We have to admit something: this isn’t a new recipe. It isn’t even a Honey Mama’s creation. It was borrowed from Texanerin a few months ago, and we’ve been enjoying batch after batch of these delicious cookies ever since, applying our own little tweaks along the way. They’re incredibly decadent, and even though they should have been introduced to you back before Christmas, we love how they are arriving on our blog just before Valentine’s Day. Pretty apropos since February is the month most devoted to love, and what says love better than chocolate?
We used chopped pieces of our CocoNoNut bar as a stand-in for chocolate chips here, but you could use any flavor with the same stellar results. If this hasn’t been mentioned before, our bars taste AMAZING in cookies! Most of us are suckers for an ooey, gooey chocolate chip cookie, but our chunks lend a fudgy texture to baked goods that takes your average cookie to an entirely new level.
Bake a batch of these cookies to share with your sweetie (or your mom, sister, housemate, best friend…you get the picture). It’s all about sharing the love, baby. You could also just squirrel them away for some solo noshing. Shhhh…your secret is safe with us.
“Double the Chocolate, Double the Love” Cookies
Adapted from a recipe by Texanerin
¾ cup almond flour
¼ cup coconut flour
⅓ cup + 4 tsp. cocoa powder
1 tsp. baking soda
¼ tsp. salt
⅓ cup + 1 T. softened virgin coconut oil
¾ cup coconut sugar
¼ cup + 2 T. creamy almond butter
1 ½ tsp. vanilla extract
1 large egg (or 1 chia egg)
1 Honey Mama’s CocoNoNut bar, chopped
Sift almond flour, coconut flour, cocoa powder, baking soda, and salt into a medium mixing bowl. Set aside.
In a large mixing bowl, use an electric hand mixer on medium speed to beat together the coconut oil and sugar until well combined, about 1 minute. You could also used a stand mixer here.
Beat in the almond butter and vanilla extract, then reduce the speed to low. Add the egg, and mix until well incorporated. Add the flour mixture, and stir by hand until fully combined. Fold in the chopped Honey Mama’s pieces. Place the bowl in the refrigerator for about 1 hour, until the dough firms up a bit.
Heat oven to 350°, and line a baking sheet with a piece of parchment paper.
Remove the dough from the fridge, roll it into 8 balls, and place the balls 3″ apart on the prepared baking sheet. Press the balls down lightly with the palm of your hand.
Bake for 11-14 minutes, or until the surface of the cookies no longer appears wet. They’ll be very soft but will continue to firm up as they sit on the cookie sheet. Let cool completely before storing in an airtight container. They will keep at room temperature for up to 3 days.
Makes 8 large cookies
Whereas most recipes call for melted coconut oil, this one works best if the oil is just softened slightly. Melted oil may result in a cookie dough that spreads while baking, producing an oilier cookie overall. Soften your coconut oil just enough that you can easily mix it with the sugar.
The author of the original recipe suggests that you can make these cookies vegan by substituting a “chia egg” for the regular egg. We didn’t try this method in our kitchen, and can’t speak to the results. If you want to give it a go, you can find instructions on making a chia egg here.