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Grain Free Salted Double Chocolate Chunk Cookies

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.

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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 : 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


If baking now:
Preheat oven to 350degrees and line a cookie sheet with parchment or a silpat mat.


Preparing the dough:
In a food processor or blender 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.

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).

If baking now:
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.

When you’re ready to bake the frozen cookie dough:
Preheat the oven to 350 degrees 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

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