Prep Time10 minsCook Time10 minsTotal Time20 minsYields8 Servings

These double chocolate cookies are paleo and vegan friendly. 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 that 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.

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:

1

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

2

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

3

Fold in the chocolate chips.

4

Scoop 1 heaped tbsp 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.

5

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

6

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

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

Directions

1

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

2

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

3

Fold in the chocolate chips.

4

Scoop 1 heaped tbsp 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.

5

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

6

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

Double Chocolate Cookies – 2 Ways! (Paleo & Vegan Friendly)