Chewey Chocolate Chunk Cookies

When my boyfriend broke his finger and the doctor told him he would have to take some time off from sports and the gym, he was sad. Really sad. Like, probably more sad than a person who breaks his finger ever should be. Luckily, he has me to tell him to man up and eat a cookie. Chocolate chip cookies are always the answer when you are sad....and bacon but we've already talked about that a lot.

This recipe produces fluffy chewy cookies. I used chocolate chunks that I had at home (Enjoy Life brand is gluten, dairy, and soy free) but next time, I think mini chocolate chips would be better for more even chocolate distribution within the cookie. If you like a more crisp cookie, I would skip this recipe. Unlike traditional cookie dough, where the longer you bake them the more crunchy they get, these just burn.

Also, watch the oven closely! I made two cookie sheets worth and one came out perfect, the other was slightly burned on the bottom. I am not sure if the cookie sheets conducted heat differently/faster or what...but stay close to the oven because burnt almond flour is bitter!

Ingredients

• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Pure Vanilla Extract
• 1 1/2 cup Semisweet Chocolate Chips
• 1/2 cup Coconut Oil,
• 1/2 cup Maple Syrup
• 2 whole Eggs
• 3 cup Almond Flour

Process

• Preheat oven to 375°F.
• In a medium-sized mixing bowl combine dry ingredients

.

• In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.

• Pour wet ingredients into dry and beat with hand mixer until combined.

• Melt coconut oil, pour into batter, and continue to blend until combined.

• Stir in chocolate chips.

• On a parchment-lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
• Bake for 15 minutes.
• Let cool and serve with coconut milk.

Recipe from Primal Palate