Every kid wants a cookie in his lunchbox – and let’s face it, so do most of us adults too! That’s why, I enjoy creating healthier treats that taste great without compromising good nutrition.
With back-to-school just around the corner, I thought it would be a great time to share this new-found favorite with you and your kids. These oh-so-chocolately cookies can be frozen and placed directly into your child’s lunchbox for a super quick and easy lunchbox treat that keeps both of you smiling!
Blessings, Kelly @ The Nourishing Home
Double Chocolate Chip Cookies (GF)
Yield: 1 1/2 dozen cookies
1/4 cup Butter, softened
2 Tbsp Coconut Oil
1/2 cup Rapadura (or Coconut Sugar)
1/4 cup Unsweetened Cocoa Powder
1 tsp pure Vanilla Extract
1 large Egg
1/4 tsp Baking Soda
1/4 scant tsp Sea Salt
1 1/2 cups Honeyville Blanched Almond Flour
3/4 cup Dark Chocolate Chips (65% cacao or higher)
1/2 cup Crispy Walnut Pieces (optional)
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. 2. Using an electric mixer, mix together the butter, coconut oil and rapadura in a large bowl until very creamy (like frosting).
3. Next, add the cocoa powder, vanilla and egg, mixing until well incorporated.
4. Mix in the baking soda and salt. Then, slowly mix in the blanched almond flour, 1/2 cup at a time, until well blended.
5. Using a spoon, fold in the chocolate chips and walnuts, if using.
6. Drop dough by rounded tablespoonfuls about three-inches apart on the parchment paper-lined baking sheet. (For thinner, flatter cookies, use your fingers or palm of your hand to flatten the dough balls just a bit.)
7. Bake approximately 9-10 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling.