Who can resist Chewy Double Chocolate Chip Cookies?! I can’t 🤪. I am beyond pleased with how these turned out and I absolutely know that you will fall in love with them too. These little babies are gooey, chewy, chocolatey, and an absolute delight. They also come together quickly so they can even be made on a weekday night (and then gobbled up straight away 😉).
The best part is that this recipe only contains a few real food and delicious ingredients. Smooth, runny almond butter meets a bit of coconut oil, maple syrup, non-dairy milk, and coconut sugar. You then add cocoa powder, chestnut flour, baking powder, some salt, and chocolate chips. Mix well.
In addition – these only need baking for about 12 minutes in order to be ready!! The only downside I have to point out is that with the gluten-free flour used, they are very soft when coming out of the oven. So, unfortunately, you have to wait until they are fully cooled in order to eat them. Else, use a fork (I have done this 😉) if you are too impatient to wait. Yum!!
Why are these Chewy Double Chocolate Chip Cookies good for you?
Chestnuts
Chestnuts have a mild and sweet taste and are incredibly versatile. From sweet to savory (or roasted!) – there is an option for everyone. I recently recovered chestnut flour for baking, and I have to admit I am hooked. It has a mild, sweet flavor, which perfectly complements baked, sweet, goods. Not only are chestnuts incredibly delicious, they are also associated with some really cool health benefits. Chestnuts contain a lot of copper, manganese, vitamin B6, vitamin C, and thiamine, amongst others. They also pack quite a bit of protein and fiber. The fiber found in chestnuts is a great prebiotic inside our intestine. It allows good-gut bacteria to feed on it. Once they have fed on said fiber, they produce short-chain fatty acids, which are a great source of energy for us.
As always, we have to mention the great antioxidant qualities of chestnuts. As you know, antioxidants, and their abilities to eliminate free radicals and thereby combat oxidative stress in our bodies is a recurring theme on this blog. The antioxidants founds in chestnuts have been shown to protect your eyes and retinas, especially against blue light. Some of them have also been shown to lower your risk of heart disease, reduce insulin resistance, and may even stop the growth of tumor cells. Chestnuts are also a great source of potassium. Potassium has been shown to reduce blood pressure, which again, supports the heart health aspect. Not too bad for the humble chestnut, am I right??!
How can I adjust these Chewy Double Chocolate Chip Cookies to my dietary requirements?
These cookies are vegetarian, vegan, gluten-free, and dairy-free. Be sure to use paleo-approved baking powder and chocolate in order to make these cookies but then they are also paleo-approved. If you would like to make these cookies nut-free, simply swap the runny almond butter for sunflower seed butter.
Similar Posts on the Blog
There are so many good cookies on the website!! If you loved this recipe, be sure to also check out the following ones:
Chewy Pumpkin Spice Chocolate Chip Cookies
Chocolate Hazelnut Brownie Bites
And that is it for this week 😍. I hope you enjoy these super delicious, easy, and double-chocolate chewy cookies as much as we do over here!! They are truly divine. As always, please let me know what you think by either commenting below and/or rating the recipe. I cannot wait to hear from you!! Happy cookie-baking 🍪 everyone.
Chewy Double Chocolate Chip Cookies
Course: Dessert, cookiesCuisine: Gluten-free bakingDifficulty: Easy10
servings15
minutes12
minutesThese Chewy Double Chocolate Chip Cookies are an absolute chocolate heaven!! They are perfection and deliciousness in one. Enjoy!
Ingredients
- Wet ingredient
1 tbsp 1 coconut oil, melted
2 tbsp 2 maple syrup
1/3 cup 1/3 (80 gr.) runny almond butter
2 tbsp 2 non-dairy milk
2/3 cup 2/3 + 2 tbsp (100 gr.) coconut sugar
- Dry ingredients
3 tbsp 3 cocoa powder
70 gr. 70 chestnut flour – see notes*
1.5 tsp 1.5 baking powder
A generous pinch of salt
250 gr. 250 dark chocolate, chopped
More salt for sprinkling on top
How to
- Preheat your oven to 180 degree Celsius (350 Fahrenheit) and line a baking tray with parchment paper
- Wet ingredients
- Add the coconut oil and maple syrup to a small pot and place on low heat. Add the runny almond butter, non-dairy milk, and coconut sugar to a mixing bowl and mix well. Once melted, also add the coconut oil and maple syrup
- Dry ingredients
- Add the cocoa powder, chestnut flour, baking powder, and generous pinch of salt to the wet ingredients and mix well. Last but not least, fold in the chocolate chips
- With slightly wet hands form balls and place on the baking tray, gently flatten. Put into the oven and bake for about 12 minutes. Take out, add a bit more salt, and let cool completely – the cookies will be very soft but will begin to harden once cooled. Enjoy!!
Notes
- * If you would like to replace the chestnut flour with another gluten-free flour, use sorghum or cassava and add about 100 to 110 gram
