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Double Chocolate Super Cookies

Indulge in the rich and decadent flavors of Double Chocolate Super Cookies, crafted with wholesome ingredients for a guilt-free treat. Made with either chickpea flour or coconut flour, these cookies are packed with protein and fiber. Unflavored collagen powder adds an extra protein boost, while baking soda and a dash of salt ensure the perfect rise and balance. Sweetened with monk fruit and infused with the deep, rich taste of cacao or cocoa powder, these cookies are a chocolate lover's dream. Coconut oil and unsweetened vanilla almond milk create a moist and tender texture, enhanced by a hint of vanilla extract. Dark chocolate chips add bursts of melty goodness in every bite. Enjoy these cookies as a nutritious snack or a delightful dessert.

INGREDIENTS

  1. Combine dry ingredients in a bowl and stir.

  2. Microwave coconut oil in a small glass bowl covered with a paper towel. Add oil and other wet ingredients to the dry and stir well.

  3. Add chips lastly. The batter is super sticky but just lick your fingers :) There are no eggs, which makes them that perfect chewy cookie. Makes 10-1 1/2” cookies.

  4. Bake at 350° for 10 minutes

     

    Notes: Why these cookies earned their super title:

    COLLAGEN - not only great for gut, skin, & nails but also helps with symptoms of arthritis, improves functionality during everyday activities, & has antiviral properties for an immune system boost.

    CHICKPEAS - iron, potassium, and full of fiber & plant-based protein

    CACAO POWDER -flavonoids which lower BP, improves blood flow so aids in prevention of clots & increases insulin sensitivity so decreases pre diabetes.

    COCONUT OIL - has anti-fungal, anti-viral, & anti-bacterial agents. Digests different than any other fats (goes straight from gut to liver for quick energy, no stomach bile needed to break down). It supports thyroid & hormone functions, lowers good cholesterol, & can increase metabolic rate (metabolism).

     

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2 comments

Could Almond flour be a substitution?
Olive oil instead of coconut oil?
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thepeachiespoon replied:
It’ll be 1 1/2 cups almond flour for the swap and adds much more fat per cookie. I honestly haven’t tried the olive oil as a swap. Softened butter may be better texture wise.

Teresa Sydorko

Can unsweetened coconut milk be substituted instead of almond milk?
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thepeachiespoon replied:
Any milk works😊

Gayle

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