There's nothing better than being able to whip up a batch of cookies that uses all real, whole ingredients! These vegan, gluten- and grain-free chocolate chunk cookies are sweetened with un-refined coconut sugar are made with a base of coconut and almond flour, which give them an almost cake-like texture.
Technique tip: A "flax egg" is used as a vegan alternative to a real egg. It helps act as a binder.
Swap option: You can use chocolate chips instead of dark chocolate chunks or sub it out for your personal favorite chocolate bar. Also, feel free to swap the almond butter for peanut or cashew butter.
- 1 cup blanched almond flour
- 3 tablespoons coconut flour
- 1/2 cup coconut sugar
- 1/3 cup creamy almond butter
- 2 flax eggs (2 tablespoons flaxseed meal mixed with 5 tablespoons water, left to sit until mixture thickens)
- 1/4 cup coconut oil, melted and cooled
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 bar dark chocolate, roughly chopped
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together almond flour, coconut flour, baking soda and salt. Set aside.
3. In a separate bowl, cream together the almond butter, melted and cooled coconut oil, coconut sugar, almond milk and vanilla extract.
4. Stir the flax eggs into the almond butter mixture.
5. Now add the almond butter and flax egg mixture to the dry ingredients and fold to combine.
6. Fold 3/4 of the chopped chocolate pieces into the batter.
7. Form cookie dough into 2-inch size balls and place on a lightly coconut oil-greased cookie sheet. Press cookies down gently to flatten slightly. Once you've formed all of the dough into cookies, gently press the rest of the chopped chocolate bar onto the tops of the cookies.
8. Bake for 18-20 minutes. Sides and bottoms of cookies should be golden brown.
9. Let cool for 5 minutes before serving.