Recipe & Image by Logan

10 minutes Prep, 12 minutes to Bake.

  • 1 1/2 cup Whole Wheat Flour
  • 1/4 cup Cocoa Powder
  • 1 cup Coconut Sugar
  • 1 tsp Cinnamon
  • 1 tsp Espresso Grounds (optional)
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 3/4 cup Coconut Oil, room temp
  • 1/4 tsp Sea Salt
  • 2 tbsp Ground Flax, mixed with 6 tbsp Water (Flax Egg)
  • 90g (1 Bar) Dark Chocolate, chopped

* For an added boost of protein, add in 1 scoop of PROFI Chocolate!

  • With a stand mixer, or a hand mixer, beat the coconut sugar and the coconut oil together for about 5 minutes or until fully incorporated together.
  • Add to this sugar and oil mixture, your flax egg and vanilla, beat together.
  • In a separate bowl sift your dry ingredients together and stir to combine.
  • Combine your wet ingredients with your dry ingredients and beat with a hand mixer just under the dough comes together.
  • Carefully fold in your chopped chocolate.
  • Set the dough to chill in the fridge while your oven preheats to 350F.
  • Use 2 tbsp portions and roll the dough into individual cookies, leave room for spread between cookies on your baking tray.
  • Bake for 12 minutes and then allow to cool fully before eating.
  • Enjoy!
Per 1 Serving (1 tbsp) –
Calories: 220 cal | Total Fat: 13g | Carbohydrates: 23g | Sugar: 15g | Fibre: 3g | Sodium: 33mg | Protein: 2g