Chewy super nutty chocolate chunk cookies made with almond meal. A one bowl recipe that needs a quick rest and leads to the chewiest, most hearty cookies packed with dark chocolate.
Chewy super nutty chocolate chunk cookies made with almond meal. A one bowl recipe that needs a quick rest and leads to the chewiest, most hearty cookies packed with dark chocolate.
If you were to ask me while I was pregnant what I would be eating and baking repeatedly in the weeks after I gave birth to my second, I would’ve guessed I’d be munching on the chocolate chip cookies I froze before she was born. And I did do that the first week or two, but then I started needing something a bit more substantial than the basic ccc. I wanted all the chocolate (dark, of course) but in a cookie that had a filling quality to it. Something that would sit in my belly for longer than ten minutes, and give me more stamina for baby+toddler care.
So when I had the chance to bake something (you know, those precious 20 minutes when dad held her and the toddler was napping) I made cookies, but instead of sticking with ap flour, I threw in a ton of almond meal. And then I made them again, and again, and again (and this is a testament to how easy and quick these come together – considering I barely have time to wash my hair these days!)… and we all found ourselves just loving them.
They do not at all taste like a ‘healthy’ cookie (a cookie never should imo!) and yet, they are full of nutritional nuttiness which complements the chocolate so well. The texture is chewy (always) and the dough makes for a cookie that has more character than your average ccc. It took me about 4 tries to perfect the ratios (and to get proper photos because, argh! fussy newborn!) so now I know you will love these as much as I do.
Almond Meal: You could use almond flour but I think the ‘meal’ works better here.
All purpose flour: If you desire to make these gluten fry try a gf 1 to 1 substitute like KAF.
Brown sugar: Light or dark is fine.
Chocolate: Either chocolate chips or chop up a bar of chocolate. Use whatever percentage you like, be sure it’s the kind you’d like to ‘eat’ so you know if it’s too sweet or not sweet enough (sample a bit before you add it to the dough).
Share & tag me on instagram @buttermilkbysam
I’ve made 19 of Sam’s cookie recipes (my plan is to bake through her whole site) because I have yet to not be blown away! These cookies are like the quintessential chocolate chip cookie – just the right thickness, crisp edges with a chewy middle (or gooey if you eat them straight out of the oven lol!), and they feel like home. I lowered my chocolate to 100g because I ran out, what a tragedy! The almond flavor of the meal/flour isn’t lost, while like Sam said this cookie does not taste “healthy” in any sort of way.
Violet, NINETEEN!!! GAH. I’d if this is more thrilling to me or the fact that you made this completely old, forgotten recipe that nobody ever makes (and I rarely talk about). I’m so happy you liked them so much!!! And ok, I cannnot wait to see what else you make =D =D
These are fantastic. Trying to eat more protein and this recipe does the trick. Chocolate and protein can’t go wrong! Thanks for all your great recipes.
These look amazing! Do you have weights for the almond meal and flour? Thanks!
Hi Sally,
Did you get the weight measures by any chance. I was looking for the same.
Thanks