven. I’m planning on making several batches of these cookies and giving them out to teachers and neighbors for the holidays. I either package them in these boxes or these bags depending on how many I’m gifting.

Here is the recipe for healthy double chocolate chip cookies:

Ingredients

• 1 cup gluten free flour
• 2 tablespoons ground flax seed
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon aluminum free baking soda
• 1/4 teaspoon Himalayan salt
• 1/2 cup coconut oil (I use this one)
• 3/4 cup coconut sugar
• 1 egg
• 2 teaspoons pure vanilla extract
• 3/4 cup dairy free chocolate chips

Directions

1. Preheat oven to 350 degrees F. Whisk together flour, cocoa powder, flax seed, baking soda and salt. Set aside.
2. In a large bowl mix coconut oil, coconut sugar, egg, and vanilla until creamy and smooth.
3. Add in flour mixture and stir until well combined. Fold in chocolate chips.
4. Use a small cookie scoop to drop on a baking sheet and flatten slightly with the palm of your hand or the bottom of a cup.
5. Bake 8-10 minutes.
6. Cool on cookie sheet for a few minutes. Then transfer to a wire rack. Makes about 16 cookies.
7. Double the recipe and freeze half in an air tight container!