Better Than Subway Double Chocolate Cookies

These cookies came about because I was gifted some Dutch-processed cocoa powder and decided to try using it in a cookie recipe from one of my favorite blogs, Paleo Running Mama.

The Dutch processed dark cocoa powder, along with some other recipe tweaks, yielded a cookie so good that my husband said they tasted "better than Subway cookies".  I've not had Subway cookies myself, so can't verify that claim, but will offer these up for your judgment.

Using unrefined sugar, healthy fat, and protein-filled nuts certainly makes them healthier than Subway cookies!

Ingredient notes:

Palm shortening is the only fat I have tried so far in this recipe.  I am curious to try substituting a batch with coconut oil and another batch with butter to see the effect.

Cashew butter has the best flavor to use in this recipe, but peanut butter or almond butter would certainly work.

Dutch processed cocoa is darker than natural cocoa powder and is less bitter.  I strongly recommend you do not substitute natural cocoa powder.  If you insist on using natural cocoa powder, you will also need to replace the 2 tsp baking powder with 1 tsp baking soda.

White chocolate chips- I was excited to find Bake Believe white chocolate chips sweetened with erythritol and stevia at Walmart.  Unfortunately, we found that when baked, the chips become somewhat crunchy like a nut.  Let me know if you have a better brand of healthy-ish white chocolate chips!

"Better Than Subway" Double Chocolate Cookies

Adapted from Paleo Running Mama

• 1/2 cup palm shortening
• 1/2 cup cashew butter
• 1/2 cup maple syrup
• 1/3 cup coconut sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups almond flour
• 1/3 cup ground flaxseed
• 2/3 cup Dutch processed cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup white chocolate chips

Preheat oven to 350 and line 2 cookie sheets with parchment paper.

Cream palm shortening, cashew butter, maple syrup, and sugar until smooth. 

Beat in eggs and vanilla. 

Add all other ingredients and mix until combined.

Scoop 12 cookies onto each cookie sheet.  Flatten the mounds slightly before baking because they will not spread much on their own.

Bake for 15 minutes, or until they are spring back when poked.

Yields 24.