chocolate chip cookies with chocolate drizzle
Think chocolate chip cookie 2.0 with the added chocolate drizzle on top! The batter for this is SO good. There are no eggs in this recipe so you’re allowed to eat the batter without baking it! It was hard not to devour the batter before baking them, I’ll be honest! Chocolate chip cookie dough is my weakness. Whip these up when you’re looking for a healthier chocolate chip cookie that’s not filled with any weird or funny ingredients! I like to use 100% chocolate chips to keep the sugar content low in these cookies.
INGREDIENTS
1.5 - 2 cups almond flour
1 teaspoons vanilla extract
2 tablespoons coconut oil
1/2 teaspoon baking soda
Chocolate chips (measured with the soul + extra for drizzling on top)
1 tablespoon ground flaxseeds
4 tablespoons coconut sugar (taste and adjust sweetness level to your liking. You can also use monk fruit here, but you will likely not need as much, so taste and adjust as well)
4-5 tablespoons almond milk (start with 4 and go from there. I found around this mark was good to keep the batter not super dry but not super wet).
INSTRUCTIONS
Preheat oven to 350 degrees F. Line a pan with a baking sheet.
Mix all ingredients together and form into circles and then squish them down and shape them into cookies (they don’t really go down as they bake, so this is important).
Bake for 15 minutes or so (you don’t want to over bake them You want them soft and a bit gooey in the inside).
When they are out of the oven and cooled, drizzle extra melted chocolate on top and put in the fridge to set.
