Recipe
Recipe Notes
I adapted the recipe from Babble. Here are a couple of notes:
- I used a little less than 1/4 cup of each of the sugars.
- They don’t spread so if you want a cookie shape rather than a “blob of dough” shape, then you’ll need to shape and flatten them a bit before baking.
These are not your typical chocolate chip cookies, but they are dense little bites of goodness that completely satisfied my craving. Plus they are gluten- and dairy-free, if that’s what you’re into.
Photos
Kara Cooks and Eats 