Nourish the Budding Lotus

Cocoa Chocolate Chip Cookies

The holidays are coming, work is slow, it is cold and dark…and I am craving chocolate.  As I mentioned in a previous post, I have been enjoying Pamela’s Dark Chocolate, Chocolate Chunk Cookies, but I truly prefer to bake for myself.  Since I didn’t have my own cocoa cookie recipe yet, I decided to do some research.

I was looking for a great gluten-free chocolate cookie with simple ingredients and knowing that I have enjoyed Elana’s Pantry cookie recipes before, I thought I would check her site out first.  I have adapted her Double Chocolate Mocha Cookies by substituting in some of my preferred ingredients and ensuring that the cookies still come out with a nice balance of moist and crunch.

I had great fun taking photos of the cookies too.  Any good food photographer must taste their subject in order to capture the true essence of their work…right?  Well, as you will see, one shot turned into an accident, and then…a feast!

I hope you enjoy these cookies and be sure to share with me your own cookie devouring experience.

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Cocoa Chocolate Chip Cookies

2 1/4 c gluten free almond flour
1/4 c cocoa powder
1/2 t baking soda
1/2 t salt
1/4 c coconut oil
1/4 c agave
1/4 c almond milk
1 T vanilla extract
3/4 c dark chocolate chips

Preheat oven to 350F.  Prepare baking sheets with parchment paper and set aside.

Combine flour, cocoa, salt and baking soda in a large bowl.

In a separate medium bowl combine coconut oil, agave, milk and vanilla extract.

Add liquid ingredients to dry ingredients until completely integrated.

Add chocolate chips.

Scoop cookie dough onto the parchment paper.  (I use a cookie scoop which helps because the dough can be a little sticky.)

Bake in the oven for 7 -10 minutes for soft/moist cookies (they will seem undercooked but don’t be fooled) or 10-15 minutes of you like your cookies to have more crunch.  Let the cookies cool on a baking sheet.

Devour!
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