Everyone loves cookies. When I moved to this lifestyle I went through such a learning phase when it came to baking where I had to learn a whole lot of new ingredients and how they behaved; I was sure I would never get anything to taste as good as I once used to.
Boy, was I wrong. It’s so comforting to know I can still bake delicious treats and they won’t have the same effect on me as the old ones did. These delightful Double Chocolate Chunk Cookies are super soft and chewy, and even gooey when served fresh out of the oven.
Because of their ingredients, they’re best served and eaten on the same day. If you’re not going to eat them on the same day, simply freeze and then thaw when you do want (I totally recommend placing into the oven for a few minutes once they’re thawed!).
Mmmm writing about them is making me want them all over again… Delicious. They take a whole 5 minutes to throw together, so beware that these little babies are addictive!

Prep Time | 5 minutes |
Cook Time | 8-10 minutes |
Servings | cookies |
- 1/4 cup blonde coconut sugar
- 1/2 cup cocoa powder
- 1 tsp Baking soda
- 1 cup almond butter
- 2 eggs
- 2 tsp vanilla extract
- 1/3 cup chocolate chips either over 70% dark chocolate or Enjoy Life Dark Morsels
Ingredients
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- Preheat the oven to 180c and line a tray with baking paper.
- In a bowl, whisk together the coconut sugar, cocoa powder, and baking soda until there are no lumps of cocoa powder.
- Stir in your almond butter, eggs, vanilla extract, and chocolate chunks/chips until completely combined.
- Using a spoon, scoop out a bit of cookie dough onto your baking paper and repeat until you have 8-10 similar sized cookies. Dip your finger in a little water, flatten the cookie a little and smooth out the edges.
- Bake for 8-10 minutes.
- Enjoy warm and freeze any leftovers.
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