Gluten free, grain free, dairy free, vegan, refined sugar free...and tastes like heaven! A cookie like this doesn't happen often, so you better hold on to this recipe. These are a crowd favorite in our house and when we bring them to parties...even people who don't typically eat Primal or Paleo love them.
Chopped walnuts add a nice complexity and I highly recommend them, they are a requirement in this house by a certain someone with a beard. If you typically don't do walnuts in your cookies, give it a whirl one time, and then do it your way and share it with us!
Author Beth Anne Lazaro ∙ Prep 15 mins ∙ Cook 14-17 mins ∙ Serves 20 cookies
2 ½ cups almond flour (finely ground)
½ heaping tsp sea salt
½ tsp baking soda
½ cup melted coconut oil (room temperature)
1 tsp vanilla extract
½ cup local maple syrup
1/2 cup 100% dark chocolate chunks (at least 70%, if you can't find 100)
1/2 cup chopped raw walnuts
Combine dry ingredients in a large bowl and whisk thoroughly
Stir together wet ingredients in a small bowl and emulsify with an immersion blender until a thick/creamy texture (can also beat together). It will look like thick caramel.
Fold wet ingredients into dry ingredients then add chopped walnuts and chocolate chips
Roll dough into 1 inch balls and spread on a baking sheet lined with parchment paper
Another option (our favorite) is to make these into a cookie cake, spread the batter out on a parchment paper lined cookie sheet (like a cookie cake) and bake for the same amount of time until edges are golden brown.
Bake at 375° for 10-15 minutes, until edges start to turn golden
Let cool for a few minutes and serve
Make sure you use unfiltered high grade maple syrup, preferably from a local or regional farm...that stuff in the plastic bottle on your standard grocery store shelf, because that stuff is junk.
Use high quality organic vanilla extract, whenever possible...and always check the ingredients (many brands add sugar and corn syrup)
Honeyville is my almond flour of choice (no I am not being paid to say that). The consistency is really great for cooking (super fine ground), it is non-GMO, and the quality is super high...Bob's Red Mill is okay as well (look for the "finely ground" style).