When I saw Ambitious Kitchen share these cookies...I had no intention on making them anytime soon. But then How Sweet It Is raved about them. And I realized I had all the ingredients on hand. So I made the best decision ever and decided to give them a try. And they're one of my all-time favorite healthier cookie recipes.
That reminds me of a funny story-we were voting early for the upcoming primary and I was apparently just out of sorts that day because I kept asking questions and then seeing there were very obvious answers around me. And Michael kept teasing me every time. The people at the election office were getting a kick out of it and the one older woman asked if I was sure about him. I then informed her we were married so I'm fairly stuck with him. She giggled and said well a sense of humor is always good for a long lasting relationship. I agreed. And then glared at my oh so funny husband.
Anyway--back to the cookies.
They're chewy. Just a little bit nutty (part of why I'm so impressed Michael picked up on it). The coconut sugar gives them a deliciously complex and almost caramelized flavor. Gooey dark chocolate chunks are the things I dream of...and sea salt on top because I firmly feel all ccc's need it. My cookie jar was a happy place when these resided there. And they couldn't be easier to make-you just mix them up in a bowl, you don't even need an electric mixer! And there's no chilling required soo...you can pretty much have cookies in your belly in less than 30 minutes. SCORE!
Paleo Chocolate Chunk Cookies
From Ambitious Kitchen
Makes approx. 15 cookies.
- 1 egg, slightly beaten
- 1/4 cup coconut oil, melted and cooled (if it's warm in your kitchen it may already be melted)
- 1/2 cup coconut sugar
- 1 tsp. vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp. baking soda
- 3 oz. dark chocolate (pref 80%), coarsely chopped
- Coarse sea salt, for sprinkling
- Preheat oven to 350F degrees and prepare a large baking sheet by lightly spraying with cooking spray or lining with parchment paper or a silicone baking mat.
- In a large bowl mix together egg, cooled coconut oil (if it's hot it will cook the egg), coconut sugar, and vanilla extract.
- Stir in almond flour, coconut flour, and baking soda.
- Fold in chocolate chunks until evenly incorporated (you may need to moisten your hands to be able to get the chocolate to stick and be evenly mixed throughout).
- Use a medium cookie scoop (or a large tablespoon) to measure out dough onto prepared cookie sheet, leaving at least 1-2 inches of space in between. Gently flatten each dough ball with your hand.
- Bake cookies 11-13 minutes, until the edges are turning slightly golden.
- Sprinkle with sea salt and let cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
I cannot wait to make them again!