Double Chocolate Chip Cookies

Double Chocolate Chip Cookies


by: @fourthandheart


These cookies are 100% grain and refined sugar free, and full of healthy fats. The dates in the Chocti ghee lends the perfect natural sweetness, so you don’t need to add any additional sugar to the recipe.

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  • 00 1/3 cup Chocti Ghee
  • 01 2 tbsps Almond Butter
  • 02 1/2 cup Almond Flour
  • 03 1/4 cup Coconut Flour
  • 04 1 whole Chocolate Bar
  • 05 1 Egg
  • 06 1 tsp Vanilla Powder (or Extract)
  • 07 1/2 tsp Baking Soda
  • 08   Maldon Sea Salt
  • 00 Preheat oven to 350F and line a baking sheet with parchment paper
  • 01 Combine almond flour, coconut flour, baking soda and vanilla powder into the bowl of a stand-up mixer. If you don't have a stand mixer, just use a spatula or your hands to get everything well combined. Also whisk the egg lightly before incorporation.
  • 02 Add ghee and almond butter and mix until combined, then add egg and mix for another minute or two until fully incorporated.
  • 03 Cut chocolate bar into chunks and mix into dough using a spatula, making sure the chocolate is evenly distributed.
  • 04 Use a soup spoon to scoop out cookie (about the size of a golf ball), place on baking sheet and flatten with the ball of your hand.
  • 05 Continue until all dough is used and top with a generous sprinkle of Maldon sea salt.
  • 06 Bake for 12-15 minutes and cool.
  • 07 The cookies will firm up as they cool down.
  • 08 Store in an airtight container for up to 5 days (if they last that long).
10-12 cookies
Prep/Cook Time
22-30 minutes

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