Kristin's Chewy Chocolate Cookies
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Kristin's Chewy Chocolate Cookies

Submitted by: Regina Galbick

Prep Time: 15 Minutes

Cook Time: 0 Seconds

Servings: 9

These freeze well and there is no need for thawing, so you always have a sweet treat on hand to satisfy those cravings. Delicious at cookie exchanges or for munching around the holidays. This recipe and photo were taken from


    12 drp. liquid stevia

    3/4 c. coconut sugar

    1/4 c. cacao powder

    2 tbsp. buckwheat flour

    1/2 tsp. baking soda

    1/4 tsp. sea salt

    1/4 c. shredded coconut

    2 lrg. egg

    1 c. almond butter

    1 tsp. vanilla extract

    1/2 tsp. apple cider vinegar


Preheat oven to 350°F. Line 2 cookie sheets with parchment paper (I use the same parchment paper later to store them).

Beat eggs with an electric mixer in a medium bowl and then add almond butter, vanilla, apple cider vinegar and liquid stevia. Wait to mix the rest of the wet ingredients together.

Add remaining ingredients in a separate large bowl and whisk together.

Combine the wet and dry ingredients and mix well until thoroughly combined. At first it will seem too dry, but keep mixing and it will form into a thick, fudge-like dough.

Scoop evenly portioned amounts of dough onto a cookie sheet. Flatten the cookies gently using the back of a spoon or your fingertips.

Bake for about 12 minutes. The cookies will be soft and moist on the inside, but they firm up as they cool. It’s a little hard to tell when they are golden brown because they are already brown. Cook less when in doubt. Do NOT overcook.

Cool the cookies on a cooling rack for 10-15 minutes. After they are completely cooled use parchment paper to separate them and store in a freezer bag or airtight container. Enjoy!