Whats that? You said you’re on a diet? Oh right.. because its January.
Well.. sorry. I don’t care. Because I believe in eating cookies year round. Especially when they are low carb, high protein, sugar free cookies. Don’t you dare try to tell me they are unhealthy.. because they aren’t. Though yes, I must warn you- eating trays and trays may affect your wasteline a little (and you may be tempted to consume that many.)
Last week I posted the recipe for my Worlds Best Chocolate Chunk Cookies. I have heard from over 200 people already- saying just how much they loved them (and how addicting they are). All the positive feedback inspired me to take the recipe in another direction just for fun.
You can’t ever go wrong with adding more chocolate!
The texture of these cookies is a little different than the basic chocolate chunk though not far from it. They have the similar crispy outside and soft, moist and tender inside. I take throwing around the terms “Worlds Best” and “Best Ever” seriously. I think you’ll agree that these recipes deserve their titles.
Double Chocolate Chunk Cookies
- 2 packed cups Blanched Almond Flour (see substitution notes below)
- 1/3 cup cocoa powder
- 1 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 1/2 Cup + 2 Tbs Granulated Sugar (see substitution notes below)
- 1 Tbs Vanilla Extract
- 4 1/2 Tbs Room Temperature Butter (Earth Balance, Goats Butter, Shortening or Coconut Oil)
- 2 Tbs Applesauce
- 1-2 bars of Dairy Free Chocolate Chopped into Chunks (see substitution note below)
- Preheat oven to 350 degrees. Cover a large cookie sheet with either parchment paper or a baking mat to prevent sticking.
- Chop your bar(s) of chocolate into chunks (as big or as small as you want them).
- In the bowl of a stand mixer (by hand should work as well) combine all of the ingredients until the dough comes together stirring in the chopped chocolate last.
- Form 12 cookies with your hands into round / flat patties (I made mine 1 inch thick and about 3 inches wide).
- Bake 15-16 minutes. Remove from oven and allow to cool before removing from baking sheet.
Store at room temperature, in the fridge or freezer in a sealed bag or container. (I love them best chilled, straight out of the fridge the day after baking them!)
Substitution & Baking Notes:
- Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour, in the case of this recipe it should not matter as the chocolate would cover up the green color anyways . If the idea of this freaks you out- then try using less baking powder in the recipe than I have called for.
- To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your cookies are going to spread more. You might want to make up for this by using a teeny- tiny bit less applesauce.
- Coconut flour or any of the starchy grain based flours will NOT work in this recipe.
- The 1/2 cup of granulated sugar can be ANY variety. Cane, Sucanat, Coconut Palm Sugar. To make this recipe SUGAR FREE use xylitol or erythritol. Just make sure whichever sugar you use is granulated not liquid. PLEASE NOTE: Palm Sugar, and Sucanat have a caramel like flavor and I have not tried them in this recipe yet. The flavor may compete a little with the chocolate, but I think it should still taste good.
- If you choose to use coconut oil in the recipe, your cookies may spread a little bit more than mine have in the picture above (I used soy free earth balance).
- For the Chocolate: I used a bar of Simply Light sugar free/ dairy free dark chocolate. It can be found at Trader Joes or Whole foods. Any bar of chocolate can be used in this recipe.. additionally you can always just use allergen free chocolate chips or chunks from Enjoy Life. In the recipe I recommend using 1-2 bars of chocolate. I used 1 bar, if you like your cookies loaded with chocolate go ahead and use up to 2 bars.
Ps. Some reviews of these cookies from my facebook page:
From Jaime Wight” I just made these tonight. I grounded up pumpkin seeds in my Vitamix and made pumpkin seed flour, used that in place of almond flour! I also used ghee instead of butter and they were so AMAZING!!! Thank you for all your recipes!!! You are so talented.”
From Wendy Champoux ”They just came out of the oven and are so yummy!! Thanks! My husband and son loved them too! “
Amber K: ” These are SO good! I actually didn’t have any applesauce, so I subbed 2 eggs and they came out perfect!! Gotta love a decadent chocolate cookie full of protein!”
Christina R: ”Eating one right now! Absolutely delicious! Thanks!”