I love chocolate and this healthier version of double chocolate deliciousness does not disappoint! Enjoy!
Total Time: 20 minutes
1 cup all-natural almond butter (I use http://amzn.to/2BVjSQg)
2 large eggs
2 teaspoons organic vanilla extract (I use http://amzn.to/2BTrhiZ)
2/3 cup coconut sugar ( I use http://amzn.to/2nUIVuc)
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground instant coffee
3 tablespoons raw cocoa powder ( I use http://amzn.to/2Hb5sLi)
1/2 cup dark chocolate chips (I use https://amzn.to/2Gf0U5x)
Pink Himalayan salt - optional - (I use https://amzn.to/2IUJTiL)
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Mix all dry ingredients in a small bowl.
In a separate bowl, mix all wet ingredients. Slowly add dry ingredients to wet ingredients until well combined. Fold in chocolate chips.
Scoop 2tbsp at a time and roll dough into a ball. Once you've placed all the balled dough onto the baking sheet, use a fork to press the cookies down just slightly.
Then add more chocolate chips on top if desired and a sprinkle of Pink Himalayan salt (optional).
Bake cookies at 350ºF for 10 minutes.
Remove from oven and enjoy the deliciousness!