Chocolate Almond Delights (Print Version)
# Ingredients:
→ For the Dough
01 -
213g chocolate chips (any kind you like)
02 -
2 large eggs
03 -
56g coconut oil
04 -
87g toasted walnuts (optional)
05 -
160g coconut sugar or brown sugar
06 -
2 teaspoons vanilla extract
07 -
1/2 teaspoon baking soda
08 -
113g softened butter
09 -
1/2 teaspoon kosher salt
10 -
300g almond flour (blanched)
# Instructions:
01 -
Heat your oven to 175°C (350°F). Grab a baking sheet and cover it with parchment paper.
02 -
Using a stand mixer, blend the softened butter with coconut oil and sugar until smooth. Toss in the eggs and vanilla, and stir until combined nicely.
03 -
Add baking soda and kosher salt to the mix. Gradually stir in almond flour, one cup at a time, ensuring each addition is fully blended. Use a wooden spoon to gently fold in the chocolate chips and, if desired, the walnuts.
04 -
Scoop out the dough into tablespoon-sized portions. Place them evenly apart, around 8 cm (3 inches) between each, on your lined baking tray.
05 -
Bake the dough balls for 11–13 minutes, or until they're lightly golden around the edges. Let them cool a bit before eating. They taste best when fresh the same day!
# Notes:
01 -
Blanched almond flour can be swapped for almond meal if needed.
02 -
Chilling the dough for half an hour before baking helps keep the cookies from spreading too much.