chocolate chunk cookie
Everyone needs a go to chocolate chunk cookie recipe in their life, isn’t that right? Well, if you have yet to find the perfect guilt-free cookie, you’ve come to the right place! This recipe uses a few wellth approved swaps, making it a better for you treat you can enjoy any day of the week! Oh, and i’ve also snuck in a secret vegetable …. don’t worry, you won’t taste it (I promise) and it will keep those cookies so perfectly soft and chewy! Curious what it is … PUMPKIN!
Pumpkin puree can be effortless added to the batter of various baked goods as a substitute for oil or butter. It also adds a touch of natural sweetness and creaminess to the batter. Once you try the pumpkin swap, don’t be surprised if you’re tempted to use it in other recipes. Oh ensure you’re using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains additional sugar and spices that will definitely throw this recipe off.
Ok, now for a few recipe notes
RECIPE NOTES
FLAX | ensure it is ground flax! You could attempt to make this recipe entirely plant based by substituting the 1 egg for a flax egg ( 1 tbsp flax + 3 tbsp water)
FLOUR | you can use AP or GF 1:1 flour blends in this recipe. Almond flour, oat and coconut will not be appropriate substations, as they will result in a crumbly cookie.
NUT BUTTER | feel free to substitute the almond butter for the nut or seed flour of your preference. Some of my favourites include, tahini, peanut butter, cashew butter, or sunbutter.
what you’ll need
1 ⅓ cups gluten-free flour
3/4 tsp baking soda
1/2 cup coconut sugar
1/3 cup melted coconut oil
1 large egg
1 tbsp ground flax
1 tsp kosher salt
1 tsp pure vanilla extract
1/4 cup creamy natural almond butter
1/4 cup pure pumpkin purée
1 cup bittersweet chocolate chips or chunks
Flaky sea salt
the steps
Whisk together flour and baking soda; set aside.
Combine coconut sugar, melted coconut oil, egg, ground flax, salt and vanilla, whisk until mixture is smooth and no lumps remain, 30 seconds. Let mixture stand for 3 minutes then whisk vigorously for 30 seconds and rest for 3 minutes. Repeat process of whisking and resting 2 more times, ending with resting, until mixture is thick, fluffy, smooth and shiny. Whisk in almond butter and pumpkin puree, and beat until thick, 1 minute.
Using a rubber spatula, stir in flour mixture until nearly combined. Add chocolate chips to dough and mix just to combine.
Working with 3 tablespoons (60 grams) dough at a time, roll into balls and space 2 inches apart on prepared sheets.
Chill sheets with dough balls for at least 30 minutes.
Meanwhile, heat oven to 375ºF with rack set in middle position.
Bake 1 sheet at a time until cookies are golden brown, puffy, and edges have begun to set but centers are still soft, 12–14 minutes. Transfer sheet to a cooling rack, sprinkle cookies with sea salt, and cool completely.
Store cookies in an airtight container at room temperature for up to 5 days or freeze.
recipe adapted from zestfulkitchen