It’s my other favorite cookie recipe! This has been my JAM on Refeed Days–I have been eating one of these at 5 AM before my workout. It’s awesome!
My cookies look very different than other people who have made them–I am sure I messed up the recipe somehow, but even if I didn’t and it was just a weird fluke, they still taste awesome (honestly, I think I may have accidentally used almond flour instead of coconut flour). My cookies spread out more than they puffed up, so they are a little thin and kind of flimsy. But it’s a chocolate cookie, so I kinda don’t care. If it tastes good, I’m okay with it.
Just like last week’s cookie, I’m only eating one or two per Refeed Day, so the batch went into the freezer. I take the cookie out the night before and thaw it in the fridge, then microwave for 10 seconds right before I eat it. It’s a very moist cookie, so be sure you have a napkin around!
Double Chocolate Cookies (from Fixate)
¼ cup extra-virgin organic coconut oil, melted
½ cup unsweetened applesauce
1⁄3 cup pure maple syrup
¼ cup canned lite coconut milk
1⁄3 cup coconut flour
¼ cup whole wheat flour
½ cup unsweetened cocoa powder
¼ cup dark chocolate chips, 70% cacao (or more)
Preheat oven to 350° F.
Lightly coat baking sheet with spray. Set aside.
Combine oil, applesauce, maple syrup, and coconut milk in a medium bowl; mix well. Set aside. Combine flours and cocoa powder in a small bowl; mix well.
Add flour mixture to applesauce mixture; mix until well blended. Add chocolate chips; mix until blended.
Drop by rounded Tbsp. onto prepared baking sheet. Bake for 10 to 12 minutes or until firm.
1 cookie is 1 yellow container.