Chewy, chunky, chocolatey and delicious. These cookies are an ideal, healthy way to satisfy that sweet tooth! Whether you want to enjoy the full baking session or prep your cookie dough in advance (for when you need a quick cookie fix!), this recipe brings together some of our favourite ingredients in a brand new way.
- 2 tablespoons (25 g) coconut oil, softened
- 2 tablespoons (25 g) ghee, softened (or coconut oil to keep vegan/dairy-free)
- ¼ cup + 1 tablespoon (75 g)
- tahini (the runny kind – we love Soom or Al Arz)
- ½ cup (70 g) coconut sugar
- 1 large egg (see Notes for vegan option)*
- 1 teaspoon pure vanilla extract
- ½ teaspoon instant espresso powder OR cinnamon
- ¾ cup (80 g)almond flour (aka finely ground almonds)
- ¾ cup (80 g) hazelnut flour (aka finely ground hazelnuts) (or the same amount of almond flour)
- ½ cup + 2 tablespoons buckwheat and/or quinoa flakes (see Notes for paleo option)**
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 115 g (4 oz) Joya’s 70% Dark Chocolate, chopped (you’ll need 4 bars)***
- Maldon or other flaked sea salt
*To make the cookies vegan, substitute egg with a flax egg: in a small bowl, whisk together 1 tablespoon ground flax with 3 tablespoons water and set aside to gel.
**To make the cookies paleo, substitute buckwheat/quinoa flakes with ¾ cup almond or hazelnut flour OR ½ cup cassava flour OR 3 tablespoons coconut flour.
***To make the cookies paleo, be sure to use Joya’s chocolate or another paleo-friendly chocolate.
- Line a large baking sheet with parchment paper. Preheat the oven to 350F/180C with the rack set in the middle.
- If using a flax egg: in a small bowl, whisk together 1 tablespoon ground flax with 3 tablespoons water and set aside to gel.
- In a medium bowl, add the nut flours, buckwheat and/or quinoa flakes, salt and baking soda and whisk to combine.
- In a large bowl, add the coconut oil, ghee, tahini, coconut sugar, egg (or flax egg), vanilla and espresso powder or cinnamon and beat on low with a handheld electric beater or whisk until combined. Add the dry mixture to the wet mixture and stir with a wooden spoon (or other stiff spoon) just until combined and no dry spots remain. Stir in the chocolate chunks.
- Scoop the dough onto the prepared baking sheet using a large 3 tablespoon cookie scoop, leaving 2 inches in between cookies. Flatten slightly with the palm of your hand and sprinkle with a bit of flaked sea salt. (*If using a medium (1.5 tablespoon) cookie scoop, baking time will be shorter – be sure to keep an eye on them in the oven!)
- Bake for 10 minutes, until edges of the cookies are golden brown. Let cookies sit for 2 minutes on the pan and then transfer to a cooling rack to cool completely.
- Store cookies in an airtight container at room temperature. Best if eaten within 2 days.
Do ahead: Cookie dough can be frozen and baked when you need to satisfy a cookie craving STAT or unexpected guests pop by! To freeze, portion dough using your cookie scoop, place on a large plate or tray and freeze for 1 hour (this prevents the cookies from sticking to each other). Transfer frozen cookie dough mounds to an airtight, freezer safe container or bag and keep frozen until ready to use. Be sure to label the container with the date, type of cookies, baking temperature and baking time. To bake, either let the cookie dough thaw in the fridge overnight or at room temperature for 2 hours and bake as per the original instructions, or bake frozen dough for 12 minutes (*frozen dough will not spread as much as thawed dough). Cookie dough can be stored frozen for up to 5 weeks for optimal quality.