Description
These Double Chocolate Chunk Cookies are decadent and rich. They are grain free, gluten free, refined sugar free and vegan. They full of melty chocolate, soft, chewy, and ooey-gooey on the inside as well as slightly crispy on the outside.
Ingredients
- 1 tbsp flax (+ 3 tbsp water)
- 2 cups almonds (use 1 1/4 cups almond meal/almond flour)*
- 1/4 cup cocoa powder
- 1/2 cup shredded unsweetened coconut
- 1/3 cup cane sugar
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (optional)
- 1/4 tsp sea salt
- 1/4 cup melted coconut oil (OR 2 tbsp applesauce + 2 tbsp nut butter) *See note
- 1 tsp vanilla extract
- 2 tablespoons maple syrup
- 12 Dark Chocolate Chunks
Instructions
- Add flax and water to a small bowl. Stir and set aside.
- Pulse almonds in food processor or blender until almond meal forms. Make sure to not over pulse (you do not want to make almond butter!).
- Add dry ingredients – cocoa powder, shredded coconut, sugar, baking soda, optional cinnamon and sea salt. Pulse until the the ingredients are evenly distributed.
- Add the thickened flax egg, melted coconut oil, vanilla extract and maple syrup. Pulse a couple times until a thick dough forms.
- Cover and chill in the fridge for thirty minutes.
- Preheat the oven to 350F/180C.
- Roll dough into 1 inch cookies dough balls and place on a cookie sheet lined with a baking mat, leaving 1 1/2 inch space between each cookie (the cookies do spread out a bit). Add one dark chocolate chunk to the middle of each cookie. Pat the cookies down sightly with the palm of your hand.
- Bake for 9 – 11 minutes until the edges start to crisp.
- Take the cookies out of the oven and let them cool fully before removing from the pan and serving.
Notes
1) If you have almond meal OR almond flour on hand these cookies can be easily whipped up in a large mixing bowl.
2) Remember to chill your cookie dough for at least 30 minutes in the fridge. This helps the dough bind together and also helps the cookies to puff up while baking.
3) Leave the cookies cool down completely before removing them from the pan – because these Double Chocolate Cookies do not contain any binder other than the almond meal this step is a must to ensure you have the perfect crispy cookie.
*Update: For an OIL-FREE version substitute 2 tbsp of applesauce and 2 tbsp of nut butter for the coconut oil. After scooping the cookie dough onto the cookie sheet makes sure to press down the cookie dough with the palm of your hand a bit because they will not spread out as much. I actually prefer the oil-free version! Thanks Brandi from TheVegan8 for testing out this awesome Oil-Free version!
- Prep Time: 10 mins
- Cook Time: 11 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 888
- Sugar: 49g
- Sodium: 116mg
- Fat: 63g
- Saturated Fat: 32g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 7mg