Foto: RecipeGirl
Ingredients
- 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
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In a large bowl, use a hand mixer to combine the coconut sugar and coconut oil. Mix in the egg and vanilla until smooth.
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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).
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| coconut sugar | 0.667 cup | - | - |
| refined coconut oil | 0.5 cup | - | - |
| egg | 1 large | - | - |
| vanilla extract | 1 teaspoon | - | - |
| blanched almond flour | 2.25 cups | - | - |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| kosher salt | 0.5 teaspoon | - | - |
| bittersweet chocolate | 6 ounces | - | - |
| flaky sea salt | - | - | - |
*Estimated market prices, may vary by region
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