Growing up my grandma made us her special super duper cookies & We LOVED them!
Fast-forward to this past Holydays season and one of my sisters made Grandma’s Super Dupers. Of course they were loaded with sugar, enriched wheat flour and dairy – basically a glyphosate toxin nightmare.
But it was then that I realized – I could make Super dupers too – but this time a high-frequency version.
So, here you are loves (and you know I added some chocolate protein for you too)
Pro tip: if you bake the cookies longer they become plain chocolate cookies that taste like brownie bites (see photo of both options), & if you bake them for less time as the recipe outlines, you get the “crinkle” version.
Enjoy!
Ingredients:
- 1 3/4 cups grain-free flour blend (this is my ride or die flour blend ;)): 1 cup organic almond flour, 3/4 blend of organic coconut flour and tapioca flour – heavier on tapioca, less on coconut)
- 3/4 c organic unsweetened cocoa powder or raw cacao powder – your choice
- 2T of MVP Family Chocolate to bring in some vegan protein into these healthy cookies! 🙂
- 1t baking powder
- 1t Celtic sea salt
- 3/4t baking soda
- 2 large organic high-vibe eggs
- 1/2 c organic coconut sugar
- 1/2 c organic brown coconut sugar
- 3/4 c organic plant-based butter, melted
- Monkfruit confectioner’s sugar or other non sugar confectioner’s sugar
Step 1: Preheat oven to 350. Place parchment paper on a cookie sheet for ease of baking.
Step 2: Combine all dry ingredients EXCEPT for the confectioner’s or powered “sugar”. Then create a well in the center of the mix and place all wet ingredients. Mix / stir them all together.
Step 3: Place dough in the fridge for 2 hours.
Step 4: After two hours, roll dough into balls and dip into confectioner’s sugar.
Step 5: Using a fork, gently press down on the top of the dough balls to flatten them.
Step 6: Bake for 10 minutes, take out and let cool. Then, bless and enjoy!
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