BREAD/ CHOCOLATE/ DESSERTS/ HOLIDAYS/ SNACKS

Grain Free Chocolate Chunk Cookies

 

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. 

 

 

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Grain Free Chocolate Chunk Cookies


  • Author: PRRISCILLA
  • Prep Time: 10 mins
  • Cook Time: 11-13 mins
  • Total Time: -25742758.083333 minute
  • Yield: 18 cookies

Ingredients

  • 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

Instructions

  1. Preheat oven to 180C/ 355F
  2. In a large bowl combine together dry ingredients.
  3. In a small separate bowl, combine together wet ingredients.
  4. 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.
  5. Fold in dark chocolate chunks.
  6. On a baking tray lined with baking paper and using a small ice cream scoop or large tablespoon, scoop out dough onto tray.
  7. Flatten dough balls gently with your hand and bake for 11-13 minutes at 180C, or until edges are slightly golden brown.

Notes

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.

 

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