These Triple Chocolate Cookies are hands down one of my favorite desserts I have ever made. Not only are they so easy to make, they are crispy yet chewy and full of chocolate. If you know me, you know that I believe a dessert is not a true dessert without chocolate. And if you didn’t know that, well, now you do!
A couple notes about Triple Chocolate Cookies:
Make sure to press down on the cookie!
Before baking the cookies, make sure you press down on the ball of dough. These cookies don’t have butter and a ton of sugar so the spread on the cookie is very minimal. By pressing down, you are helping shape the cookie.
Use high-quality chocolate:
One of the first lessons I learned in culinary school was your final product can only be as good as the ingredients. Meaning, if you use low quality ingredients in your baked goods or when you’re cooking, the final meal will not be as good as it could have been. When it comes to chocolate, don’t skimp out and buy Hershey’s or a chocolate bar that’s full of wax, emulsifiers, sugar and is arguably not even real chocolate. Buy a nice high quality bar of chocolate or chocolate chips that are allergen-free, fair trade certified and has a high percentage of chocolate. I love using Hu Kitchen or Eating Evolved since they are sweetened with coconut sugar and are certified organic.
SAVE TO PINTEREST!
Interested in more vegan dessert recipes? Make sure to check these out!
Triple Chocolate Cookies
- 3/4 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp flaxseed meal or ground flaxseeds
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/4 cup almond butter
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips (I like using Enjoy Life or Eating Evolved chocolate bar chopped up)
- 1 cup chocolate chips or chocolate bar of choice
- Preheat oven to 350 degrees and line a baking tray with parchment paper
- In a large bowl, combine the almond flour, coconut flour, flaxseed meal, cocoa powder, baking soda, and salt. I like to use a whisk to make sure everything is mixed well
- To the same bowl, add the almond butter, melted coconut oil, maple syrup, vanilla and 1/2 cup chooclate chips (or chopped chocolate pieces). Use a spatula or wooden spoon and mix until everything is incorporated
- With a small cookie scoop or with your hand, scoop 12 balls of the cookie dough and place on the baking tray. With the palm of your hand, gently press the cookie flat. Bake in the oven for about 15 minutes or until the cookies start to crisp up on the edges
- While the cookies are baking, create a double boiler over the stove with a pot of hot water and a heat safe bowl over top of the pot. Place the one cup of chocolate in the bowl and melt. You can also use a microwave to melt the chocolate if you prefer
- Once the cookies are baked, remove them from the oven and allow them to cool. Once cool, take one cookie and dip it about half way into the melted chocolate. Continue with all the cookies. Once the cookies are dipped, place the try in the fridge to cool fast or let them sit on the counter while the chocolate hardens. Enjoy!