• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

healthy baking. real food. fitness.

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Sweet Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy-Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Course Desserts
VG Vegetarian

Salted Dark Chocolate Chunk & Almond Cookies

Jump to Recipe Print Recipe Rate Recipe
Posted:5/25/16
Updated:1/18/21
salted dark chocolate chunk and almond cookies on counter

These Salted Dark Chocolate Chunk & Almond Cookies are one of my favorites! Flavorful and possibly a little addicting… Using the best combination of ingredients for the most amazing texture and flavor, plus no chilling required!

Before I started sharing on this little space with you, I thought my blog would be solely “clean eating”, whatever that means, because I “needed a niche”. Well, “clean eating” and “healthy eating” and almost everything in between… they’re all very relative aren’t they?

But to me once I labeled something as “unhealthy”, it had no place in my blog recipes, even if I used the ingredient occasionally while making other recipes for personal use.

dark chocolate chunk and almond cookies stacked on white plate with almonds

But I’m a very “what you see is what you get” kind of person. So it is just not in me to share something with you all that isn’t true to me. And sometimes all-purpose flour is a little bit ME. Sometimes I need that ingredient to make the best cookies, or brownies, especially when it comes to baking for others. This blog is a reflection of what I eat and love to make, and of course share with you all in hopes of inspiring you to find your healthy way of eating (and living).

YOUR healthy way of living is obviously going to differ from mine. For me, that means eating a variety of foods… mostly plants, a little bit of meat, some dairy, grains, etc. I do like to pay attention to where my foods are coming from if I can, but that’s a personal preference. I am fortunate enough that I don’t have any major food issues or sensitivities. And until I can pinpoint something wrong, or have the patience to fully uncover a possible underlying issue, I’m going to continue eating a variety of good, wholesome foods…

And then of course balance my diet with delicious treats, which includes these.

Salted Dark Chocolate & Almond Cookies 

Salted Dark Chocolate Chunk & Almond Cookies on white plate

Here’s what you need

  • whole wheat white flour
  • unbleached all-purpose flour
  • baking soda
  • salt
  • butter
  • coconut oil
  • dark brown sugar
  • granulated sugar
  • egg
  • vanilla
  • almonds
  • dark chocolate
salted dark chocolate chunk and almond cookie mix in white bowl

For the chocolate, I used “Sea Salt Soiree” from Ghirardelli-mostly likely found in the chocolate bar/candy aisle of the grocery store, but any high-quality dark chocolate may be used.

ball of cookie dough with sea salt

The thing about these cookies is that I’ve been testing them for quite some time now. I’ve made them before with:

  • all butter
  • half butter/half coconut oil
  • all whole wheat white
  • an extra egg yolk
  • different sugar ratios
Salted Dark Chocolate Chunk & Almond Cookies on white plate

But the recipe as written yielded my favorite texture, without a doubt. I feel like I would be doing you a disservice by NOT sharing my favorite way. Plus I take my cookie baking VERY seriously.

These cookies are thick, soft in the middle with slightly crisp edges (thank you butter), and have a wonderful rich flavor also thanks to the dark brown sugar.

Some quick baking tips for this recipe

  • In order to get thick cookies that don’t spread flat, softened butter is key. Melting your butter is a big no-no, UNLESS the recipe calls for it.
  • Then you’re also going to want use softened coconut oil, with a room temperature egg. A room temperature egg will ensure your coconut oil does not solidify while combining the rest of your ingredients.
  • To soften your coconut oil, try placing the jar in a bowl of warm water for about 3-5 minutes. Be sure to check out more notes in the recipe page below.

All in all this is a pretty standard cookie recipe, and is without a doubt my go-to when making cookies for friends and family 🙂

Salted Dark Chocolate Chunk & Almond Cookies on rack

★★★★★

5 from 4 reviews

How to Make…

Salted Dark Chocolate & Almond Cookies

These Salted Dark Chocolate Chunk & Almond Cookies are thick, chewy, flavorful and possibly a little addicting… Using the best combination of ingredients for the most amazing texture and flavor, plus no chilling required!

