How to Make Double Chocolate Cookies: Run Fast Eat Slow

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Prep dry ingredients: measure out teff flour, almond meal, and Dutch process cocoa.

Melt unrefined virgin coconut oil and measure out pure maple syrup.

Mix dry ingredients together until evenly incorporated.

Add wet ingredients to dry ingredients and mix until homogeneous.

Option to refrigerate dough overnight for a more tender cookie or bake immediately.

Scoop some cookie dough onto a baking sheet, pressing some down and leaving others as is.

Bake cookies in the oven for 12 minutes.

Let cookies cool completely on a wire rack after baking.

Taste the flattened cookie: note the pronounced coconut flavor and brownie-like texture.

Taste the non-flattened cookie: note the puffy, cakey texture and similarity to the flattened version.

Refrigerate remaining dough overnight and bake the next day in the same manner.

Compare the texture of the cookies baked from chilled dough to those baked immediately.

Cooking Techniques

Equipment Needed

Dietary

Allergens