When we're healthy, we're happy.
When we're healthy, we're happy.
Grain- and Sugar-free Chocolate Chunk Cookies
Prep Notes
Electric mixer
Cookie sheets
Wire racks
Cooking Time
11 minutes
Yields
2 dozen cookies
Ingredients
1/4 cup coconut sugar
1/4 cup evaporated coconut palm nectar, superfine
1/4 cup unsalted butter, melted and cooled to room temperature
1 large egg
1 teaspoon vanilla extract
1 1/4 cups almond flour or hazelnut flour (or a combination* of both)
1/4 cup coconut flour
1/2 teaspoon baking soda
A pinch of salt
3.5 ounces dark chocolate (55% - 72%)**, chopped into chunks around 1/4-inch in size
Directions
1. Preheat oven to 350 degrees F.
2. Grease cookie sheets lightly or line with parchment paper, waxed paper, or any non-stick liner. Set aside.
3. In medium bowl, add almond and/or hazelnut flour(s), coconut flour, baking soda, and salt and mix until well combined and as free of lumps as possible. Set aside.
4. In large bowl of electric mixer, add the coconut sugar, coconut palm nectar, butter, egg, and vanilla extract. Mix at medium speed, stopping machine occasionally to scrape bowl, until completed blended.
5. Add the flour mixture to the electric mixer bowl and mix well to form a dough. Add chocolate chunks and mix well.
6. Drop heaping tablespoons of dough evenly spaced 2 inches apart onto prepared cookie sheets. Shape the dough and slightly flatten with palm of hand.
7. Bake in hot oven for 11 minutes. Remove cookie sheets from oven, wait 2 minutes, then transfer cookies to wire rack to cool completely.
Notes
*A fork or pastry cutter can be used to mix the nut flours together as they tend to clump.
**I use chocolate sweetened with coconut sugar.