Time for a one-bowl sweet treat.
Full disclosure: When Almond Pro reached out to me with some almond flour to bake with, I took it with open arms. One - because I love almond flour and two - because it gave me an excuse to whip up a batch of these almond flour chocolate chunk cookies.
This organic almond flour uses a method of extracting the fat from the almonds, while increasing the protein content. It's made entirely with almonds, but has 14 grams of protein and 5 grams of fat compared to traditional almond flour which has 5-6 grams of protein and 14 grams of fat. However this happens is over my head - but I'm all about it! It has a light and fine texture, finer than my usual go-to almond flour, making it perfect to bake with.
I used the Almond Pro flour in these cookies. If you're looking for a grain-free cookie - check these out. And even if you aren't - you'll dig these no matter what. Especially loaded with dark chocolate. :)
Almond Flour Chocolate Chunk Cookies
(Makes 18-20 cookies)
- 1 1/4 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup dark brown sugar
- 1 egg
- 4 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1 to 1 1/2 cups chopped dark chocolate
- In a bowl, whisk the egg until it doubles in size. Then, add the brown sugar and whisk until smooth. Add the vanilla and coconut oil, whisking to combine.
- Add the almond flour, shredded coconut, baking powder and salt to the bowl and stir with a wooden spoon until combined. Add the chocolate chunks. Let the dough chill in the refrigerator for about 30 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, then scoop tablespoon sized dough balls on the sheet. Press down each dough ball - these will not spread while baking. Bake for 9-10 minutes. Take out and let cool on the cookie sheet. Then store in an airtight container.