Servings: 14 cookies 1x
Ingredients
- 1 egg
- 1/3 cup melted coconut oil
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 1/2 oz dark or milk chocolate bar
Instructions
- In a large mixing bowl combine egg, melted and cooled coconut oil, coconut sugar, and vanilla extract. Whisk into an even mixture
- In a separate mixing bowl combine almond flour, coconut flour, baking soda and salt
- Fold dry ingredients into wet and mix until evenly combined
- Chop chocolate bar into small chunks and fold chocolate into dough
- Place dough in the fridge to chill for 30 minutes
- Remove douhg from the fridge and turn out on a piece of parchment paper
- Roll the dough into a tight ball and then into a log – be sure to roll the log tight and without any gaps. If there are gap the cookies will crumble when sliced
- Wrap the log in parchment and place in the fridge or in plastic wrap and then parchment if you are placing in the freezer for later
- Allow the dough to chill in the refrigerator for at least 4 hours
- Preheat oven to 350F and line a baking sheet with parchment paper
- Take dough from fridge and immediately slice into 1/2″ thick rounds. If using dough from frozen, unwrap and allow to thaw for 1 hour before slicing
- Lay on the baking sheet, sprinkle with flakey sea salt and bake at 350F for 14 minutes
- Remove from the oven and cool on the baking sheet for a few minutes before transferring to a cooling rack
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.