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These Dark Chocolate Chunk Cookies are incredibly rich and dark, with melty chocolate chunks and toasted walnuts for crunch. These chewy, fudgy dark chocolate chip cookies are gluten-free, paleo, and vegan, and perfect for the chocolate lover in your life.
Alright, if you’re not a chocolate person, this is not the post for you. Because this post is for the people who can never have enough chocolate. The richer, darker, and fudgier it is, the better.
I’m one of those people and if you are too, you can be part of my chocolate-lovers club. We do things like eat lots of double chocolate chunk cookies, maybe even dunked into hot chocolate, and then go on to find and eat some more chocolate. Oh yes, it’s a very delicious club.
And as we delve further into cookie season, it’s time to get our favorites to make sure that we’re giving and eating the best of the cookie world. For me, these Double Chocolate Chunk Cookies fall into the “best” category.
These are a twist on my Paleo Chocolate Chip Cookies. Those cookies have been a major favorite of you guys, my family and friends, and of course, myself. They’re pretty damn perfect, as far as my ideal chocolate chip cookie goes, and based on all the rave reviews I receive almost on the daily, most of you who’ve tried it agree with me.
These Double Chocolate Chip Cookies are a version of those faves with the chocolate levels amped up a notch. High-quality cacao powder replaces some of the almond flour. This creates an ultra fudgy, super chocolatey cookie, especially when paired with big chunks of dark chocolate.
I love almond flour in these cookies! It adds a nice nutty flavor that adds a little extra something something, and creates a super chewy and delicious texture that replicates traditional all purpose flour pretty damn well.
In addition to the chocolate chunks, I added chopped toasted walnuts for a bit of added texture and crunch. I love a bit of nutty crunch in my cookies. But…I know there are those of you out there who are mad at me for even considering adding walnuts to your cookies. So for you, just skip them (and maybe add more chocolate instead).
I round them out with a hearty sprinkle of flaky sea salt. I love a bit of saltiness with my sweets, especially when chocolate is involved. If you’re not a fan of salty/sweet, leave it off. But, I do recommend giving it a try sometime before writing it off entirely. The salt does add something special here.
So, my chocolate-loving friend: I hope you’ll gather your ingredients and get yourself into the kitchen ASAP! Then, you too can be nomming on these super fudgy, dark Double Chocolate Chunk Cookies as soon as you can. You won’t regret it :) enjoy!
Want more chocolate cookies?
Paleo Chocolate Chip Cookies (with a Vegan Option)
This recipe for Paleo Chocolate Chip Cookies is my go-to cookie recipe! My taste testers had no idea these cookies were gluten-free, grain-free, paleo, and refined sugar-free! This is one of my most popular recipes. You can easily make the cookies vegan.
Gluten-Free Double Chocolate Hazelnut Cookies
These Double Chocolate Hazelnut Cookies are soft, fudgy, and incredibly chocolatey! These irresistible cookies are loaded with melty dark chocolate chunks and crunchy hazelnuts, and you’d never guess they’re gluten-free, paleo, and vegan.
Gluten-Free Chocolate Ginger Cookies
These Gluten-Free Double Chocolate Ginger Cookies are incredibly fudgy and flavored with powdered ginger and chewy pieces of crystallized ginger. They have a soft, gooey center and crisp edges.
Dark Chocolate Chunk Cookies
Ingredients
- ½ cup coconut oil, room temperature
- ¾ cup coconut sugar
- 1 egg, room temperature OR 1 flax egg (1 tablespoon flax meal whisked with 2½ tablespoons water, let stand for 5 minutes to gel before using)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
- 1¾ cups 168g almond flour
- ½ cup 3 oz, 85g chopped dark chocolate
- ½ cup toasted walnuts
- Flaky sea salt, to sprinkle on top, optional
Instructions
- Beat together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla and mix until smooth.
- Add the cocoa powder, almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate and walnuts. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
- When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly.
- Sprinkle with flaky sea salt if desired. Bake for 10 minutes or just set around the edges.
- Store in an airtight container.
Notes
They were delicious! Can I freeze them and thaw in room temperature or microwave?
I would love to make double batches if they can be frozen. Thanks!
Yes absolutely! You can either freeze the dough and bake fresh when you want them (which is my preference) or you can freeze them baked and let them thaw at room temperature. You can also defrost in short bursts (10 seconds) until defrosted. Enjoy!