Chocolate chunk snacking cookies


This post was created in partnership with Bob's Red Mill.

For the past few months I've found myself making these cookies at least once a week. And when I realized the recipe wasn't on this site I knew I had to change that ASAP. So here I am with what might be your new favorite afternoon pick-me-up: CHOCOLATE CHUNK SNACKING COOKIES! But before I say anything else, I feel like I should probably make it clear that these things aren't meant to replace cookies of the dessert variety. Because - if I had to just pick one - I'm obviously going to go with the cookie that's made with brown sugar and unbleached flour.. and is filled with pockets of melted, sweetened chocolate. But snacking cookies have their time and place. Like early in the morning when you're running out of the house and realize you forgot to eat breakfast. Grab a couple snacking cookies. Or when mid-afternoon rolls around and you really don't feel like making a proper snack. Grab a couple snacking cookies. Or at 7PM when you can feel the pre-dinner hangry creeping up and you're like I SWEAR IF THIS PASTA DOESN'T BOIL FASTER. Grab a couple-- you get the picture.

These cookies are filled with just enough fat to satisfy your belly and have just enough sugar to satisfy your sweet tooth (if that's what you look for in a snack). Personally, I'm more of a salty snacker (I'll take a bag of potato chips over a cookie any day) (but I try to limit my potato chip-intake due to them literally making me feel like crap*) so to scratch that itch I top each cookie with a sprinkle of flaky salt and that seems to do the trick.

But let's talk about sugar (for the 7328th time) for a minute. I've noticed granulated sugar does some gnarly things to my skin (it's not just limited to cane sugar, either - coconut sugar is just as bad), but we're going to talk about that another day when I don't feel so weird trying to pivot from talking at you about snacking cookies to talking at you about how I found out that sugar - not my hormones - was one of the driving forces behind my adult acne (the other driving force was, "beating the crap out of your skin," according to Adina of SW Basics).

No but really, another day. Because date sugar. Specifically the Bob's Red Mill variety (I've used other brands and the quality just isn't the same) because this stuff is a game changer. Aside from adding a touch of subtle sweetness and providing a really (read: really, really, really) nice structure to vegan baked goods that also happen to be gluten-free, this stuff lends a bangin' butterscotch flavor that just can't be matched by other sweeteners. I wouldn't necessarily substitute date sugar 1:1 for cane sugar (although Bob's says you can), but I could totally see myself leaning on it solely for the fact that the flavor of it is truly unparalleled. Even compared to coconut sugar - and you know how much I love the flavor of coconut sugar.

If you have a free moment in the next week or so, please do yourself a solid and whip up a batch of these cookies. They're chock-full of goodness (quite literally, actually) and really just check all the boxes. I hope you love them as much as I do. <3

*I'm pretty sure that has less to do with the actual potato chips and more to do with the fact that I typically house half a bag in one go.


Notes: If you're not a fan of cashew butter, you can use almond, peanut, or any nut butter you're feelin'. If you want sweeter snacking cookies, feel free to replace part (or all) of the almondmilk with additional maple syrup. If you don't want to make these in a stand mixer, you can mix everything together by hand. I prefer using the stand mixer for dough that's on the tough side because it's easier to get everything evenly incorporated. If you don't have potato starch, corn starch or tapioca starch will do. Btw: massive bits of 100% cacao are not enjoyable (just a warning). Speaking of the cacao, if baking chocolate isn't your thing use 70%+ dark chocolate.

This post is sponsored by Bob's Red Mill, the employee-owned grain company that's committed to providing good food for all. All opinions are my own (and I think Bob's Red Mill rules). 


2 tablespoons (24g) unrefined coconut oil
3-4 tablespoons (42-56g) unsweetened almondmilk
1/4 cup (60g) creamy cashew butter

1/4 cup (70g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
2 cups (185g) Bob's Red Mill super-fine almond flour
1/2 cup (75g) Bob's Red Mill gluten-free 1-to-1 baking flour
2 tablespoons (20g) Bob's Red Mill potato starch
1/2 cup (50g) Bob's Red Mill date sugar

2 teaspoons (8g) Bob's Red Mill baking powder
3/4 teaspoon (3g) fine sea salt
2 ounces 100% cacao, roughly chopped
Sea salt flakes, optional

Preheat oven to 350˚F. Line a small baking sheet with a silicone mat or parchment paper; set aside. In a small saucepan set over medium-low heat, melt the coconut oil then stir in the almondmilk. Continue heating mixture just until warm then off the heat and whisk in the cashew butter, maple syrup, and vanilla extract; set aside. Add the almond flour, 1-to-1 baking flour, potato starch, date sugar, baking powder, and sea salt to the bowl of a stand mixer fitted with the paddle attachment. Mix for 15-20 second then pour in the liquid ingredients and mix just until combined (30-45 seconds). Add the chopped cacao and mix until evenly distributed. Using a medium cookie scoop, drop the dough onto the prepared baking sheet then flatten with the palm of your hand (flattening is totally optional, BTW) and sprinkle with sea salt flakes, if desired. Bake at 350˚F for 10-12 minutes then let cool on baking sheet. Store in an airtight container for up to one week (though they definitely will not last that long).

Yield: 15 ~2" cookies