Grain-free Chocolate Cookies. 7 Ingredients, one bowl, dairy-free and simple to make. A healthy cookie with no refined sugar and plenty of protein. Moist and chewy, with a brownie-like texture that is DEE-LISH.
Grain-Free Double Chocolate Cookies: the recipe you didn’t even realize you need. I’m not going to claim you can solve the worlds problems with a batch of these babies…BUT…they sure do make a lot of people happy when you make them.
I just returned from my 8th grade reunion in LA. Who does that? An elementary school reunion? If your hand isn’t up, I advise you to call some of your homies and get cracking to organize one. It was pure magic to be with classmates from 40 years ago. Nobody knows YOU, the authentic YOU better. Nobody takes you back to your essence and fills you with love in quite the same way. (OK….maybe a grain-free chocolate cookie can)….It was so nourishing for my soul, I’m still floating.
With Passover just under a week away, I’m traveling down memory lane once again. Or maybe I should say still!! One of the things I love most about Passover is that it makes me feel connected to my roots. In addition to making some of the traditional foods our family has eaten for generations, I make a wide variety of other foods that are healthy and tasty.
Looking for more passover inspo:
Kosher for Passover
For those celebrating Passover in just a few days, what’s on your mind? Immersed in planning and prepping and worried about what you’ll eat during the 8 days? Doing a spiritual cleaning along with prepping the house and the kitchen for the holiday? Stressed because there are only so many hours in the day and wondering how you will get it all done?
I’ll guess that whichever category you fall in, you’re likely in that category ALWAYS. Have you heard the expression, “wherever you go, there you are?” Well, it applies here beautifully. In the end, life is not about what happens, but rather how you handle it. And, how you handle Passover will likely be exactly how you handle life.
I took myself with me to LA this week. So, it wasn’t unusual that I found myself making dinner for family and friends while out there. It’s what I do. It’s how I stay centered and calm. Spending time in the kitchen is how I process my thoughts and experiences. Nourishing myself and others with healthy food makes me feel whole on every level.
At the last minute I realized I didn’t plan for a dessert. Remember, it was ME I had traveled with so I wasn’t going to let lack of time or ingredients push me to compromise my standards. I wanted something healthy and delicious, but not time consuming. A quick survey of my friend’s pantry and I had a plan.
My friend’s daughter and her friend came home from school and gave the cookies two thumbs up. Said they were almost like brownies (total compliment IMHO). Yay! I had something company worthy to serve. Not only that but these grain-free double chocolate cookies use just one bowl, 7 ingredients and 15 minutes of your time.
If you’re hosting either Easter or Passover this weekend, you’ll want to make a batch of these yummy chocolate cookies. Celebrating the arrival of spring? Cookies for you too! Having a rough day? You may want to make a double batch these cookies….because chocolate! If you’ve had a good week, celebrate with double chocolate cookies. These cookies are PERFECT regardless the occasion. An ordinary Wednesday is the perfect excuse to whip up a batch.
- 1 cup almond butter
- 1/3 cup maple syrup
- 2 eggs *
- 1/3 cup almond meal
- ¼ cup cacao (or unsweetened cocoa powder)
- ¼ cup chocolate chips
- Optional: sprinkle of sea salt.
- Preheat oven to 350. Line large baking tray with unbleached parchment paper or silpat mat.
- In a medium sized bowl, mix together almond butter, maple syrup and eggs. I find this easiest to do with a fork.
- Mix in almond meal and cacao powder stirring until well combined with no lumps
- Stir in chocolate chips.
- Scoop out dough with a spoon, using the back of another spoon to “drop” onto prepared baking tray. Spray a fork lightly with a neutral oil and press lightly press each cookie down. Lightly sprinkle with salt, if using.
- Cook for 10 minutes and allow to cool on the baking tray before removing.
- Store in airtight container for up to a week or freeze for up to 3 months.
TO MAKE VEGAN: substitute flax for the eggs. Mix 2 Tablespoons ground flax seeds into 1/3 cup water. Let it sit for 10 minutes and then add to recipe when eggs are called for.
Serving Size2 cookies
Amount Per Serving Calories 104Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 16mgSodium 32mgCarbohydrates 7gFiber 2gSugar 4gProtein 3g