Grain Free Double Chocolate Chunk Cookies

This recipe is from my blog archives from 2013.

If you’re making these for a group, count how many people are in the room and size your cookies so that each person gets an equal amount of cookies. I love setting down a tray of warm cookies in front of my friends and telling them, “everyone gets 2.”

If there’s an odd number, those are obviously for munching on in the kitchen before you serve them.

Ingredients

• 1/3 c dark cocoa powder
  3/4 c almond meal flour
  1 TBSP + 1 tsp coconut flour
  1/4 tsp baking soda
  1 egg or flax egg (1 TBSP flax seed meal : 3 TBSP water; mixed & set aside)
  2 TBSP honey or maple
  1/4 c regular or coconut brown sugar*
  1 TBSP melted coconut oil
  2 tsp pure vanilla extract
  1/4 c dark chocolate, chopped, or dark chocolate chips
  1/2 tsp coarse sea salt

*Ratio for homemade Coconut Brown Sugar:
1 c coconut sugar to 1 TBSP organic molasses

Directions for Using Milk Pulp

• Omit almond meal

• Use 1/3 c fresh almond milk pulp

• Add 2 TBSP coconut flour instead of 1TBSP+1tsp

• Follow the rest of ingredients above

Process

If baking immediately: preheat your oven to 350° and line a cookie sheet with parchment or a silpat mat.

Preparing the Dough:

1. In a food processor or blender, combine egg, honey, brown sugar, oil, and vanilla. Blend for 10-15 seconds.

2. In a medium sized bowl, combine flours, cocoa, and baking soda.

3. Add the dry ingredients to the food processor and blend for 20-30 seconds.
   Scrape the sides and pulse a few more times.

4. Dump the mixture into a bowl and fold in the chocolate chunks (plus any additional things you’d like)
   

If freezing for later:

• Lay a piece of parchment paper on the counter.

• Dump the cookie dough onto the center of the parchment paper.

• Form the dough into a horizontal log.

• Roll the parchment paper around the log & twist the ends. (Your cookie log should look like the package of a peppermint hard candy.)

• Place the wrapped log of dough in the freezer (up to 6 months).
  

Baking

When baking immediately:

• Scoop a ping pong sized amount of dough onto the cookie sheet.

• With damp hands, form into balls and flatten into 1/2 in thick circles.

• Sprinkle with sea salt.

• Bake 10-12 minutes.
  

When you’re ready to bake the frozen cookie dough:

• Preheat the oven to 350° and line a cookie sheet with parchment or a silpat mat.

• Remove the dough from the freezer 5 minutes before baking to let it soften a bit.

• Cut 1/2 inch slices of cookie dough and place them on the cookie sheet.

• Press slightly to flatten a bit and sprinkle with sea salt.

• Bake 10-12 minutes.
  

Yield: 15 cookies