| Grain Free + Dairy Free + Refined Sugar Free + Paleo Friendly |


There’s no such thing as too much chocolate in my book, which is why I happily made these double chocolate chip thumbprint cookies and can’t get enough of them.

“There’s too many chocolate chips in this cookie” said no one ever, because if you’re a true chocolate lover like me, you know the chocolate chip to cookie ratio is never an issue if there are more chocolate chips than there is cookie.



When I was younger, I used to eat raw cookie dough, but I didn’t really love the actual dough. What I would do is pick out all of the chocolate chips and keep small remnants of dough on them, so if you can picture it, I was really just eating chocolate chips with a little bit of dough on top. Waste of money on buying pre-made cookie dough just to eat the chocolate chips? Maybe. The things you learn as you get older…

Anyway, when I was making these grain free chocolate chip cookies and it came to me to add extra chocolate chips on top… I knew I had a winner.

The melty chocolate on top mixed with the crunchy, melty chips in the dough is a true chocolate lovers dream.

And the best part is? You can add even more chocolate chips to the dough if you really want to. I for sure am not judging you. I’m actually down to share them with you šŸ™‚



Organic Eggs

Ghee (can substitute coconut oil or regular butter for non dairy free option)

Almond Butter

Vanilla Extract

Almond Flour

Coconut Sugar

Baking Soda

Vital Proteins Collagen Peptides

Chocolate Chips

Maple Syrup (optional for extra sweetness)


I used chocolate chunks for inside the cookies but chips work better šŸ™‚


Happy Cooking!

ashley signature



Print Recipe
Double Chocolate Chip Thumbprint Cookies
14 cookies
14 cookies
  1. Preheat oven to 350* and line baking sheet with parchment paper.
  2. In a large bowl, whisk together eggs, ghee, vanilla extract, almond butter and optional maple syrup.
  3. Add dry ingredients to bowl, and mix well with a spoon (not the whisk).
  4. Fold in chocolate chips.
  5. Roll dough into 1 inch balls and place on baking tray. Press down in center of each cookie with your thumb to make thumbprint. If cookies separate on the sides a little use your hands to mold them back together.
  6. Place mini chcoolate chips in thumb print.
  7. Bake for 10-12 minutes.
  8. Cookies are done when they are firm on the top when you press down. Since the almond flour does not cook the same as regular flour they might now brown on the edges but they are still done.
  9. Store in fridge and enjoy!
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