Nutty Chocolate Chip Cookies

May 27

Here is my nutty chocolate chip cookies loaded with goodies. I love adding different textures to my desserts. I folded in walnuts, coconut flakes, and chocolate chips to make these cookies extra yum! I typically try to create my desserts dairy free, and sometimes vegan. This recipe has eggs but can easily become vegan by replacing the eggs with a flax egg! I also recommend ALWAYS topping any cookie with a bit of flaky salt before baking. It gives a perfect sweet + salty flavor to the cookie. Enjoy!

Nutty Chocolate Chip Cookies

Makes: 25

Prep time: 75 mins

Cook Time: 12 mins

Total time: 1 hr 17 mins

INGREDIENTS

Wet ingredients

1 cup creamy almond butter (unsweetened)
⅔ cup melted coconut oil
¾ cup maple syrup
2 eggs (or flax egg if vegan)
1 tbsp vanilla extract

Dry ingredients

3 cups almond flour (if you want a cakey cookie use all purpose flour)
½ tsp salt
1 tsp baking soda

Add ins

¼ cup coconut flakes
1 cup Hu’ dark chocolate chips, chopped
½ cup walnuts, chopped
1 tsp flaky salt (for topping)

INSTRUCTIONS

In a large stand mixer or mixing bowl combine almond butter, eggs, coconut oil, maple syrup, and vanilla extract. Whisk until combined, about 1 minute.
In a separate bowl mix together dry ingredients, flour, salt, and baking soda.
Sprinkle dry ingredients into wet ingredients and mix until cookie dough forms. Fold in your coconut flakes, chocolate chips, and walnuts.
Form each cooking into rounds by hand or use an ice cream scoop. Place on a baking sheet lined with parchment paper. Sprinkle with salt and let sit in your refrigerator for one hour or even overnight, but no longer than 24 hours uncovered.
When ready to bake, preheat the oven to 350 degrees. Make sure cookies are not too close, because the dough will spread. Bake for 12-14 minutes or until golden brown. Every oven is different so check on your cookies after 10 minutes.
Enjoy while warm and delicious!