With healthy January coming to an end, you’re all probably craving something sweet right about now. Unless you’re not dieting, like me! I believe in moderation all the time so I never do diets. And I have to have my dessert every day! So January is just any other month for me. But, for those of you who are on your diets – I have the perfect cookies for you.
My Paleo Dark Chocolate Chunk Cookies recipe is in our new book, The Mountain Baker. And these cookies are a healthier cookie option for anytime of year. They are made with coconut oil instead of butter, coconut sugar instead of cane sugar, and I use a mix of almond flour and coconut flour as opposed to wheat. So that makes these cookies are naturally gluten free and dairy free!
I love this recipe because they taste like a hearty chocolate chip cookie. The mix of almond flour and coconut flour have a nice sweetness, but also provide an amazing texture. I use dark chocolate chunks in these cookies so they aren’t as sweet, but it also makes them free of dairy. The dark chocolate pairs really well with the almond flour. I also have a class for these cookies if you’d like to bake along, you can find it here. Get the recipe for my Paleo Dark Chocolate Chunk Cookies below.
Tips for Making the Best Paleo Dark Chocolate Chunk Cookies
- When mixing the coconut oil, coconut sugar, and vanilla bean make sure to continue to mix until there are absolutely no chunks of coconut oil. This can take a while depending on if your coconut oil is solid or warm. So, don’t worry about how long it takes, just make sure you’re mixing it until there are absolutely no chunks. If there are chunks and you move on to the next step, they will never break up and that will become a melted pocket in the oven, which can make the texture of the cookie full of holes and also very brittle.
- Make sure you are using large eggs, if you don’t have large and only have medium or extra large then be sure to weigh your eggs so you have the right amount of eggs. Using eggs that are too small will yield in a dry cookie dough, and using eggs that are too large will yield in a wet/sticky cookie dough. One large egg weighs about 50 grams, so if you’re using a different size the trick is to scramble them in a separate bowl, and weigh out exactly what you need. Store the extra in an airtight container in the fridge and use them for breakfast or egg was for pies.
- Make sure your cookies are all the same size when forming them into disks. If you have really large ones or really small ones they will be under baked or over baked.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Paleo Dark Chocolate Chunk Cookies
Makes 24 cookies
1/2 cup (113 grams) organic coconut oil
Scant 1 2/3 cups (226 grams) organic coconut sugar
1/2 teaspoon organic ground vanilla bean
2 cups (198 grams) organic almond flour
1/2 cup plus 1 tablespoon (57 grams) organic coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 organic large eggs
3/4 cup (106 grams) organic dark chocolate chunks
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, coconut sugar, and ground vanilla bean. Mix on low until all the ingredients are combined and no chunks of coconut oil remain.
In a separate bowl, add the almond flour, coconut flour, baking powder, and sea salt and whisk together.
Add the eggs to the coconut oil mixture and add the flour mixture right on top. Mix on low until almost combined; you’ll still see chunks of flour. Add the dark chocolate chunks and mix on low until combined.
Using your hands, form the cookie dough into 24 balls and place them on the prepared baking sheets. Twelve will fit on each sheet. Flatten them slightly so they look like disks that are about 2-1/4 inches in diameter.
Bake for 11 minutes, or until the cookies look puffy and set. Let cool completely on the baking sheets.
Store in an airtight container for up to 7 days.
High Altitude – Bake for 8 minutes, or until the cookies look puffy and set.
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Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!