Foto: RecipeGirlIngredients
- ⅔ cup coconut sugar
- ½ cup refined coconut oil, (at room temperature)
- 1 large egg (or flax egg- see notes below), (at room temperature)
- 1 teaspoon vanilla extract
- 2¼ cups blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 ounces bittersweet chocolate, (chopped (more, if using for top))
- flaky sea salt, (to sprinkle on top)
Steps
In a large bowl, use a hand mixer to combine the coconut sugar and coconut oil. Mix in the egg and vanilla until smooth.
Add the almond flour, baking soda and salt to the wet ingredients. Mix until well-incorporated. Stir in the chopped chocolate. Cover the bowl and refrigerate for at least 1 hour (and up to 48 hours).
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
Use a cookie scoop or spoon to form rounded blobs of cookie dough. Place them on the baking sheet and flatten slightly. Add a few more chunks of chopped chocolate on top to make them pretty (optional). Sprinkle with flaky sea salt. Bake for 10 to 12 minutes- until golden brown around the edges.
Store baked cookies in a sealed container for up to 5 days at room temperature. Cookies may be frozen in the same manner for up to 3 months.
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