Fudgy Double Chocolate Chip Cookies {Vegan} {GF}

I was browsing Pinterest the other day and I came across a fun infographic that illustrated the countless benefits of coconut oil.  I always have coconut oil on hand and I use it occasionally, but the more I read about the advantages of coconut oil – especially when it comes to our health – the more I started to crave cookies.  Ha!

Baked goods offer the perfect opportunity so incorporate more coconut oil into your diet.  These fudgy double chocolate chip cookies taste so sinful yet they are vegan, gluten-free and refined sugar-free.  They are chewy, chocolaty and irresistibly fudgy.

The perfect healthy treat for the ultimate chocoholic – and with just a few quick steps, they can be whipped up in a snap.  Can it get any better?

Fudgy Double Chocolate Chip Cookies {Vegan} {GF}

Ingredients

• 2 ½ cups Almond Meal
• ¼ cup Cocoa Powder
• ½ tsp Sea Salt
• ½ tsp Baking Soda
• ½ cup Coconut Oil*, melted
• ½ cup Agave Nectar
• 1 TBSP Pure Vanilla Extract
• 2/3 cup Dark Chocolate Chips

Directions

Preheat the oven to 350°F.  In a medium sized bowl, combine the almond meal, cocoa powder, salt and baking soda.  In a small bowl, mix together the melted coconut oil, agave and vanilla.  Add the wet ingredients to the dry ingredients and mix them together until the form a dough.  Add in the chocolate chips and stir to incorporate.

Drop by the spoonful onto prepared baking sheets lined with parchment paper and bake for 8-10 minutes.

*The amount of coconut oil in this recipe gives these cookies a slightly “coconutty” taste.  If you’re not a huge fan of that flavor, use ¼ cup melted coconut oil and ¼ cup melted vegan butter spread (such as Earth Balance) instead.