Double Chocolate Cookies

Double Chococlate Cookies 3

These decadent cookies are rich and chocolately! I think the consistency falls between a cookie and a muffin top. They are quite thick and dense, but in a good way. A hearty cookie with substance. Did you know that dark chocolate contains antioxidants? Specifically flavanols, which have been shown to have a positive influence on the vascular system. Now, before you run and grab a chocolate candy bar or whole chocolate cake, you need to understand that not all forms of chocolate contain high levels of flavanols. Have you ever tasted straight cocoa? Cocoa has a very strong, bitter taste, which comes from the flavanols. When cocoa is processed into chocolate products, it goes through several steps to reduce this taste. The more chocolate is processed the more flavanols are lost and as you can guess, most commercial chocolate is highly processed. Never fear! Just make sure to choose dark chocolate that has a cacao content of 70% or higher (or as high as you can find) and look for cocoa powder that has not undergone Dutch processing. In the meantime, savor one of these cookies. You know you want to!

2 tablespoons coconut oil

2 tablespoons chocolate spread (such as: Peanut Butter & Co. Dark Chocolate Dreams)

1/2 cup agave nectar

2 tablespoons flaxseed meal mixed with 5 tablespoons hot water (let sit for 5 minutes to “gel”)

1/2 cup unsweetened applesauce

2 teaspoons vanilla

2 cups gluten-free flour

2 teaspoons baking soda

1/8 teaspoon salt

1/2 cup cocoa

1/2 cup dark chocolate chips (try to use 70% cacao or more)

Cream together, with an electric mixer or stand mixer coconut oil, chocolate spread, agave nectar, flax gel, applesauce, and vanilla. Stir in flour, baking soda, salt, and cocoa. Fold in chocolate chips. Batter will be thick.

Use a large cookie scoop to measure out dough. Roll each scoop into a ball. Place dough balls on a silpat-lined or parchment-lined cookie sheet. Flatten the balls to desired shape. Bake at 375 degrees for 12 minutes. Remove from oven and allow to cool on cookie sheet for a few minutes. Transfer cookies to a wire rack and let cool completely. Enjoy!

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