The other night my husband and I had a crazy craving for cookies. Not just any cookies would do, they HAD to be chocolate chip cookies. I looked at what I had in the pantry as far as ingredients, and I got to work.
Out came these beauties, and just looking at this picture is making my mouth water. Unfortunately they are long gone..until next time!
Here is how I did it, and I hope you enjoy them as much as we did 😉
-Makes about 16 cookies-
-2 cups almond flour (I always stick to bobs red mill)
-1/2 tsp baking powder
-pinch of salt
-2 eggs at room temp
-3/4 cup coconut sugar
-1 green and blacks 70% dark chocolate bar
-2 tbsp grass fed butter (Kerrygold)
-3 tbsp melted coconut oil
-1 tsp vanilla extract
-Preheat oven to 350 degrees
-In a large bowl, combine all the wet ingredients, plus the coconut sugar. With a hand mixer on low, mix till they are combined.
-Next add in the rest of the dry ingredients, still mixing on low.
-Chop up the chocolate bar on a cutting board with a large knife. leaving chunks as big as you would like. toss them in the bowl with the batter, mixing in with a spoon.
-Line a cookie sheet with parchment paper and using a small spoon, put the batter about 2 inches apart. with damp fingers (this batter tends to be sticky) press down the cookies just a little bit.
-Bake for 15 mins, turning the pan in the oven about half way so they all brown evenly. When they are done they should be a caramel color, like pictured above.
Cool on a wire rack and then enjoy with a glass of almond milk! (or regular milk)
Kate's Clean Plate 
Yum!! These look really good! Check out my post on grain free chocolate chip espresso cookies, they seem similar to these! 🙂