Almond Chunk Cookies
Makes 12
- 120g of Almond Butter
- 80g of Coconut Oil (Room Temperature)
- 140g of Coconut Sugar
- 45ml of Nut Milk
- 1 Teaspoon of Vanilla Essence
- 140g of Flour (plain, gluten free or buckwheat flour works)
- 1 Teaspoon of Baking Powder
- 60g of Dark Chocolate
- 50g of Almonds
These are completely irresistible- crisp on the edges and chewy in the middle with chunks of gooey chocolate and crunchy toasted almonds.
Preheat the oven to 180’C. Line a baking sheet with baking paper.
In a large bowl, use an electric mixer to whisk together the almond butter, coconut oil and coconut sugar until creamy and smooth.
Then mix in the nut milk and vanilla essence.
Mix in the flour and baking powder.
Roughly chop the almonds and chocolate and fold them into the mixture.
Roll the mixture into tight balls and flatten them gently onto the baking sheet. Pop the tray in the fridge to chill for 10-15 minutes.
Once chilled, bake for about 13 minutes until the edges are starting to crisp but they still look a little gooey.
Leave them on the tray, place it on top a wire rack and let them cool for 10 minutes before touching. They will firm up as they cool for that perfect texture.
10 Comments to Almond Chunk Cookies
Hi Indy! Could I use peanut butter instead?. And where is the best place to get buckwheat flour?. Cant wait to make these ?
Yes you can! You can use any nut butter just remember the runnier the better. You can get buckwheat flour in the health or free from aisle in any big supermarket and in all health shops. Hope you love them!x
Hi,
Can I sub coconut oil for anything else?
I haven’t tested these with anything else but you could try but butter (or vegan butter) should work!x
Hi Indy, love ALL your recipes! Can I substitute coconut sugar? Or is it easy got in supermarket?
Thanks Fiona
Thank you!! They have it in all good supermarkets now so you should be able to get it easily. If not, you can use brown sugar. Hope you love them!x
Hi Indy
Love your recipes. These sound amazing. Can I use any other flour or whizzed up oats ( like in your delicious seed cookies)?
I’m allergic to buckwheat so looking for an alternative.
Hi Eileen, you can use regular flour instead, oat flour should also work really well too but I haven’t tried it in this one x
Indy, mine were really crumbly. Left them in for another bit, and they were almost on the overdone side. What might I have done wrong?
Hi Ann, did you leave them to cool before touching them? Like with most cookies, you have to let them cool a bit in order to set. This stops them crumbling without over cooking them x