This is yet another post from 2014! During the holiday season in 2014 I made a different batch of cookies every single night. We were living in Port Townsend, Washington at the time getting ready for our January move to San Francisco. Every time I make these cookies I’m transported back to cozy nights in our friend’s living room eating perfectly portioned cookies. (Whenever I make cookies I always count how many people are in the room and make sure to bake enough so everyone gets X cookies - plus one (or a few) extras for myself.)
I hope you enjoy these as much as we do.
SALTED DOUBLE CHOCOLATE CHUNK COOKIES
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 : 3TBSP 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 8oz bar dark chocolate, chopped or 1/4 c dark chocolate chips
1/2 tsp coarse sea salt
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
Preheat oven to 350degrees and line a cookie sheet with parchment or a silpat mat.
In a food processor combine egg, honey, brown sugar, coconut oil, and vanilla.
Blend for 10-15 seconds.
In a medium sized bowl combine flours, cocoa powder, and baking soda.
Add to food processor and blend for 20-30 seconds.
Scrape the sides & pulse a few more times.
Dump mixture into the bowl and fold in chocolate chunks.
Scoop ping pong sized balls 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.
Yield: 15 cookies