Sometimes I’m just chugging along at life – doing what I gotta do – and I need a cookie ASAP. Can you relate?
Ya know those moments when, like, whipping together cookie dough becomes the most important thing to do that very second because your appetite becomes a BIG distraction? And of course it’s in this moment when I am mindlessly throwing ingredients into a bowl that a whole new epic cookie recipe (or kind of 3!) unfolds, because timing is funny like that.
So quickly making a few cookies turns into jotting notes, and measuring things, and photos – and also a whole new level of deliciousness I didn’t expect. And there it is – the silver lining to taking a break to mess up my kitchen!
As a sidenote, I have also started to really notice the fact that a 1:1 ratio of gluten-free flour blend to almond flour is pure magic in 9 out of 10 recipes. It started with cake and donuts, and now several cookie recipes, where I’ve found the perfect flavor and texture is achieved this way without having to add gluten, a lot of binders, or much oil. And in fact, this recipe is oil free and still plenty indulgent!
This is also the perfect recipe for portioning out dough to stock the fridge and/or freezer because as much as I would love to eat a dozen cookies at once, I have found that a couple satisfy my craving 😉 If you’re baking them from frozen, simple add a minute or two to the baking time and they will turn out perfect.
Secretly Healthy Chewy Chocolate Chunk Cookies – 3 Ways
1/2 c almond flour
1/2 c gluten free flour blend
2 tbsp coconut flour (arrowroot will work in a pinch!)
1/3 c nut butter
1 Flax egg
1/4 c maple syrup, room temperature
1 1/2 tsp pure vanilla extract
2 oz dark chocolate (at least 80% cacao) or cacao nibs for sugar free
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
Option 1: heaping 1/2 c oats & 1/2 tsp chai spice
Option 2: 1/2 tbsp orange zest & 1/4 c sliced almonds
Option 3: an additional 1 oz chocolate & flaky sea salt, for topping
Mix the flax egg, nut butter, maple syrup, and vanilla in a bowl. Add the NuNaturals syrup, if using.
In another large bowl, mix together the almond flour, GF blend, coconut flour, baking powder, baking soda, salt, cinnamon, and dark chocolate.
Add the wet mixture into the flour mixture and stir with a spatula or electric hand mixer.
Stir in the ingredients for option 1, 2, or 3 or any combination of these. You can’t go wrong!
Scoop 1 – 1.5 tbsp of dough, roll into balls, and flatten until you’ve used all the dough.
Bake immediately, chill in the fridge for up to 7 days, or freeze.
To bake: 350 degrees for 9-11 minutes, or until bottoms are golden and tops are just set.
Cool briefly then devour with coffee or your favorite milk! They also hold up well in an airtight container on the counter for a couple of days =)