I made these cookies THREE TIMES before they last longed enough for me to photograph them. I needed to head out for a few hopefully new client(s) visits earlier in the week. I thought what better way to walk into a chocolate manufacturing company than with a huge plate full of these cookies? They were an immediate hit, and I know I have these cookies to thank for getting that company in the bag! Really though. My personality and charm can only carry me so far.
I have always struggled in maintaining the right amount of moisture vs. crunch in all of the cookies I make. I either make them too soft, too chewy, too crispy, etc etc. I needed to switch up my routine in order to see different results. Why not mix two different textures of the same type of flour? That way, I will have the same taste profile but will be able to bring out two different textures. Brilliance, I tell you! I’m an avid almond fl0ur/meal user. I do well with almonds, and they don’t bring on any bloat in my belly- woo! So, I decided to use almond flour AND almond meal in this recipe… the cookies came out of the oven ready to eat, all chewy and crunchy and gooey and moist and yummy and yep– I’d keep going but I’ll hold back this once.
If you want to make some treats to wow your whole office, the soccer team or your friends and family, look no further. I can attest to how good these things were since as I mentioned, I had to make them three times before being able to write this post… I know a lot of my readers are vegan, so pay attention to that blurb I left for you if you are! These can easily become vegan friendly as well. Well, HAPPY FRIDAY and happy bellies go round and round!
Chocolate Chip Crunch Cookies
|Cook Time||15 minutes|
|Prep Time||10 minutes|
This will make approximately 30 small cookies. I wrote that it would serve 15 because who eats 1 cookie and throws the towel in?!
- Mix together the sifted flours, baking soda and sea salt in a large bowl (I did this in a stand mixer.)
- Whisk together the wet ingredients (except for the coconut oil) in a smaller bowl.
- Turn your stand mixer on low and slowly add in your wet ingredients until everything is well combined. Let the mixture stand for 5 minutes.
- Now, add in the melted coconut oil and mix for another minute.
- Stir in the chocolate chips with a spoon or spatula.
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cover the cookie dough and place in the refrigerator for 30 minutes or more.
- Scoop approximately 1-tablespoon sized balls onto the parchment lined baking sheet. Leave about 1 inch between each of them.
- Bake for 14-18 minutes, until the cookies look golden brown and you can't handle being taunted by the smell any longer.
- Transfer the cookies to a wire rack to cool for 10-15 minutes and ENJOY!