5 years ago

Double Chocolate Chip Cookies

These decadent, extra-chocolaty cookies are full of wholesome, good-for-you ingredients!

Makes about 26 cookies
Preparation time: 25 minutes
Baking time: 7-9 minutes

1 cup organic quick rolled oats
¾ cup Bob’s Red Mill Almond Flour
1 teaspoon baking soda
¼ cup unsweetened cocoa powder
¼ teaspoon sea salt
1 L&B large organic egg
⅓ cup organic maple syrup
1 teaspoon pure vanilla extract
½ cup Nutiva Coconut Oil, lightly heated just to melt
1 ¼ cups organic bittersweet chocolate chips


  1. Heat oven to 350 F.
  2. Put quick rolled oats into a food processor or blender and process until they have the consistency of flour/meal.
  3. Combine the next four dry ingredients in a large bowl.
  4. Whisk the egg in a smaller bowl. Add the maple syrup, vanilla extract and melted coconut oil.
  5. Mix wet ingredients into the dry ones. Add chocolate chips.
  6. Using a tablespoon, drop a slightly rounded spoonful of dough onto a greased pan and press down a bit to form into a nice shape. Repeat until all dough is used.
  7. Bake for 7-9 minutes. Do not overbake.
  8. Cool completely and store in an airtight container.