It’s a Sunday night as I sit here in my New York City apartment, feeling quite uninspired to write this blog post. Scroll down to skip right to the recipe for these (vegan + grain-free) Double Chocolate Chunk Cookies.
It’s funny, because when I first started blogging in 2010, blogs were actually…a thing. They were the only “thing” really, because Instagram wasn’t even around then. I know many of you have actually been following me since those days, so you know that myself and other bloggers were often posting 2-3 times a day. Now I feel accomplished if I can publish a blog post each week, but rarely even manage that.
Even just typing these whatever-is-coming-to-my-mind words, I’m feeling refreshed. I think I forgot that not every blog post (or Instagram caption) has to be this perfectly curated or even completely purposeful thing. While I love letting my writing tell a story or be informational, I think selfishly my favorite thing about writing is those times it just flows out of me. There’s really no release quite like it, but I often feel stuck because usually what I want to write about doesn’t exactly fit the mold of being on a food blog.
On that note, cue the cookie pic…
Maybe I’ll keep up with these more authentic, #nofilter blog posts…? Or maybe not. It could very well be the ashwaganda tea I just drank speaking. But either way I think it’s fine because everyone just skips to the recipe part of these posts anyway, right? 😉
Vegan + Grain-Free Double Chocolate Chunk Cookies
Ingredients:
- 1 + 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup pure unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/3 cup creamy nut butter (I used peanut butter)
- 2 tbsp melted coconut oil
- 1/3 cup pure maple syrup
- 1/3 cup dairy-free chocolate chunks (I used Enjoy Life)
Directions:
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- In a bowl combine almond flour, coconut flour, cocoa powder and baking powder.
- In a separate bowl combine nut butter, coconut oil & maple syrup.
- Add wet ingredients to dry ingredients and combine well (the dough will be thick and kind of crumbly) then mix in the chocolats chips.
- Refrigerate dough for at least 20 minutes.
- Form into 12 round cookie dough balls, place on baking sheet and press down.
- Bake for 10 minutes and let cool for another 10-15. Cookies stay fresh for 4-5 days or longer if refrigerated/frozen.
I absolutely loved how these Double Chocolate Chunk Cookies turned out – they’re dense and doughy and not too sweet. Next time I’ll probably press them down a little more so they’re less ball-like and more cookie-like, but shape doesn’t so matter so much when the words “double chocolate” are involved, you know?
As always, if you make these Double Chocolate Chunk Cookies or any of my other recipes I’d love to see how they turn out! Be sure to tag me on Instagram @hungry.blonde!
You might also like:
Healthy Cookie Dough Balls
Grain-Free Chocolate Chip Pumpkin Muffins
Grain-Free Chocolate Peanut Butter Cookie Cups
Loaded Peanut Butter Oatmeal Cookies
Flourless Chocolate Cake
