Double Choc Cookies Two Ways

Holistic Nutritionist Natalie Brady has come up with a delicious recipe for a sweet treat that includes both a Paleo and a Vegan option. She had me at Double Chocolate!!

DOUBLE CHOC COOKIES TWO WAYS

“I personally love how easy they are to make! They are filled with wholefood ingredients and taste divine! They make the perfect snack, especially for when the 3pm sweet tooth calls! If you want to always have these cookies or a healthy snack on hand I highly recommend making a double batch and freezing half of them for a later date”.

PREP TIME 10 mins

COOK TIME 10 mins

TOTAL TIME 20 mins

YIELDS 8 Servings

Ingredients:
Recipe #1 – contains nuts 

2 cups almond flour 

¼ cup coconut oil, melted 

¼ cup maple syrup 

¼ tsp sea salt 

1 tsp vanilla extract 

¼ cup raw cacao powder 

½ cup dark chocolate chips

Recipe #2 – nut free 

2 cups ground sunflower seeds (about 1 & 2/3 cup whole seeds) 

¼ cup coconut oil, melted 

¼ cup maple syrup 

½ tsp sea salt 

1 tsp vanilla extract 

¼ cup raw cacao powder 

½ cup dark chocolate chips

Method:

Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.

Add almond flour or ground sunflower seeds (ground in a food processor/blender), melted coconut oil, maple syrup, salt, cacao powder into a medium bowl and mix together with a fork.

Fold in the chocolate chips.

Scoop heaped tablespoons of the dough onto the prepared baking sheet, it should make 8 cookies. You can place them fairly close together as they won’t spread much. Make them into either larger flatter cookies, or shorter thicker cookies.

Bake for 8-9 minutes until the edges are starting to brown. Remove from the oven and allow them to cool for 10 minutes.

Store in an air-tight container in the fridge for 1-2 weeks or freeze for a few months.

Enjoy! Natalie x