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 your basic cookie. 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!) and so I know you will love these as much as I do.
Almond Flour Chocolate Chunk Cookies
- ½ cup unsalted butter, melted
- ¾ cup brown sugar,
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 2 cups almond meal
- 1/2 cup all purpose flour, plus 2 tablespoons
- 200g chopped chocolate (7oz)
- In the bowl of a stand-mixer fitted with a paddle attachment, or a bowl with a hand mixer, cream the melted butter and sugars for a good 5 minutes until it’s well-combined.
- Add the vanilla and salt, cream for another minute.
- Add the egg, combine.
- Add the baking soda, almond meal and ap flour and mix to just combine.
- Fold in the chocolate.
- Set dough in fridge to set for about 2 hours.
- Preheat oven to 350. Prepare two cookie sheets with parchment paper.
- Drop in 1.5-2 tablespoons onto cookie sheets.
- Bake for 10 minutes.