The BEST Chewy Chocolate Chunk Cookies
All I can say about these is wow. Just like a classic chewy CCC, but with gluten and dairy free ingredient subs. They’re my go-to cookie recipe when I’m baking for skeptics of nutrient-dense alternatives because they’re always a fan favorite.
You need to make them ASAP!
RECIPE:
Ingredients:
1 cup softened coconut oil
2/3 cup coconut sugar (sub brown sugar)
1/3 cup monk fruit sugar (sub cane sugar)
1 egg
1 tsp vanilla
1 3/4 cups Gluten-Free flour (Bob’s Red Mill is my go-to!)
2 tsp arrowroot powder (sub corn starch)
1 tsp baking soda
Hu Kitchen’s salty dark chocolate bar chopped into chunks (Use my discount code to try! I promise, you won’t regret it)
Directions:
Using a hand mixer, beat together oil and both sugars until fully combined. Then, beat in egg and vanilla.
Combine flour, arrowroot powder, and baking soda in a separate bowl. Slowly fold into wet mixture and combine on low speed until a dough forms.
Stir in chocolate chunks and refrigerate dough for at least an hour - I did overnight. Remove from the fridge and let it sit out for 10 minutes to soften, you may need to work with your hands to get the dough to form.
Roll dough into 20 cookies and bake at 350 for 12-15 minutes.
Top with sea salt and ENJOY!
