ChocolateLow-Carb

Double Chocolate Cookies

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If I had to pick a favorite food it would probably be icecream, then cookies. So after torturing myself looking at pictures of insanely good icecream sandwiches, I knew it was time to face it. I had attempted making on plan cookies before, but they didn’t exactly work. I’ve always loved cookies, so for the first six months I was on plan I missed them something awful. But there’s no need to go without cookies. Or ice cream, for that matter.

Double Chocolate Cookies (1)

I mixed together a batch of dough, popped ’em in the oven, and waited for the outcome. I pull them out…they look good. Taste.

Double Chocolate Cookies (5)

Double Chocolate Cookies (7)

Oh my goodness. Why? Why did I wait so long to try? Soft, gooey, and chocolatey. Deliciously dark and rich. I scooped Black Raspberry Chocolate Chip Ice Cream onto a cookie and topped it with another. It doesn’t get better. You need to go make them right now. I don’t think it should take much convincing to get you to make something chocolate!

Double Chocolate Cookies
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Ingredients
  1. 2 Large Eggs
  2. 1/4 cup Coconut Oil, melted
  3. 1/4 cup Baking Blend
  4. 1/4 cup Cocoa Powder
  5. 1 tsp. Instant Coffee
  6. 1 tsp. Baking Powder
  7. 1/2 tsp. Stevia
  8. 1/4 tsp. Salt
  9. 1/2 cup Sugar-Free Chocolate Chips
Instructions
  1. 1. Preheat oven to 375°F.
  2. 2. Whisk eggs and coconut oil together until creamy.
  3. 3. Add everything except chocolate chips, and whisk together.
  4. 4. Fold in chocolate chips.
  5. 5. Scoop heaping teaspoon fulls of dough onto a cookie sheet.
  6. 6. Bake for 10 min.
Yield
  1. 7 cookies
Notes
  1. You can use a chopped 85% chocolate bar for the chocolate chips.
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