Chocolate, Strawberry Brownie Cookies (Grain-Free)
Servings: 16–18
Preparation Time: 15
Ingredients:
- 1/3 cup grass-fed butter or coconut oil
- 1/4 cup cacao or cocoa powder
- 3/4 cup dark chocolate chips, divided
- 3 tablespoons full-fat coconut milk*
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1 1/2 cups almond flour**
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup fresh strawberries, chopped
Directions:
Preheat oven to 350 degrees F.
Melt the butter/oil in a saucepan. Once melted, add the cocoa/cacao powder and 1/4 cup of chocolate chips and remove from heat.
Once the chocolate chips have melted, add the coconut milk, sugar, and vanilla and blend with hand mixer.
Combine the almond flour, salt, and soda in a mixing bowl. Pour the butter mixture into the flour mixture and stir well.
Fold in the additional 1/2 cup chocolate chips and strawberries.
Bake on a parchment-lined cookie sheet for 11–13 minutes.
Let cookies set up on the cookie sheet for at least 5 minutes or they will fall apart. Let cool on a cooling rack to continue to set up. Store in an airtight container.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Kate, Highland Ranch, CO.