  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: 24 1x
  • Scale:
Print
Pin
Rate

Ingredients

  • 1 cup whole wheat white flour
  • 1 cup unbleached all-purpose flour*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup coconut oil, softened
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 2/3 cup almonds, chopped
  • 1 3.5oz bar dark chocolate, chopped (I used this)
  • coarse sea salt for sprinkling

Instructions

  1. Preheat oven to 350ºF, line two large baking sheets with parchment paper, set aside.
  2. In a medium bowl add both flours, baking soda, and salt. Whisk together until combined, set aside.
  3. In a large bowl using hand mixer or paddle attachment of stand mixer, cream together butter, coconut oil, and sugars, until light and fluffy, about 1-2 minutes. Add in egg, vanilla extract, and almond extract until combined.
  4. Add in dry ingredients slowly, on low-medium speed until dough comes together. Using large wooden spoon, stir in chopped almonds and dark chocolate chunks.
  5. Using large cookie scoop (or rounded tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3-4 inches of room between. –I like to space my cookie dough in alternating rows of 2 and 3, to make sure there is enough room for the cookies to spread a little.
  6. Sprinkle cookie dough with coarse sea salt and bake for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely, adding more salt if you wish.–To keep cookies soft, don’t bake longer than 10 minutes. Even if they look a little underdone, they will set upon cooling. If you prefer a crispier cookie, bake an extra 1-2 minutes.

Equipment

vanilla extract

Buy Now →

cookie sheet

Buy Now →

stand mixer

Buy Now →
OXO medium cookie scoop

medium cookie scoop

Buy Now →

almond extract

Buy Now →

coconut oil

Buy Now →

Recipes Notes:

*You may use all whole wheat white flour, instead of mixing the two flours, however your cookies will be slightly more bread-like in texture. You can also use just all-purpose, just add 2 more tablespoons of flour if going this route.

*You may use all butter instead of coconut oil, the texture of the cookies will only change slightly. I do NOT recommend using all coconut oil however. The cookies will likely turn out greasy and not hold up.

Cookies will keep fresh about 5 days in airtight container. Baked cookies may also be stored in the freezer, tightly wrapped and stored in airtight container, about 1-3 months. Thaw at room temperature.

Nutrition information approximate

Nutrition Information:

  • Serving Size: 1 cookie
  • Calories: 164
  • Sugar: 10
  • Sodium: 105mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 18mg
Category: Dessert Method: oven Cuisine: American
Keywords: cookies with almonds, healthier cookie recipes
Author: Ashley @ Fit Mitten Kitchen

let’s see your creations!

tag me on social and hashtag so I
can see what you’ve made!

#FITMITTENKITCHEN


Q: Do you allow room in your diet for “not-so-healthy” ingredients while baking or cooking at home?

Pin this recipe

salted dark chocolate chunk and almond cookies on counter

 

Save

Similar Posts

  • Your oatmeal cookie got a makeover: Espresso Chocolate Chip Almond Butter Oatmeal Cookies! These cookies are made gluten-free friendly and dairy-free too. The perfect excuse to enjoy cookies with your morning coffee.
    Espresso Chocolate Chip Almond Butter Oatmeal Cookies
  • Your oatmeal cookie got a makeover: Espresso Chocolate Chip Almond Butter Oatmeal Cookies! These cookies are made gluten-free friendly and dairy-free too. The perfect excuse to enjoy cookies with your morning coffee.
    Espresso Chocolate Chip Almond Butter Oatmeal Cookies
  • Plate of coconut macadamia nut cookies
    Chocolate Chunk Toasted Coconut Macadamia Nut Cookies
  • Chocolate Chunk Turmeric Cashew Butter Cookies
    Chocolate Chunk Turmeric Cashew Butter Cookies
Previous Post
Friday Link Lovin’ [ #10 ]
11 healthy no-bake desserts
Next Post
11 Amazing Healthy No-Bake Dessert Recipes

