What is better than chocolate? More chocolate, of course! 😀
Here’s an easy-to-make recipe for delicious double chocolate cookies. They are great for people who follow a dairy-free, gluten-free, low-carb or paleo diet, and for everyone who loves chocolate cookies.
They are chocolatey, soft, moist, cakey and fluffy, and they require just a few ingredients.
This recipe makes about eight cookies, but they are quite satisfying because of the tahini. Don’t forget to eat in moderation.
- 1 egg
- Sweetener of your choice – to taste
- 1 tablespoon of coconut oil
- 1/3 teaspoon of baking soda
- 3-4 tablespoons of cocoa powder
- 4-5 tablespoons of tahini or another nut butter
- Chopped chocolate or chocolate chips
Preheat your oven to 180°C (350°F).
Whisk the egg (the more you whisk, the fluffier your cookies will be).
Add sweetener of your choice and coconut oil, and mix well.
Add the cocoa powder and give it a good mix.
Then add the tahini and mix again. The mixture should be rather thick and sticky. If it’s too runny, add some more tahini.
Add the baking soda and mix again. Basically, you add the ingredients one by one and mix until each of them is well incorporated.
Lastly, add the chopped chocolate (or chocolate chips) and mix everything together.
Cover your baking tray with baking paper and put spoonfuls of the mixture onto it. Make sure there’s enough space between the cookies, because they tend to spread. If you want your cookies to have a nicer shape, you can use a piping bag.
Bake for 10-12 minutes.
Let them cool down and enjoy! 🙂
If you like the recipe, share it with your friends!