Double Dark Chocolate Cookies

Grain free, gluten free and dairy free, these Double Dark Chocolate and Cranberry beauties are sure to satisfy your sudden craving for a little treat...
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 9 minutes
Chill time 2 hours
Total Time 2 hours 29 minutes
Servings 36 cookies
Calories 89kcal
Author Sonia! The Healthy Foodie



  • Whisk together nut meals, cocoa powder, baking soda, and salt. Set aside.
  • Using a food processor, mix avocado, vanilla, coconut oil, dates and egg. Process until smooth and creamy.
  • Add flour mixture in three portions, mixing each just until incorporated. Do not overprocess.
  • Transfer to large mixing bowl and stir in cocoa nibs, Brazil nuts and cranberries.
  • Refrigerate dough for a few hours until firm.
  • Place the dough on a clean work surface and divide in four. Place each piece over plastic film, and shape into logs about 10 centimeters long. Refrigerate for about an hour.
  • Preheat oven to 350°F. Line baking sheets with parchment paper. Cut dough into 3 pieces, and cut each piece into 3 slices. Flatten and shape cookies slightly with your fingers, as they will not really move or expand while in the oven.
  • Place cookies 1½ inches apart on baking sheets and bake for about 9 minutes, or until cookies look barely baked. They will be very soft and fragile but do not overbake.
  • Delicately place cookies on a cooling rack and allow to cook completely. Store in an airtight container in the refrigerator for up to a week.


Calories: 89kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 102mg | Fiber: 2g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg