Every kid wants a cookie in his lunchbox – and let’s face it, so do most of us adults too! That’s why, I enjoy creating healthier treats that taste great without compromising good nutrition.
With back-to-school just around the corner, I thought it would be a great time to share this new-found favorite with you and your kiddos. These oh-so-chocolately cookies are a simple variation of my ever-popular Almond Flour Chocolate Chip Cookies recipe.
Super convenient – they can be frozen and placed directly into your child’s lunchbox for a quick and easy lunchbox treat that keeps both of you smiling!
For more kid-friendly lunch box ideas, be sure to check out “Back-to-School Lunchbox Ideas & Healthy Snacks.”
Ingredients
- 1/4 cup butter, softened
- 2 tbsp coconut oil
- 1/2 cup rapadura
(or coconut sugar
)
- 1/4 cup unsweetened fair trade cacao powder
- 1 tsp pure vanilla extract
- 1 large egg
- 1/4 tsp baking soda
- 1/4 scant tsp sea salt
- 1 1/2 cups blanched almond flour
- 3/4 cup fair trade chocolate chips
(65% cacao or higher)
- 1/2 cup crispy walnut pieces (optional)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet
with parchment paper
; set aside.
- Using a stand mixer
or hand mixer, mix together the butter, coconut oil and rapadura in a large bowl until very creamy (like frosting).
- Next, add the cocoa powder, vanilla and egg, mixing until well incorporated.
- Mix in the baking soda and salt. Then, slowly mix in the blanched almond flour, 1/2 cup at a time, until well blended.
- Using a spoon, fold in the chocolate chips and walnuts, if using.
- Drop dough by rounded tablespoonfuls about three-inches apart on the parchment paper-lined baking sheet. (For thinner, flatter cookies, use your fingers or palm of your hand to flatten the dough balls just a bit.)
- Bake approximately 9-10 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack
to finish cooling.
Notes
Time-Saving Tip: For quick, healthy lunchbox treats, freeze the cookies right on the baking sheet and then transfer frozen cookies to a freezer-safe container
*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!
Looking for more scrumptious almond flour cookie recipes?
Here are a few top reader favorites…
• Super Cinnamony Snickerdoodles(GF)
• No-Sugar “Sugar” Cookie Cut-Outs(GF)
• Simple & Delicious Thumbprint Cookies(GF)
Happy Summer! Joyfully Serving HIM, Kelly
I decided to make these today and they are SO good. I knew they would be good, but they have blown me away! Absolutely incredible! I can’t wait to share with my chocolate loving husband… Thanks for another great recipe Kelly!
Thanks for taking the time to leave a kind note, Melonie! I’m so happy you enjoyed this recipe! We can get into some serious debates in our house about which cookie is better the original CC or this Double CC. But since I am the only one willing to bake, I get to decide and this one is definitely a keeper. LOL! Blessings, Kelly 🙂
Kelly, I am allergic to almonds and hesitant to try almond flour. What could I substitute?
Patty
Hi, Patty. If you’re allergic to almonds, you should definitely avoid almond flour since it is simply ground blanched almonds. Unfortunately there is no simple substitute. If you’re looking for a grain-free cookie without almond flour, I recommend doing a google search for coconut flour cookies. Or if you are not grain-free, but gluten-free, you could search for a gluten-free, nut-free chocolate cookie recipe. At this point, I haven’t had luck developing a good coconut flour cookie, but I haven’t given up. Perhaps I will soon. 🙂 Blessings, Kelly