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Ultimate Grain Free Chocolate Chip Crunch Cookies

Grain Free Chocolate Chip Crunch Cookies
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These cookies are not only satisfying and delicious, they are great for those who are gluten, dairy and egg free. They are made with almond flour instead of grains and have a lovely texture and crunch. They have the chewiness of a really great chocolate chip cookie with the tasty crunch from cocoa nibs and pecans. The almond flour makes these cookies satisfying and more nutritious than the average chocolate chip cookie. Also, they are made with honey instead of refined sugar. This recipe is also great for those who really enjoy eating cookie dough. Since there are no eggs in the recipe, the unbaked dough is safe to eat raw. Either way, raw or baked, the richness of the chocolate and the fiber from the almonds helps these cookies to please that sweet tooth with a small portion. Such a perfect treat.

  • Author: Chimp Media
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale
  • 2 1/2 cups Almond Meal or Almond Flour
  • 1/4 t Salt (fine)
  • 3/4 t baking powder
  • 1/2 cup walnut oil or avocado oil
  • 6 T raw honey or monk fruit sweetener
  • 1 t vanilla extract
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup pecans (chopped (optional))
  • 1/2 cup cocoa nibs

Instructions

  1. Preheat oven to 350℉.
  2. In a large mixing bowl measure the almond flour, baking powder, salt and whisk together until well incorporated. Be sure to break up any lumps in the almond flour.
  3. Add the melted honey, oil and vanilla to the mixing bowl and stir with a silicon spatula until well combined.
  4. Add the chocolate chips, pecans and cocoa nibs to the bowl and mix until well incorporated.
  5. Using a small cookie scoop, deposit balls of cookie dough on a cookie sheet lined with parchment paper or a silicon baking mat. Leave a little bit of space between the cookies as they will spread a bit. Depending on the size of your cookie sheet, about 12 cookies should fit. I have found the cookies bake best when double panned. Just place an additional cookie sheet under the top one to add insulation. It allows the cookies to bake through without the bottom getting over baked.
  6. Place the cookie sheet on the center rack of your oven and bake for approximately 7-10 minutes until baked on the bottom and soft on the top. Allow the cookies to cool for a few minutes on the baking sheet and then transfer them to a cooling rack to finish cooling. They may break if they are moved while they are too hot.
  7. Enjoy when cool! Finish baking the remaining batter according to the instructions above.
  8. Store extra cookies in an airtight container at room temperature for up to two weeks. For slice and bake cookies: Before baking the dough, you can roll the dough into a log and tightly wrap it with plastic wrap, then place the wrapped log in an airtight container and freeze for up to 3 months. When you want fresh warm cookies, just preheat your oven to 350℉. Unwrap the cookie dough log and place it on a cutting board. Using a sharp knife, carefully slice the log cross wise, in approximately 1/2 inch slices. Arrange the sliced cookies on a baking sheet and bake according to the process above.

Notes

Variation: Chocolate Chocolate Chip Crunch Cookies

For a delicious Chocolate Chocolate Chip version of the above cookie, just replace 1/2 cup of almond meal or almond flour with 1/2 cup unsweetened cocoa powder. All the rest of the ingredients and instructions stay the same.


This recipe has a few specialty ingredients that are well worth a spot in your pantry. Cocoa Nibs for example, they are little pieces of broken up cocoa beans after they have been fermented and roasted. They are considered a super food because they are loaded with antioxidants found in chocolate called flavanoids. Besides adding a crunch to baking, you can use them in trail mix to add depth and chocolate flavor. They can also be sprinkled on yoghurt or ice cream to add crunch and chocolate flavor with out added sugar. Another specialty ingredient I love is walnut oil. I try to find expeller pressed walnut oil. It is great with your favorite vinegar as salad dressing and is great to cook and bake with because it can hold up to higher heat without damaging the fat. Since the baking temperature of the above cookies is lower than the smoking point of the oil it is a good choice in this recipe because the fat in the oil will not be damaged by the baking process and will remain a healthy fat. This is the same reason why I love coconut oil in cooking and baking. It has a high heat threshold so it is great for stir frying and I often substitute it for butter in recipes when baking because it is solid at room temperature and creams really well with honey. Some of these ingredients are more costly but they have multiple uses and will last for a long time in a cool dry pantry.

More Tips


 Ultimate Grain Free Chocolate Chip Crunch Cookies – These cookies are not only satisfying and delicious, they are great for those who are gluten, dairy and egg free. They are made with almond flour instead of grains and have a lovely texture and crunch. They have the chewiness of a really great chocolate chip cookie with the tasty crunch from cocoa nibs and pecans. The almond flour makes these cookies satisfying and more nutritious than the average chocolate chip cookie. Also, they are made with honey instead of refined sugar. This recipe is also great for those who really enjoy eating cookie dough. Since there are no eggs in the recipe, the unbaked dough is safe to eat raw. Either way, raw or baked, the richness of the chocolate and the fiber from the almonds helps these cookies to please that sweet tooth with a small portion. Such a perfect treat. – Almond Meal or Almond Flour, Salt (fine), baking powder, walnut oil or avocado oil, raw honey or monk fruit sweetener, vanilla extract, semi sweet chocolate chips, pecans (chopped (optional)), cocoa nibs, , Preheat oven to 350℉.; In a large mixing bowl measure the almond flour, baking powder, salt and whisk together until well incorporated. Be sure to break up any lumps in the almond flour.; Add the melted honey, oil and vanilla to the mixing bowl and stir with a silicon spatula until well combined.; Add the chocolate chips, pecans and cocoa nibs to the bowl and mix until well incorporated.; Using a small cookie scoop, deposit balls of cookie dough on a cookie sheet lined with parchment paper or a silicon baking mat. Leave a little bit of space between the cookies as they will spread a bit. Depending on the size of your cookie sheet, about 12 cookies should fit. I have found the cookies bake best when double panned. Just place an additional cookie sheet under the top one to add insulation. It allows the cookies to bake through without the bottom getting over baked.; Place the cookie sheet on the center rack of your oven and bake for approximately 7-10 minutes until baked on the bottom and soft on the top. Allow the cookies to cool for a few minutes on the baking sheet and then transfer them to a cooling rack to finish cooling. They may break if they are moved while they are too hot.; Enjoy when cool! Finish baking the remaining batter according to the instructions above.; Store extra cookies in an airtight container at room temperature for up to two weeks. For slice and bake cookies: Before baking the dough, you can roll the dough into a log and tightly wrap it with plastic wrap, then place the wrapped log in an airtight container and freeze for up to 3 months. When you want fresh warm cookies, just preheat your oven to 350℉. Unwrap the cookie dough log and place it on a cutting board. Using a sharp knife, carefully slice the log cross wise, in approximately 1/2 inch slices. Arrange the sliced cookies on a baking sheet and bake according to the process above.; ; – <strong>Variation: Chocolate Chocolate Chip Crunch Cookies</strong>

For a delicious Chocolate Chocolate Chip version of the above cookie, just replace 1/2 cup of almond meal or almond flour with 1/2 cup unsweetened cocoa powder. All the rest of the ingredients and instructions stay the same. – Dessert – American – Dairy Free – Gluten Free – Healthy Comfort Food – Lectin Free – Low Carb – Paleo – Vegan – Vegetarian