Chocolate Chunk Cookies


We're going cuckoo for these Chocolate Square Chunk Cookies! Gluten-free, doughy, and super scrumptious, thanks Danica (a.k.a. @kaleandcarrotsticks), this recipe is DOUGHlicious! 

**For more awesome recipes like this, check out Danica's new blog


Ingredients:

3/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1 egg or flax egg
1/4 cup coconut sugar
1 tsp vanilla extract
1/4 cup almond milk
2/3 cup cottage cheese or coconut yogurt
2 Chocolate Coated Nuts & Sea Salt Squares, cut into chunks


Recipe:

  1. Preheat oven to 375° F.
  2. Combine coconut flour, baking soda and salt.
  3. In a separate bowl, whisk egg or flax egg. Then add almond milk, coconut sugar and vanilla extract.
  4. Pour wet mixture and cottage cheese or coconut yogurt into a blender. Mix on medium until any chunks are smoothed out.
  5. Transfer wet mixture back to bowl. Then slowly add dry mixture to wet.
  6. Fold in Square chunks.
  7. Roll dough into balls and place on baking sheet lined with parchment paper. I like to flatten mine a little with the palm of my hand after I place them on the sheet because they don’t spread out much while baking.
  8. Bake for 10 minutes.

    ** A note on flour substitutions: You CAN’T do a 1:1 substitution for coconut flour and almond flour. Coconut flour is much more dense and absorbs much more liquid than almond flour. If you’d like to try swapping, I would recommend tripling the amount of flour listed, so that would give you 2 1/4 cups almond flour. I gave it a go myself and made a batch with that amount of almond flour and the cookies turned out well, just different than my original recipe.


                        4.28.2017 | Square Kitchen