Piles and piles of Triple Chocolate Cookies!!! It must be Easter or something!? 😂
... This way you can "stretch" your chocolate binging over a greater volume of awesomeness (and budget)- with at least a few healthier upgrades snuck in there too.
You could even make them Quadruple chocolate cookies that look like decorated Easter eggs by forming them into the shape of eggs and drizzling melted white chocolate over!
The benefit of these cookies is they won't change shape when baking so form them as you like.
... You might want to reduce the sugar to half of your doing that though 😅
2 ½ Cups (180g) Coconut, desiccated
¾ - 1 Cup (120g) Coconut sugar (or other)
1 Cup (140g) Buckwheat flour
⅔ Cup (60g) Cacao
3 Tbsp (25g) Flaxmeal, or 2 Tbsp Psyllium
¼ tsp Salt
¼ Cup (35g) Cacao nibs (optional)
¼ Cup (35g) Dark chocolate chunks
2 tsp Vanilla
¼ Cup (60g) Non-dairy milk of choice or water
¼ Cup (60g) Water
½ Cup (110g) Cold-pressed organic sunflower oil or other light-flavoured oil
🍪 Combine all the dry ingredients in a mixing bowl. Mix well.
🍪 Pre-heat the oven to 180°C (350°F).
🍪 Pour the liquid ingredients over and mix into a dough.
🍪 Add more flour (1 Tbsp at a time) if it seems too wet and sticky. Add a dash more liquid if it is not quite holding together easily.
🍪 Form your desired cookie size and shapes and place them on a baking tray. They won’t change shape so you can place them close together. (paper not needed).
🍪 Bake for 10minutes.