Even though these cookies are grain free, dairy free and sugar free you would never know that these are a much healthier kind of choc-chunk cookie! I absolutely love having my homemade little treats on the ready for when I get the hankering, so as to avoid jumping in my car and heading to the nearest store only to have bought myself a ticket on the blood sugar rollercoaster!
These are chewy and moorish and are my favourite when just completely cooled and the chocolate chunks ooze their goodness into my mouth. I recommend making my sugar free Raw Dairy Chocolate Bar for this recipe as they work well, however feel free to also save on time and find a zero glycemic dark bar sweetened with either stevia, or erythritol without the fillers – always read your labels. This contemporary chocolate chunk cookie recipe spin off from a traditional old fashioned favourite are heavenly with a cuppa tea, or coffee, or a glass of my fresh homemade activated almond mylk.
- 105g 1 Cup Almond Flour
- 100g ¾ Cup my Raw Dark Chocolate Bar (link it pls), coarsely chopped
- 55g 1 Egg, Beaten
- 50g ¼ Cup Coconut Oil, melted
- 50g ½ Cup Powdered Erythritol
- 32g ¼ Cup Arrowroot Flour
- 15g 1 Tbsp Vanilla Extract
- 3g ½ tsp Baking Soda
- 3g ½ tsp Unrefined Salt
- Preheat oven to 180C/ 355F
- In a large bowl combine together dry ingredients.
- In a small separate bowl, combine together wet ingredients.
- Add wet ingredients to dry ingredients bowl. Mix well with hands to form a dough. If dough becomes too sticky, moisten hands with a touch of water, or pop dough into the fridge for 8 mins before continuing.
- Fold in dark chocolate chunks.
- On a baking tray lined with baking paper and using a small ice cream scoop or large tablespoon, scoop out dough onto tray.
- Flatten dough balls gently with your hand and bake for 11-13 minutes at 180C, or until edges are slightly golden brown.
Storage: These store for up to three weeks in the fridge, or ten days to two weeks on a cool countertop in an airtight sealed container.