Main Meals Recipes

Chunky Chocolate Cookie

Recipe by
Prep: 5 | Cook: 11-14 | Servings: 8



  • 1 cup Almond Flour
  • 1/4 cup Coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp coconut oil, slightly melted
  • 3/4 cup coconut sugar
  • 6 tbsp almond butter, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 cup  dark chocolate chips


  1. In medium mixing bowl, stir together almond flour, coconut flour, baking soda and salt. Set Aside
  2. In a large mixing bowl with an electric mixer beat together the coconut oil and coconut sugar until well combined, about 1 min.
  3. Beat in the almond butter and vanilla extract until combined. Beat in the egg on low until mixed. Stir in flour mixture until well combined.
  4. Next stir in chocolate chips. If the dough isn’t stiff put in the fridge for a half an hour to firm up.
  5. Preheat oven to 350 and line a baking sheet with parchment paper.
  6. Roll the dough into 8 balls and place 3″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  7. Bake for 11-14 min. You want them soft as they will firm up as they cool. Store in airtight container for up to 3 days.
  8. Enjoy!

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