Reader Interactions

Rate this Recipe Cancel reply

  1. Angie says

    12/20/2017 at 8:07 am

    Has anyone tried these with a vegan egg substitute? Which method do you think would work the best? I have flax, chia and aquafaba xoxoxox

    Reply
    • Ashley says

      12/20/2017 at 8:11 am

      Hi there Angie, I haven’t tried a vegan sub with these myself – but my best guess would be to use 2 flaxseed “eggs” 2 TBS flaxseed mixed with 6 TBS water and let sit until it gels. I am not sure the cookies will hold together as well but if you try it out I’d love to hear how it goes!

      Reply
  2. Cecilia says

    12/4/2018 at 11:19 pm

    Is there a way to make these gluten free?

    Reply
    • Ashley says

      12/5/2018 at 7:29 am

      I have not tried this exact recipe with a 1:1 gluten-free baking flour (like Bob’s) but if you did you would likely need a little less (like 2-3 TBS less) and the texture may be a little different too. But overall it should produce similar results.

      Reply
  3. olivia says

    1/23/2019 at 12:43 am

    I followed the recipe and it was a hit! A definite repeat – thank you for sharing!

    ★★★★★

    Reply
    • Ashley says

      1/23/2019 at 3:53 pm

      Glad you love them Olivia! Thanks so much for taking the time to comment and leave a review! I really appreciate it 🙂

      Reply
  4. Erin Hamilton says

    3/30/2020 at 3:05 pm

    I love this recipe so much! This is by far my husband’s favorite cookie that I make!

    ★★★★★

    Reply
    • Ashley says

      3/31/2020 at 9:04 am

      Yay! THanks so much for your comment and review, Erin 😀

      Reply
Older Comments

Primary Sidebar

Hey there!

I’m Ashley – Thanks for visiting Fit Mitten Kitchen. Here we balance real food with desserts and healthy snacks making life easy, nutritious and delicious.

Learn more

join the list

To receive the latest FMK recipes (and BONUS: you'll get my free Nut Butter eBook!)

    More...

    pear flatbread on green plate

    Easy Walnut Pear Flatbread with gorgonzola, arugula, and balsamic glaze

    roundup photo collage of the best healthier holiday cookie recipes

    31 Healthier Holiday Cookies for your cookie exchange

    Chocolate Covered Strawberry Cheesecakes. Gluten-free friendly. Perfect for gatherings.

    Chocolate Covered Strawberry Cheesecakes

    glazed gingerbread scone on baking sheet

    Gingerbread Scones with Vanilla Bean Glaze [Vegan]

    peppermint mocha coffee creamer in clear bottle with white coffee mugs

    Dairy-Free Peppermint Mocha Coffee Creamer [vegan]

    plate of raspberry white chocolate blondies

    Raspberry White Chocolate Blondies {gluten free friendly}

    pile of gingerbread truffles on plate

    Vegan Paleo Gingerbread Truffles

    mocha mini cheesecake with whipped topping on black plate and dessert forks

    Healthier Mocha Mini Cheesecakes

    Free recipe ebook!

    Subscribe and get a FREE healthy nut butter ebook!

      Trending Now
      Rainbow Kale Quinoa Salad with sumbutter dressing Meal Prep Salads
      Sweet Potato Waffle Breakfast Sandwhich on white plate with avocado Whole30
      This Paleo Deep Dish Chocolate Chip Pumpkin Cookie is an absolute must! Made using canned pumpkin, grain-free flour and dairy-free chocolate for a paleo treat. Pumpkin Desserts
      As Featured On
      • Browse by Diet
      • Gluten-Free
      • Dairy-Free
      • Vegan
      • Paleo
      • Disclaimer
      • Privacy Policy
      Exclusive Member of Mediavine· © 2021 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

      Subscribe & receive a free nut butter ebook!