Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies


26 cookies


  • 1 cup organic quick rolled oats
  • ¾ cup Bob’s Red Mill Almond Flour
  • 1 teaspoon baking soda
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoons sea salt
  • 1 L&B large organic egg
  • 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.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.