Gluten Free Chocolate Chunk Cookies Alana Buckley

Gluten Free Chocolate Chunk Cookies

3 cups almond flour
½ tsp baking powder
½ tsp salt
½ cup butter, room temperature
¼ cup coconut oil
¾ cup brown sugar (can sub in coconut or date sugar)
2 eggs
2 tsp vanilla extract
1¼ cup TCHO Bittersweet 66% Dark Chocolate Baking Discs, chopped into rough chunks


  1. Preheat oven to 350oF and line a baking sheet with a silicone mat or a sheet of parchment paper.
  2. Mix together the almond flour, baking powder, and salt in a medium bowl and set aside.
  3. In a standing mixer, cream together the butter, coconut oil, and brown sugar using the paddle attachment.
  4. Add the eggs and vanilla.  Mix until just combined.
  5. Add in the dry mixture about 1 cup at a time, mixing until just combined.
  6. Fold in the chocolate chunks.
  7. Chill the dough for about 30 minutes.
  8. Scoop dough into about 2 tablespoon sized portions.  (You can go smaller, just keep an eye on your cookies while they're in the oven!  You may have to shave a couple of minutes off your baking time.)
  9. Bake for about 13 minutes, or until golden brown along the edges.
  10. Cool and dig in!