Calling all CHOCOLATE LOVERS!
It’s not Christmas without a little chocolate right? If you are a chocolate lover then you are going to love these Salted Triple Chocolate Cookies. They contain 100% cacao chocolate, cacao powder, and cacao nibs which I like to call nature’s chocolate chips!
I consider chocolate a health food. However, it’s important to make sure the dark chocolate you select is not filled with additives like milk, soy lecithin and a lot of sugar. If you want these cookies to be completely sugar free then select a 100% cacao bar. To go light on the sugar I recommend 72% or lower. The higher the percent of cacao the better!
You might be asking what is so great about chocolate. Well, let me tell you! Chocolate is overflowing with antioxidants, minerals, and healthy fats.
With 3 sources of high-quality chocolate, these cookies really pack a nutrient punch.
In addition, they have a small sprinkle of Maldon sea salt on top. Any salt can be used but Maldon looks beautiful and is the perfect contrast against the dark brown color of these cookies. It also gives a little crunch.
These cookies are Lectin Free, Gluten Free, Grain Free, and Keto. After baking a few batches I found that if you prefer a flatter less crumbly cookie you should slightly flatten these before baking. They will spread a bit so don’t flatten too much. Just a touch seems to be perfect. If you like a more crumbly, puffier cookie then just scoop onto your cookie sheet, top with salt and pop in the oven.
I hope you enjoy these as much as I do!
- ½ cup chopped 100% cacao chocolate (will keep these sugar free) or dark chocolate at least 72% cacao
- 1 Tbsp cacao powder (can use cocoa too)
- 4 Tbsp French butter (can use virgin coconut oil to make Dairy Free)
- 1 egg
- ⅓ cup golden erythritol monk fruit blend (I like Lakanto)
- 1 tsp vanilla extract
- ¼ cup blanched almond flour
- ¼ tsp salt
- ¼ tsp baking soda
- 1 Tbsp cacao nibs
- Line a baking sheet with parchment paper.
- Melt butter and pour in a bowl.
- Melt dark chocolate and combine with butter.
- Add cacao powder, sweetener, and egg. Mix well.
- In a separate bowl mix the almond flour, salt, and baking soda together.
- Add dry ingredients to wet ingredients along with cacao nibs and use a hand mixer to mix everything together.
- Using a cookie scoop or spoon and measure out cookies on a cookie sheet. Flatten a bit if you want a flatter cookie or just leave if you want a thicker, puffier cookie. Space a bit as these cookies will spread a little.
- Cook at 375 degrees for 10 min.
- Allow cookies to cool a bit on the pan before transferring to a cooling rack.
- Store in an airtight container either at room temp, in the fridge or freezer.
In Love, Health + Gratitude,
Katie