A healthy indulgence for all the chocolate lovers. Crispy yet moist. High in protein. Low in carbs.
Season/ All
prep time: 20 minutes
Bake time: 12-14 minutes
Makes 30 cookies, depending on size
2 cups almond flour
3/4 cup arrowroot flour
2 tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt
1 cup coconut sugar
2 tsp vanilla extract
2 eggs, room temperature
1 stick butter, unsalted, room temperature
1/4 cup coconut oil
1 1/4 cups of good quality bitter sweet chocolate chips
3/4 cup chopped walnuts
Whisk together dry ingredients
In the bowl of an electric mixer, beat the sugar and butter, until fluffy, about 5 minutes.
Scrape down the sides. Beat in the eggs , one at a time, until combined. Add Vanilla. With mixer on low, add flour mixture in 3 increments. Stir in chocolate chips by hand.
Use a 1-ounce cookie scoop (or a slightly heaping tablespoon measure) to scoop portions of dough into about 1 -inch balls onto a parchment-lined sheet. Leave space between cookies. Repeat with remaining dough. Cover sheet and chill 1 hour.
(The sheet can also be transferred to the freezer at this point; once the dough portions are frozen, they can be broken apart and transferred to a zippered freezer bag and stored up to 3 months and baked directly from freezer)
To bake, preheat oven to 350°F with racks dividing the oven into upper and lower thirds. Arrange dough portions onto parchment or Silpat-lined sheets a few inches apart (12 per sheet). Sprinkle cookies with additional kosher salt. Bake cookies, rotating pans halfway through, until no longer wet-looking and very lightly golden brown around edges (12 to 14 minutes). Rest cookies on sheets for 5 minutes; use a thin spatula to transfer cookies to a wire rack to cool completely.