I was craving some double chocolate cookies BUT I totally forgot to buy cacao while at the grocery store so I ended up using cacao nibs which honestly make these cookies. They had a fun crunch in every bite. Crunchy cookies are actually my favorite and these are soft, so for me to say that these are worth it to make is saying A LOT. Try them out and let me know what you think! If you post them on instagram use the hashtag #LabbyRaEats.
Double Chocolate Chip Cookies
2 cups almond flour
1/2 cup cacao nibs (I use Navitas organics)
1 tsp baking soda
Pinch of Himalayan sea salt
1 tbs maple syrup
1/2 cup coconut sugar
1/3 cup melted coconut oil
1 tbs ghee (I really like Fourth and Heart Ghee)
1/2 cup chocolate chips
Set the oven to 350 degree. Process the almond flour and cacao nibs together for 1 minute, add the baking soda and salt and set aside.
Whisk together the egg and maple syrup, then add in the coconut sugar, oil, and butter.
Stir in the dry ingredients with the wet until well combined. Add in the half cup of chocolate chips and stir into batter.
Using a small cookie or ice cream scoop, scoop batter onto a parchment lined cookie sheet. Bake for 12-15 minutes and let cool before eating if you can resist! This yields between 18-21 cookies. I topped mine with a little extra sea salt but feel free to add in anything!