Chocolate chip cookies are a staple here at MCLV HQ. They’re quick & easy to throw together and you can use a variety of delicious, healthy ingredients to get the job done.
Sometimes though, chocolate chips just isn’t enough. Enter – Raw cacao. Add just two tablespoons to any batter and you instantly have a chocolate lovers dream dessert.
Rich, flavorful, and filled with antioxidants. {You’re welcome for the chocolate enabling}
Ingredients:
- 1 1/4 Cups of Flour {You can use a basic gluten-free blend like Bob’s Red Mill or mix almond meal & coconut flour}
- 1/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 2 Tbsp Raw Cacao
- 2 Tbsp Melted Coconut Oil
- 2 Tbsp Apple Sauce
- 1/4 Cup Sweetener {Maple Syrup or Coconut Sugar are both great choices}
- 1 Flax Egg {1 Tsp Flax Seed Meal + 2 Tbsp water}
- 1 Tsp Vanilla
- 1/4 Cup of dark chocolate or carob chips
Directions:
- Preheat oven to 350 & line a cookie sheet with parchment paper
- Combine dry ingredients in a large bowl
- Then combine the wet ingredients, including the “flax egg,” and whisk until smooth
- Pour the wet ingredients into the dry and mix completely before folding in the chocolate chips
- Scoop dough into balls and place on the cookie sheet
- Bake for 8-10 minutes, or until the edges start to brown
- Cool for 5 minutes before removing from the cookie sheet
Want peanut butter chocolate chip cookies? Substitute the cacao for 2 tablespoons of powdered peanut butter.
Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far: