Ingredients
The following ingredients have 4 Servings
- ½ cup coconut oil, room temperature
- ¾ cup coconut sugar
- 1 egg, room temperature OR 1 flax egg (1 tablespoon flax meal whisked with 2½ tablespoons water, let stand for 5 minutes to gel before using)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
- 1¾ cups (168g) almond flour
- ½ cup (3 oz, 85g) chopped dark chocolate
- ½ cup toasted walnuts
- Flaky sea salt, to sprinkle on top, optional
Instruction
- Beat together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla and mix until smooth.
- Add the cocoa powder, almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate and walnuts. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
- When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly.
- Sprinkle with flaky sea salt if desired. Bake for 10 minutes or just set around the edges.
- Store in an airtight container.
