Chocolate Chocolate Cookies

Who doesn’t love chocolate? Well I guess some people don’t (I dont understand that). I actually really didn’t like it growing up either, I don’t think it was until I become a mother that I really fell in LOVE with chocolate. Chocolate is wonderful. Chocolate cookies, chocolate cake, dark chocolate, mint chocolate, dark chocolate and sea salt…. all. the. chocolate please! These chocolate cookies do not disappoint.

Ever since I found and adapted this recipe a few months ago I’ve probably made these cookies at least a dozen times. Everyone in our family LOVES them. Even the batter is delicious (I don’t condone eating it because it does have raw egg ha!) BUT it is delicious. I’m not one of those eat raw cookie dough out of a tub kind of people. But this cookie dough forms a beautiful firm fudge like dough that could probably be eaten just like that, without the raw egg factor. I guess you could probably lose the egg and eat it as it? Maybe freeze it a bit? Ooooh yeah that sounds good.

This amazing little recipe is gluten and dairy free. We often use coconut sugar in our treats because its packed some awesome little nutrients and so much kinder to our blood sugar than other types of sugars. I find that I don’t get those awful sugar spikes as much. If you aren’t down with coconut sugar (it is pretty yummy! It adds a hint of a caramel flavor), you can totally swap out for some honey or real maple syrup.

Chocolate Chocolate Cookies
(Gluten Free, Dairy Free, Vegan)

INGREDIENTS
1/2 CUP COCONUT OIL  (SOFTENED)
1 CUP COCONUT SUGAR
1 EGG
1 TABLESPOON NUT MILK (I USED ALMOND)
1 TEASPOON VANILLA EXTRACT
1/3 CUP CACAO OR UNSWEETENED COCOA POWDER
1 1/4 CUP GLUTEN FREE FLOUR
1 TEASPOON BAKING SODA
1/4 TEASPOON SALT
1/2 BAR OF ORGANIC CHOCOLATE CHOPPED UP INTO BITS
INSTRUCTIONS
Mix the coconut oil and sugar in a large mixing bowl, using an electric mixer, until smooth. Add milk, egg and vanilla. Mix until combined well. Add in the dry ingredients. Mix until well combined. Stir in the chocolate chips. Preheat the oven to 350F. Place the bowl of cookie dough inside the freezer to cool and harden for about 10 minutes or longer if you wish to cool in the fridge (I usually clean up my kitchen while I wait). Bring out of freezer and scoop a tablespoon full of dough onto a parchment lined cookie sheet.  Bake cookies for 10 minutes. Cool and enjoy!

Cacao: Cacao is where the cocoa bean or chocolate comes from. It is in it’s purest, raw form, keeping all of the amazing properties and nutrients in tact and bioavailable for your body to use. Cacao is one of the highest sources of magnesium in the world, along with 40 times more powerful in antioxidants than blueberries! It also has more calcium than cows milk! It really is a powerful plant and deserves a regular rotation in your diet.