CHOCOLATE SEA SALT COOKIES
This is a foolproof chocolatey cookie recipe that is surprisingly nutritious. The almond flour and coconut oil substitutes for butter and flour might sound intimidating, but don’t knock it ‘til you try it.
CHOCOLATE SEA SALT COOKIES
SERVINGS: 8-10 COOKIES
PREP TIME: 30 MINUTES
COOKING TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES
INGREDIENTS
2 cups of almond flour
1/3 cup of liquid coconut oil
1/2 cup of coconut sugar
2 tablespoons of maple syrup
1 egg
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of vanilla powder
2 tablespoons of cocoa powder (unsweetened)
1/4 teaspoon of salt
1/2 cup of dark chocolate chunks (I chopped up a bar of 72% cocoa chocolate)
Flaky sea salt for topping
INSTRUCTIONS
Prepare the Dough
Preheat your oven to 350 degrees and mix the coconut oil, coconut sugar, maple syrup, and egg in a large bowl. Once fully mixed, add the almond flour, salt, baking powder, baking soda, cocoa powder, and vanilla powder (don’t over-mix). Once fully combined, add the chocolate chips and fold them into the dough.
Chill and Bake Cookies
Once your dough is made, cover the bowl with plastic wrap and put it in the fridge for about 15 minutes. Once chilled, roll the dough into about 8-10 equal-sized balls (make them bigger if you want them gooier and smaller if you want them crispier). Place the balls on a parchment paper-lined baking sheet and put in the oven for 10 minutes.
Finish the Cookies
Take the cookies out of the oven and immediately flatten them by pressing them down softly with a flat surface (I used the bottom of a water glass). Now add a sprinkle of flaky sea salt to each cookie and let them cool for at least 15 minutes before eating.
Serve and Enjoy!
