Salted Double Chocolate Chunk Cookies (Vegan + Paleo)
Okay SO. I don’t usually say things like this (I leave it to my friends), but these truly might be up there with some of the best cookies I’ve ever made. They were a somewhat late-night experiment that I did not expect to turn out so well, but here we are.
A couple of weeks ago, I took my parents to the new Impact Kitchen in Summerhill, which is wonderful. After dinner, I longingly eyed the dessert display, particularly the ever-popular double chocolate cookies that have gained quite the following. I decided against getting one, and of course once I arrived home, I developed a strong urge to create a version myself.
Keeping with Impact’s paleo-style baking and my recent focus on a more plant-based diet, I whipped these up using grain-free flours, coconut sugar, flax egg, coconut oil and a few other better-for-you ingredients. But don’t be mistaken – they taste SO incredibly indulgent.
Fresh from the oven, these are like soft, chewy, brownie-like pillows of decadence. They’re super rich, perfectly sweet, and finished with that crucial sprinkling of flaky sea salt to really bring out the sweetness and flavour of the chocolate. These are a must try! Let me know how you like them, and obviously snap a photo and tag me if you make them 😉 Happy Friday, friends!
- ¼ c. coconut oil, melted + cooled
- ¼ c. nut butter (I used peanut butter)
- ⅔ c. coconut sugar
- 1 tsp. vanilla extract
- 1 flax egg (1 tbsp. flax + 3 tbsp. water or nut milk; mix and let sit for 10-15 mins)
- ⅓ c. cocoa powder
- ½ tsp. sea salt
- ½ tsp. baking soda
- ¾ c. + 2 tbsp. almond flour
- 1 tbsp. coconut flour
- ½ c. chopped dark chocolate
- Flaky sea salt, for sprinkling
- In a medium bowl, mix together your coconut oil, nut butter, coconut sugar and vanilla. Add in your flax egg and whisk everything together for a minute or so until you have a smooth, creamy mixture.
- Sift together your cocoa powder, sea salt and baking soda, then add to the wet mixture. Whisk to combine.
- Add your almond and coconut flours and use a spatula to combine everything, making sure to get rid of any chunks. Fold in your chocolate chunks.
- Place the dough in the fridge for at least 20 minutes or up to 24 hours to help the cookies bind together.
- Preheat your oven to 350 degrees and line a baking sheet with parchment or a silicone liner. Use a small cookie scoop to form 16 rounds, then sprinkle each with a bit of flaky sea salt if desired.
- Bake for 12 minutes. Remove from the oven and let cool for at least 10 minutes. Enjoy!