Chocolate Chunk Almond Flour Cookie Surprise

This pic was snapped when the cookies came fresh from the oven.

These chocolate cookies found their way onto my baking tray quite by surprise, as all good things tend to sneak up on and surpass our expectations, in the most delightfully surprising way. This recipe – inspired by one found in an almond flour cookbook I received as a birthday gift from my aunt – was made to create the most tender and comforting of cookies. A tease on any counter top, these cookies are secretly healthy, unabashedly rich, and quickly disappear to places unknown. Finders keepers…

Chocolate Chunk Almond Meal Cookies

1/2 cup butter

1/2 cup light brown sugar 1 large egg 1 tblsp vanilla extract 400g (roughly 1 cup and 2/3) blanched almond meal (not flour!) 1/2 tsp salt 1/2 tsp baking soda 1/4 cup unsweetened cocoa powder 100g coarsely chopped dark chocolate (70%) Preheat oven 180C/350F.

In a large bowl, combine butter and sugar until smooth. Add egg and vanilla and mix until smooth. 

In a medium bowl, combine almond flour, salt, baking soda, and cocoa powder.

Add dry ingredients to wet and combine until well incorporated. Stir in the chocolate chunks.

(Try not to eat the batter)

Spoon large dollops of the batter onto a non-stick or lined baking tray, and gently flatten with fingertips. These cookies will not spread out much when baking in the oven, so its best to flatten the batter dollops before putting them in the oven. Bake for 12mins. Makes about 24 medium sized cookies.

These cookies have fast become Haut Appétit’s most fashionable cookie, and this woman evokes les biscuits chocolats through her Chanel flavoured style, on the streets of Paris…
Pic courtesy Harpersbazaar.com
Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

5 Comments
  1. I believe these cookies might have turned out differently because the almond meal I used was a thicker more grainy flour (not as finely ground.) I also bought the almond flour I used in England where some of the flours are milled differently. A thicker flour will result in thicker cookies…flour makes a big difference in baking! I hope you enjoyed the cookies all the same – glad to hear they were still delicious 🙂

  2. Hm that’s a good point. My batter was really very moist and the cookies ended up being very soft and a bit crumbly. Still tasted delicious! But I think I would have to do some tweaking next time around. I’m eager to try the pumpkin cupcakes next though 🙂 Thanks!

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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