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This recipe was inspired by the recipe I found on Health-Bent.com for their Paleo Double Chocolate Chunk Cookies.
I was really craving some chocolate chip cookies, but if I’m going to eat something sweet then it needs to be somewhat good for me too.
These are dense little cookies – full of of protein from the nut butter, eggs, and flax meal. One was all that I needed to satiate my craving!
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In addition, my affiliate partner, Tropical Traditions, is where I get all of my coconut products from and if you make a purchase from them through any of my links, you will receive a free copy of their Virgin Coconut Oil book, and I will receive a discount coupon for referring you.
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Chocolate Nut Butter Cookies – Gluten Free
- 2 cups organic nut or seed butter of your choice (sunflower seed is my fave!)
- 3 pastured eggs
- 1/4 cup fresh ground flax meal (always by flax seeds and grind them right before use. Flax meal goes rancid very quickly)
- 1/2 cup high-quality, organic cocoa powder
- 1/2 cup soy-free dark chocolate chips
- 1 teaspoons vanilla
- 1/8 cup coconut sugar
- 12 drops stevia
- coconut oil for pans
Cream the peanut butter and eggs together until smooth. Add in the rest of the ingredients and mix until combined. The dough is going to be crumbly so you will need to shape each cookie by hand. I found that refrigerating the dough for a few minutes helps (and definitely keep it in the fridge between batches). Shape and flatten the cookies to your desired size – this is not the kind of dough that spreads. Place cookies on a cookie sheet that has been greased with coconut oil.
Bake cookies at 350 degrees for 13 minutes. They may seem undercooked when you take them out, but they firm up as they cool. Makes approximately 18 cookies.