Whole Grain Chocolate Chunk Cookies
heavily adapted from Texan Erin
Makes 24 large cookies
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup virgin coconut oil, room temperature (solid)
- 5½ oz. coconut sugar (about 1 cup)
- 5½ oz. raw sugar (about ¾ cup, ground if using thick granules)
- 2 eggs
- 1½ tbsp. vanilla extract
- 2¼ cups white whole wheat flour
- ½ cup almond meal
- ½ cup quick oats
- ¾ tsp. salt
- 1¼ tsp. baking soda
- 1¼ tsp. baking powder
- ½ tsp. espresso powder (optional)
- 1 lb. 60% dark chocolate chips or chunks (about 3 cups)
Instructions
- Beat together butter, coconut oil, and sugars until soft and creamy. Add eggs and vanilla and beat again.
- In a separate bowl, whisk the flour, almond meal, oats, salt, leaveners, and espresso powder until evenly combined.
- Stir flour mixture into butter mixture.
- Stir in chocolate chips.
- Chill for 30 minutes.
- Heat oven to 350°.
- Scoop into ¼ cup balls and space at least 3″ apart on a lined cookie sheet.
- Bake for 11-12 minutes, pulling the baking sheet out halfway through to bang on the counter (the banging is optional but produces nice, crispy edges).
- Let the baked cookies cool on the cookie sheets at least 10 minutes before transferring to a wire rack. The cookies will be very soft in the center.
