Yes to Yummy

Chunky Chocolate Cookies

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I first made a version of these cookies three and a half years ago with my friend, who lives in England. We must’ve made three or four dozen cookies…and they were all gone within fifteen minutes of being put on a plate. These are a much healthier version, with no gluten, grains, dairy, eggs, soy, or refined sugar.

Ingredients

Prep Time
Cooking Time
Total Time
Yield 15 cookies

2 cups of blanched almond flour

1/2 cup of cocoa powder

1 heaping tablespoon of ground coffee

2 tablespoons of tapioca powder

A generous pinch of salt

1/4 cup of coconut sugar OR maple crystals

1/3-1/2 cup of coconut nectar OR honey

1/2 cup of palm shortening OR unsalted butter, softened

1/4 cup of roasted, salted almonds, chopped

1/4 cup of raisins (preferably organic)

1/4 cup of mini chocolate chips

Directions

In the bowl of a food processor, pulse together the blanched almond flour, cocoa powder, ground coffee, tapioca powder, and salt until homogeneous and beginning to stick together, about 1 minute or a whole lotta pulses.

To the dry ingredients, add in the coconut sugar. Keep pulsing for 30 seconds more, then stop the food processor and get the wet ingredients ready.

Add in the coconut nectar and blend to combine for only a minute or so, then scoop in the palm shortening. Watch as your boring-looking bowl of powdery something-or-other becomes a sticky, wonderful dough!

With a spatula, scoop the dough into a mixing bowl. Fold in the roasted, salted almonds, raisins, and chocolate chips. Cover the bowl with a piece of plastic wrap and place in the fridge for two to four hours.

When you’re ready to bake, preheat the oven to 350 degrees and line two large baking sheets with parchment paper.

Using two large spoons or an ice cream scoop (I used a size 40), form balls of dough and place them on the prepared parchment sheets. Using the palm of your hand, flatten the dough slightly but not so it’s a pancake. I made 15 cookies in total.

Bake for 8 to 9 minutes, until just starting to feel firm. DO NOT BAKE ANY LONGER. Please. Just listen to me. The cookies won’t feel done, but they continue cooking once they come out of the oven.

Let cool for at least 20 minutes, then serve or store in an airtight container for up to 4 days. Please share with friends and family!


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