When I crave a cookie (a frequent, daily occurrence), the best feeling in the world is knowing that I can quickly whip a batch up. Especially one that uses all real ingredients, and that I know will not just be better for me but will make me feel good after eating it!
These vegan, gluten-free, and grain-free cookies are like pillows. Truly. If you don’t believe me, please find below a photo to help my case:
Do you believe me now? The texture is almost cake-like, and these cute little clouds make for an amazing whenever treat.
For these Dark Chocolate Chunk Cookies, I used a base of coconut and almond flour, and sweetened them up with coconut sugar, my favorite un-refined sweetener. I used a crunchy almond butter, but you can use whatever you have in your pantry or what you prefer – whether that be creamy almond, peanut butter, or even cashew butter!
They are grain-free, gluten-free, and also vegan! Enjoy these with your afternoon cup of coffee, or straight after breakfast like I do… I’m not going to judge ya!
Tag me @DADAEATS and #DADAEATS on Instagram, so I can see your lovely creations!
- 1 cup blanched almond flour
- 3 TBSP coconut flour
- 1/2 cup coconut sugar
- 1/3 cup almond or peanut butter (crunchy or creamy)
- 2 flax egg 2 TBSP flaxseed meal mixed with 5 TBSP water, left to sit aside until thick
- 1/4 cup coconut oil, melted and cooled
- 2 tbsp almond milk
- 1 bar dark chocolate, I used 70%
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking soda
Preheat oven to 350 degrees.
Prepare flax egg by combining 2 TBSP of flaxseed meal with 5 TBSP of warm water and set aside to allow the mixture to thicken.
In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.
In a separate bowl, cream together the almond butter (or peanut butter if you're using that), melted and cooled coconut oil, coconut sugar, almond milk, and vanilla extract until smooth.
Add wet almond butter mixture to your dry ingredients and fold to combine.
At this point, the flax egg mixture should be thick. Add it to the cookie dough and stir to combine.
Roughly chop up your favorite chocolate bar (I used a 70% bar) into small pieces. Fold 3/4 of the chopped pieces into the batter, and reserve 1/4 of the pieces (so you can press them into the tops of the cookies prior to baking!) You can also use 1/3 cup chocolate chips, fold those into the dough, and press more on top before baking.
Form dough into 2 inch cookies and place on a lightly greased cookie sheet. Press down slightly to flatten. Once you've formed all of the dough into cookies, gently press the rest of the chopped chocolate bar into the tops of the cookies.
Bake for 18-20 minutes at 350 degrees. Sides and bottoms of cookies should be golden brown.