These soft and chewy cookies have very little flour and no dairy. The sea salt adds a hint of salty goodness which compliments the chocolate nicely. You will feel like you are eating a sinful chocolate brownie, but with much less guilt. They are surprisingly simple to make and require very few ingredients. Be sure to cook them for no more than 10-12 minutes to ensure a soft and chewy center. A 1 inch cookie scoop will result in consistently sized cookies and even baking. They also freeze well if you want to avoid eating the whole batch yourself.
Prep time: 20 minutes Cook time: 10-12 minutes Makes: 2-3 dozen
2 cups dairy-free chocolate chips or chunks
1/3 cup coconut oil
3/4 cup sugar
3 whole eggs
1 1/2 tsp vanilla extract
1/2 cup flour
1/2 cup almond flour
1/4 tsp baking powder
1/2 tsp sea salt
Melt the dairy-free chocolate chips and coconut oil in a pan over low heat. Set aside and allow to cool for 10 minutes. Whisk together the flour, almond flour, baking powder and salt to combine. In a separate bowl, whisk together the eggs, sugar and vanilla until well combined. Add the chocolate and flour mixture to the eggs and stir until completely incorporated.
Cover and chill the mixture for at least 3 hours.
Preheat the oven to 350 degrees. Using a 1 inch cookie scoop roll into balls and place on a parchment lined cookie sheet 2 inches apart. Bake for 10 -12 minutes. Allow the cookies to sit on the cookie sheet for a few minutes before transferring them to a wire cooling rack. Store in an airtight container for up to a week.