Double Chocolate Chip Cookies


These cookies are 100% grain and refined sugar free, and full of healthy fats. The ghee adds fat to offset the sugar in the dates, so you won’t experience a crazy spike in your blood sugar levels.

Prep time: 10-15 minutes

Bake time: 12-15 minutes

Makes 10-12 cookies


1/3 cup Fourth & Heart Chocti chocolate ghee spread

2 tbsp almond butter

½ cup almond flour

¼ cup coconut flour

1 bar chocolate (I used Eating Evolved)

1 egg

1 tsp vanilla powder (or extract)

½ tsp baking soda

Maldon sea salt

Make it!

Preheat oven to 350F and line a baking sheet with parchment paper. Combine almond flour, coconut flour, baking soda and vanilla powder into the bowl of a stand-up mixer*. Add ghee and almond butter and mix until combined, then add egg and mix for another minute or two until fully incorporated.

Cut chocolate bar into chunks and mix into dough using a spatula, making sure the chocolate is evenly distributed. Use a soup spoon to scoop out cookie (about the size of a golf ball), place on baking sheet and flatten with the ball of your hand. Continue until all dough is used and top with a generous sprinkle of Maldon sea salt.

Bake for 12-15 minutes and cool. The cookies will firm up as they cool down. Store in an airtight container for up to 5 days (if they last that long).

* If you don’t have a stand mixer, just use a spatula or your hands to get everything well combined. Also whisk the egg lightly before incorporating.