Chewy Salted Double Chocolate Cookies
Makes 12-15 cookies
What you need:
1 cup sprouted spelt flour
1/3 cup unsweetened raw cacao powder
1/2 teaspoon aluminum-free baking soda
1/4 teaspoon Himalayan salt
1/2 cup coconut oil, melted and cooled
3/4 cup coconut sugar
1 pasture-raised egg
2 teaspoons pure vanilla extract
3/4 cup dark chocolate chips
Vancouver Island flaked sea salt, for sprinkling
What to do:
-Preheat oven to 350 degrees F and prepare a baking sheet by lining it with parchment paper or greasing with coconut oil
-Whisk together the flour, cacao powder, baking soda and salt
-In a large bowl, beat cooled coconut oil, brown sugar, egg and vanilla until creamy and smooth
-Add the dry to the wet and incorporate until well combined. Fold in chocolate chips.
-Roll into small dough balls or use a small cookie scoop to drop on a baking sheet.
-Flatten each cookie slightly with the palm of your hand. Bake fir 8-10 minutes.
-These will continue to cook as you take them out of the oven but they should almost look underdone if you would like them to be chewy.
-Sprinkle with flaked salt and allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack.
-Store in an airtight container. Use gluten-free flour or a chia/flax egg for a gluten-free egg-free cookie!