Best Ever Double Chocolate Chunk Cookies. (Gluten/Grain/Egg/Starch Free with sugar free/keto directions)
I got several requests to bring this recipe back for Christmas! So . Voila. :) This was a popular recipe on my previous website- as was a basic chocolate chunk version similar to this recipe. I’ll be bringing that one back in January when I have a moment to retake the photos.
These cookies have a tcrispy 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 this recipes deserves its title.
Best Ever 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.
Notes: 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: simplyrun 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 / KETO use swerve, 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! Thank you!!