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Triple Chocolate Cookies Recipe
For serious chocolate lovers only! These decadent cookies feature minimally processed cacao—a powerhouse of antioxidants, minerals and fiber. A hint of maca adds delightful, caramel flavor and you'll feel good sharing this dessert with family and friends!
INGREDIENTS9 oz. dairy-free semi-sweet chocolate chips, divided 3 Tbsp. coconut oil 2 Tbsp. Navitas Organics Chia Powder ⅓ cup plant-based milk of choice ½ cup + 2 Tbsp. whole wheat flour or gluten-free baking mix 2 Tbsp. Navitals Organics Gelatinized Maca Powder 3 Tbsp. Navitas Organics Cacao Powder ¼ tsp. baking soda ½ tsp. baking powder ¼ tsp. sea salt ⅔ cup coconut sugar 1½ tsp. vanilla extract 3 Tbsp. Navitas Organics Cacao Nibs |
DIRECTIONSHeat the oven to 350° F. Line two baking sheets with parchment paper and set aside. In a small saucepan over the lowest heat, warm one cup of chocolate chips with the coconut oil until melted. Stir until smooth and set aside for 10 minutes to cool. Whisk together the chia powder and almond milk in a small bowl. Set aside for 5-10 minutes to let the mixture gel. In a medium mixing bowl, mix the flour, maca powder, cacao powder, baking soda, baking powder, and sea salt. In a separate mixing bowl, add the melted chocolate, coconut sugar, chia mixture, and vanilla and whisk well. Add the dry ingredients and mix until just combined. Fold in the cacao nibs and remaining chocolate chips.. Refrigerate the dough for 20 minutes. In heaping tablespoons, spoon the dough onto the cookie sheets and flatten into a half-inch layer with your hand or the bottom of a greased cup. Bake the cookies one sheet at a time on the center baking rack for 14-16 minutes. Let cookies cool completely on baking sheets. Will last for up to one week stored at room temperature, or up to two months wrapped and frozen. Makes 24 cookies
Submitted by Julie Morris | Luminberry |
For serious chocolate lovers only! These decadent cookies feature minimally processed cacao—a powerhouse of antioxidants, minerals and fiber. A hint of maca adds delightful, caramel flavor and coconut palm sugar sweetens naturally. You'll feel good sharing this dessert with family and friends!
Ingredients
- 9 oz. dairy-free semi-sweet chocolate chips, divided
- 3 Tbsp. coconut oil
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2 Tbsp. Navitas Organics Chia Powder
- ⅓ cup plant-based milk of choice
- ½ cup + 2 Tbsp. whole wheat flour or gluten-free baking mix
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2 Tbsp. Navitals Organics Maca Powder
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3 Tbsp. Navitas Organics Cacao Powder
- ¼ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. sea salt
- ⅔ cup coconut palm sugar
- 1½ tsp. vanilla extract
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3 Tbsp. Navitas Organics Cacao Nibs
Directions
- Heat the oven to 350° F. Line two baking sheets with parchment paper and set aside.
- In a small saucepan over the lowest heat, warm one cup of chocolate chips with the coconut oil until melted. Stir until smooth and set aside for 10 minutes to cool.
- Whisk together the chia powder and almond milk in a small bowl. Set aside for 5-10 minutes to let the mixture gel.
- In a medium mixing bowl, mix the flour, maca powder, cacao powder, baking soda, baking powder, and sea salt.
- In a separate mixing bowl, add the melted chocolate, coconut palm sugar, chia mixture, and vanilla and whisk well. Add the dry ingredients and mix until just combined. Fold in the cacao nibs and remaining chocolate chips.. Refrigerate the dough for 20 minutes.
- In heaping tablespoons, spoon the dough onto the cookie sheets and flatten into a half-inch layer with your hand or the bottom of a greased cup. Bake the cookies one sheet at a time on the center baking rack for 14-16 minutes.
- Let cookies cool completely on baking sheets. Will last for up to one week stored at room temperature, or up to two months wrapped and frozen.