Side Pannel
Chocolate-y Chocolate Chunk Cookies
Chocolate-y Chocolate Chunk Cookies
- Recipe Submitted by Parfait on 10/12/2014
Category: Kids, Cookies, Chocolate
Ingredients List
- 4 eggs, preferably pastured
- 3/4 cup coconut palm sugar or sucanat
- 1 teaspoon organic vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup coconut oil, melted
- 1/2 cup coconut flour
- 1/4 cup raw cacao powder or cocoa powder (not Dutch-processed)
- 1/2 cup chocolate chunks or chips (I prefer Enjoy Life brand)
Directions
1. Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper. In a large bowl, beat eggs, coconut sugar or sucanat, vanilla, and salt together until smooth. Add melted coconut oil and mix again. Sift in coconut flour and raw cacao or cocoa powder. Mix again, until smooth. Fold in chocolate chunks.
2. Don”™t be alarmed if the dough resembles batter more than cookie dough at this point. Allow it to sit for a few minutes, and it will thicken considerably. If your kitchen is especially warm, as mine is in the summer, transfer the dough to the fridge to chill for 10 minutes or so. It will make the next step much easier.
3. Using a 1-Tablespoon cookie dough scoop, place dough onto parchment-lined cookie sheet, each scoop about two inches apart. Gently press each dough ball down with your hand to flatten to your desired thickness. A thicker cookie will be soft and chewy; a thinner cookie will be slightly crispier. You must press the dough because it will not spread in the oven.
4. Bake for 14 to 15 minutes. Transfer to a wire rack to cool, unless you just can”™t help yourself and must have one straight out of the oven! Cookies will keep in an airtight container on the counter top up to five days, or they may be frozen for later use.
2. Don”™t be alarmed if the dough resembles batter more than cookie dough at this point. Allow it to sit for a few minutes, and it will thicken considerably. If your kitchen is especially warm, as mine is in the summer, transfer the dough to the fridge to chill for 10 minutes or so. It will make the next step much easier.
3. Using a 1-Tablespoon cookie dough scoop, place dough onto parchment-lined cookie sheet, each scoop about two inches apart. Gently press each dough ball down with your hand to flatten to your desired thickness. A thicker cookie will be soft and chewy; a thinner cookie will be slightly crispier. You must press the dough because it will not spread in the oven.
4. Bake for 14 to 15 minutes. Transfer to a wire rack to cool, unless you just can”™t help yourself and must have one straight out of the oven! Cookies will keep in an airtight container on the counter top up to five days, or they may be frozen for later use.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
