These butter free almond flour cookies are made with a coconut oil base and have a soft and chewy center studded with chunks of rich, dark chocolate.
- 1 cup blanched almond flour, finely ground
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 5 TBSP coconut oil, melted to liquid form
- 5 TBSP smooth almond butter, room temperature
- 3/4 cup light brown sugar (or coconut sugar)
- 1 1/4 tsp vanilla
- 1 large egg, plus one egg yolk, room temperature
- 1 cup bittersweet chocolate chips
- Dark chocolate, chopped, for tops of cookies (I use 70% cacao)
- In a medium bowl, whisk together almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl, mix coconut oil and brown sugar with a wooden spoon for 1 minute.
- Stir in the almond butter and vanilla and mix until well combined, about 20 seconds.
- Add the egg and egg yolk and stir well.
- Stir dry ingredients in to the coconut oil mixture until barely combined. Some streaks of flour should still remain. Do not over mix.
- Add chocolate chips and gently mix together.
- Cover bowl with plastic wrap and refrigerate for one hour.
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper and scoop dough on to the prepared pans, leaving 2 inches of space between cookies. You should have 6 cookies per baking sheet.
- Bake for 8 minutes and then rotate pans in oven and top each cookie with a square of dark chocolate.
- Bake for 4 more minutes or until cookies are almost set in the center and edges are just golden brown. Cookies will be soft but will stiffen as they cool.
- Remove from oven and allow cookies to cool on the baking sheets for 10 minutes. Remove from baking sheets and cool on a wire rack.
- Serve warm sprinkled with flakey sea salt if desired.
Cookies are best enjoyed the same day.
May be frozen.
Prepared cookie dough can be stored tightly covered in the refrigerator for up to 5 days.