Dark Chocolate Chunk Cookies
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.
Servings 14 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
Recipe total time does not include time needed to chill the dough.
