This week we harvested herbs and lemons and enjoyed the rain and gray days of January. Lavender, mint and rosemary are full and fragrant, and are a remedy for so many things. Inspired by the earthy, florals in lavender, I spent a cloudy afternoon making these easy chocolate cookies while my homeschooler finished up some lessons and jumped on the newest Covid purchase of an indoor trampoline.
This recipe is very simple as the name suggests. The most complicated step is melting the chocolate with coconut oil in a double boiler or microwave, but after that, dump everything else in the bowl and you are done.
Also, we will be posting recipes and new projects to a new you tube venture, called Paper + Snacks. This recipe will be the first on the channel so please visit if you like this recipe. It will show you a little more on how to put these together, spoiler, it’s very simple.
Simple Heart Chocolate Cookie
These cookies are fairly quick and easy. Each cookie should be about 2 tablespoons and this will make about 10/12 cookies.
1 cup of dark chocolate chips
3 tablespoons coconut oil
1 egg or egg replacement
3/4 cup dark brown sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut flour
3/4 cup almond flour
Preheat, oven 350 degrees.
In a double boiler, medium size bowl, melt the chocolate with the coconut oil. Remove from the stove, and add all of the ingredients to the bowl, leaving the egg for the last step (to cool down mixture, and avoid it scrambling).
Using a wooden spoon or spatula, mix dough until fully combined and forms and smooth firm dough. With your hands, spread out the dough, and begin to use a cookie cutter to cut out shapes. You can also, scoop 2 tablespoons of dough and form a ball. Press the ball to flatten a bit.
Place cookies on a parchment lined cookie sheet. Bake for 10 minutes for soft, moist cookies.
Add a 1/2 cup of chocolate chips or slivered almonds to these cookies for extra sweetness and crunch.