Who doesn’t love a chocolate chip cookie? These cookies are rich and satisfying and perfect for that sweet, chocolate-y fix!
You can either use chocolate chips to make these, or roughly chop a chocolate bar (e.g., Lindt 90%). I prefer the latter method as the smaller shards of chocolate will melt through the cookies, while the bigger chunks will create a delicious chocolate-y bite.
This recipe produces cookies that have a gentle crisp at the edges, and are soft and crumbly in the middle.
Preparation timeHands-on: 15 minutes Overall: 30 minutes
| Total Carbs | 3.6 | grams |
| Fiber | 1.3 | grams |
| Net Carbs | 2.3 | grams |
| Protein | 3.3 | grams |
| Fat | 15.3 | grams |
| of which Saturated | 5 | grams |
| Energy | 157 | kcal |
| Magnesium | 43 | mg (11% RDA) |
| Potassium | 113 | mg (6% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (8%), fat (86%)
Ingredients (makes 16 cookies)- 1 cup Almond Cashew Butter or nut butter, seed or coconut butter of choice (250 g/ 8.8 oz)
- 1/4 cup softened virgin coconut oil or ghee (57 g/ 2 oz)
- 1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
- 1 large egg
- 1/3 cup dark 90% chocolate chips, or roughly chopped chocolate (60 g/ 2.1 oz)
- 1/2 tsp sea salt flakes or 1/4 tsp fine sea salt
- Preheat oven to 160 °C/ 320 °F. Add the nut butter, melted coconut oil, erythritol and an egg to a mixing bowl, and mix until combined.
- Stir through the chocolate.
- Roll into 16 small balls (about 30 g/ 1.1 oz each), and place on a greased baking tray. Use a fork to flatten down slightly, and then sprinkle with the sea salt.
- Bake for 12 – 14 minutes, keeping an eye on them to ensure they don’t burn.
- Allow to cook completely on the tray – they will be quite soft and delicate while warm, but will harden and crisp up as they cool down.
- Store in an air tight container for up to a week.
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