top of page
Search

Fudgy Double Chocolate Cookies (flourless/paleo)


ree

I mean where to start with these cookies...I didn't expect them to be THIS good!


If you're a big fan of chocolate and fudge then this recipe is for you. They are soft and fudgy on the inside but crispy on the outside. Plus it's soo easy with only 6 ingredients!


It even passed the taste test with my fiance and he usually doesn't like "healthy" desserts, so it's a total win!


Here are some of my other favourite dessert recipes:

can you tell I'm obsessed with chia pudding ;)



Ingredients:

  • 1½ cup coconut sugar

  • 1/3 cup cocoa powder

  • 1/8 tsp sea salt

  • 1 large egg white at room temperature – or 1½ medium egg whites

  • 1 tsp vanilla extract

  • 1/2 cup bittersweet chocolate chips


Instructions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Spray the parchment with cooking spray, or brush lightly with oil.

2. Add coconut sugar to a high-powered blender, and blend until it turns to powder.

3. Add cocoa powder and sea salt to the blender, and pulse to combine.

4. In a large mixing bowl, add the egg white and whisk until frothy and bubbly.

5. Add vanilla extract and the powdered coconut sugar mixture to the egg white, and mix until a thick and sticky dough forms.

6. Stir in chocolate chips.

7. Use a tablespoon to scoop the dough and place on the baking sheet, about 3 inches apart (these cookies will spread a lot). Use a second baking sheet, if needed.

7. Bake for 12-14 minutes until the tops are glossy and cracked.

9. Cool on the parchment for 10 minutes, before carefully transferring to a cooling rack with a spatula. Cool completely.

10. Store in an airtight container at room temperature for 3-5 days.




Comments

bottom of page