Almond dark chocolate chunk cookies
These almond dark chocolate chunk cookies are made with almond meal and coconut oil so they are grain and dairy free. These cookies contain both dark chocolate chips AND chocolate chunks, what else can I say?
Equipment
- Cookie scoop (optional; you can use a spoon instead)
Ingredients
- 1 egg (or 1 batch of flax egg*)
- 120 gr almond butter (or other nut butter of choice)(=approx. ½ cup)
- 120 gr maple syrup (approx. 6 tbsp)
- 2 tsp pure vanilla extract
- 150 gr almond meal (approx. 1¾ cup)(or use 75 gr almond meal and 75 gr almond flour)
- ½ tsp baking soda
- ¾ tsp sea salt
- 175 gr dark chocolate chips (approx. 1 cup)
- 75 gr coconut oil (approx. ⅓ cup)
- 90 gr dark chocolate (chopped in large chunks)(approx. ½ cup)(or use dark chocolate chips)
- a pinch coarse sea salt (optional, but highly recommended)
Instructions
- Start by mixing all the wet ingredients in a large mixing bowl.
- Add the dry ingredients to the mixed wet ingredients. Once a dough has formed, mix in the chocolate chips.
- Chill the dough for at least 1 hour (1-24 hours).
- Preheat the oven to 350F/ 175C and line a cookie sheet with parchment paper.
- Form cookies, using an ice cream scoop or a spoon, on a lined baking tray. Make sure to leave enough space for the cookies to spread.
- Now gently press in a big chunk of dark chocolate in each cookie, before sliding the baking tray into the preheated oven. Bake them for a total of 10-12 minutes until the edges are golden brown, but the center still feel a bit soft.
Optional: pan banging
- To create crinkled, crispier-edged cookies, take the tray out of the oven at the halfway mark and bang the tray a few times before quickly sliding them back into the oven.So if you are a fan of big, flat cookies with super crispy edges, this is the way to go. If you love puffed up soft cookies, just bake these almond dark chocolate chunk cookies for the full 10-12 minutes and you will end up with deliciously soft cookies.
- After taking the cookies out of the oven, sprinkle them with a bit of coarse sea salt. Let them cool off for 5-7 minutes so they can firm up a bit. Now they are ready to be served (warm).
Notes
*flegg/flax seed egg: 1 batch = 1 tbsp of flaxseed meal mixed with 3 tbsp of hot water left for 15 minutes to thicken. 1 batch = 1 egg. Note: When using flaxseed eggs your cookies will be a bit drier and crumblier than using eggs.
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.