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Dark Chocolate Chunk Cookies are packed with chocolate in every bite! Naturally gluten free, these rich little treats are the perfect balance of chocolate, almond butter, and a hint of shredded coconut. They are dairy-free too!
These are the easiest and creamiest little cookies! I love how simple they are yet they’re packed with all the good flavors I love including almond, coconut, and of course, dark chocolate.
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Gluten-free, Dairy-free
Skill Level: Easy
Here’s why you’ll be making this recipe for cookies with dark chocolate chunks again and again:
- No gluten needed. This is a flourless recipe, meaning that you don’t have to adapt it to be gluten free – it already is! The almond butter magically gives these cookies structure so you won’t need any flour.
- Dairy free too. Yes, as long as you use a dark chocolate that doesn’t have diary ingredients, this is also a DF cookie.
- Gorgeous flavor. The combination of almonds and chocolate is a popular pairing for a good reason, and it’s featured prominently in this delectable cookie recipe.
- A one-bowl cookie. You’ll need just one bowl to make these dark chocolate chunk cookies, making cleanup a breeze.
- Not too sweet. I love how these cookies are just sweet enough without being overwhelming. Coconut sugar is a little bit less sweet than granulated sugar, and dark chocolate is nice and rich without being over-the-top sweet.
Recipe Ingredients
Here’s the easy list of ingredients to make these dark chocolate chunk cookies so that you can add what you need to your grocery list. Check the recipe card at the end of this post for the full ingredient amounts and details on how to make them.
- Egg: Use a large, room-temperature egg.
- Almond Butter: Creamy almond butter is my choice to use in this recipe.
- Coconut Sugar: Or you can use dark brown sugar.
- Baking Soda
- Cocoa Powder: Use unsweetened cocoa powder so that the cookies are not too sweet.
- Shredded Coconut: You can use sweetened or unsweetened shredded coconut.
- Vanilla Extract: Pure vanilla extract will give the best flavor.
- Semisweet Chocolate: I use 70% Dark chocolate bar cut into chunks, but you can use the dark chocolate you like, or even chunks or chips.
All you’ll need to do is stir together the ingredients and bake them to make these wonderful cookies.
- Use coconut sugar. To give these cookies a lovely caramel undertone and a bit more coconut flavor, use coconut sugar. Brown sugar will also give a nice depth of flavor if you can’t get coconut sugar – use dark brown sugar if possible.
- Add nuts. You can add some chopped, toasted almonds or walnuts if you wish to give these cookies a bit of crunch.
- Make them with peanut butter. To make a peanut butter version of dark chocolate chunk cookies, you can substitute the almond butter for creamy peanut butter.
- Up the coconut. Sometimes I’ll add more than the 2 tablespoons of shredded coconut called for in the recipe because I love coconut! On the other hand, if you’re not a fan of coconut you can omit it and the cookies will still taste flavorful and rich.
Proper Storage
The combination of almond butter and coconut helps keep these cookies moist for days. Here’s how to store chocolate chunk cookies:
- Counter – Place dark chocolate chunk cookies in an airtight container and store them on the counter for up to 5 days.
- Fridge – Store the cookies in an airtight container in the fridge for up to 7 days, with parchment paper between layers of cookies if needed.
- Freezer – Place the cookies in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Thaw the cookies in the fridge before serving.
Ingredients
- 1 large egg
- 1 cup creamy almond butter
- ½ cup coconut sugar or brown sugar, firmly packed
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder
- 1 tablespoon shredded unsweetened coconut
- 1 teaspoon vanilla extract
- 3 ½ ounces bittersweet chocolate cut into chunks, I use a 70% dark chocolate bar
Instructions
- Preheat your oven to 350°F. Line two large baking sheets with silicon baking mats or parchment paper.
- In a medium bowl, lightly beat the egg.
- Add the almond butter, coconut sugar, baking soda, cocoa powder, coconut, and vanilla, and mix until thoroughly combined.
- Fold in the chocolate chunks.
- Form balls with about 2 tablespoons of dough, place about six or seven on each baking sheet, a couple of inches apart, and press down to form thick disks.
- Bake for 10-12 minutes, or until set but still slightly soft to the touch.
- Cool the cookies on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Did you make this?
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Dark chocolate for me! Milk chocolate will do in a pinch.
I adore a good white chocolate! But I also like dark chocolate dipped fruit.
I like milk chocolate best 🙂
https://twitter.com/purplelover04/status/615537309857878017
tweeted
https://twitter.com/amylou61/status/603028928710615042
I like all kinds of chocolate, but dark is by far my favorite kind.