Almond Flour Chocolate Chunk Cookies are perfect for when you want something sweet without a ton of carbs! Made with coconut sugar and almond flour, these chocolate chunk cookies are as good as the real deal.
OMG, it’s the Friday before Christmas – are you ready?! Of course you’re ready. And if you’re not, then I think you deserve a warm cookie; an almond flour chocolate chunk cookie. And if you are ready, then you also deserve this cookie. Cookies for everyone!
But so listen, I get that a paleo cookie sounds kind of meh at Christmas, I really do. BUT! These Almond Flour Chocolate Chunk Cookies are as close to classic chocolate chip cookie you already know about. I promise. I made four batches to get this right, which is why we’re cutting it so close to the holidays for one last Christmas Cookie recipe!
Plus, um…if you’ve been enjoying treats all season, you probably want at least one good, cleaned up treat, right? Like it’s not even the weekend yet and I’m over sugar. So these Almond Flour Chocolate Chunk Cookies are a nice break!
These Almond Flour Chocolate Chunk Cookies are great for anyone who can’t have gluten, anyone who is moderately watching their carbs or living that paleo life, and for anyone who just loves a classic chocolate chip cookie!
Why coconut sugar over cane sugar or brown:
- coconut sugar is still sugar, but it’s less processed than white sugar
- coconut sugar has a lower glycemic index, meaning your blood sugar won’t rise as much or as quickly
- you can swap coconut sugar for white sugar 1:1
Sugar is sugar, my friend. I first tried this cookie recipe with maple syrup and it was very plain tasting. Maple syrup would have been a less processed, natural sweetener, but I couldn’t get the same taste and texture I was hoping for, so coconut sugar won out!
I like to take a big ol’ chocolate bar and roughly chop it before sprinkling flaky sea salt (get the good stuff this time of year) and baking. I like to mix in 3/4 of the chopped bar, and then top each cookie with a small chunk for a melty, drippy effect. If you’d rather use chocolate chips, you can do that too! All up to you.
- First, remove butter and eggs to counter and allow to soften and/or come to room temperature.
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the softened butter, coconut oil, and coconut sugar. Add the vanilla and 2 eggs, mix until fully incorporated.
- Mix in the baking soda and sea salt. Add the almond flour, 1 cup at a time, beating well after each cup. Fold in the dark chocolate with a spatula. Cover bowl with plastic wrap and refrigerate for at least 30 minutes (optional here, but will make easier when scooping).
- Roll refrigerated dough into 2-inch balls and place on cookie sheet, leaving 2 inches between each cookie. Sprinkle with flaky sea salt, such as Maldon.
- Bake for 11-13 minutes, or until golden brown around edges. Transfer to a cooling rack after 2 minutes and allow to cool.
This is my last recipe for 2018. I had three more imagined up for New Year’s Eve and New Year’s Day, but decided to mentally check out for the holidays with my husband and family. If we’ve been friends for a while, you know we lost my dad very suddenly and unexpectedly in January, and if I have learned anything from this year, it is okay to slow it down and enjoy a little time off. And I plan to do just that! We’re hosting my in-laws this weekend for lasagna rolls. And on Christmas, we’ll be with my mom and siblings all day. I hope whomever you’re spending the day with or without, that you get to relax and enjoy every minute of it! Now…make these cookies 😉
I will be hosting a Whole30 Club on January 1st! If you’d like to join us for free, please subscribe here! Happy Holidays! xo