Double dark chocolate sea salt cookies -- because it's cookie season! For some reason, the holidays feel like the official time to bake a lot of cookies! I am on so board. These are super soft, chewy, chocolatey, and very easy! I personally am team soft n chewy cookies versus crunchy. If you are like that too - and love chocolate - these are for you! Enjoy with a cup of hot chocolate or afternoon latte. So good!
These are gluten-free, dairy-free (if you use vegan chocolate chips), and vegan friendly. I have not tested any other flour yet, but I personally LOVE almond flour for baking cookies because of the texture. ENJOY!
For these double dark chocolate sea salt cookies, you will need:
- Almond Flour
- Cocoa Powder (I have not tested cacao)
- Brown Sugar or Coconut Sugar
- Oil (Avocado or Vegetable is best)
- Vanilla Extract
- Creamy Nut Butter - I used almond, but peanut or cashew would be great too!
- Maple Syrup
- Chocolate Chips (I used dark chocolate, but milk or dairy-free would be great too).
Preheat oven to 350.
In a large mixing bowl, combine all dry ingredients (flour, cocoa powder, brown sugar) and mix.
In a separate bowl, combine wet ingredients (oil, maple syrup, vanilla, nut butter) and whisk together.
Add wet ingredients into the dry and mix well. I use a hand mixer to really get it mixed together and then a spatula to press it together. You want the batter to be one large ball essentially, not dry! if yours comes out dry, add more oil or nut butter and mix again.
Fold in chocolate chips and mix in. When the dough is formed, use an ice cream scooper (or spoon) to create 2 inch balls of cookie dough. Press down slightly. The batter should make 10-12 cookies.
Chill in the fridge for 20 minutes before baking to help them keep the shape. You can skip this if you are in a rush.
Bake for 17-20 minutes at 350. Sprinkle with sea salt when you take them out and let them cool for 15 minutes.
Enjoy!!!
Ingredients
Directions
Preheat oven to 350.
In a large mixing bowl, combine all dry ingredients (flour, cocoa powder, brown sugar) and mix.
In a separate bowl, combine wet ingredients (oil, maple syrup, vanilla, nut butter) and whisk together.
Add wet ingredients into the dry and mix well. I use a hand mixer to really get it mixed together and then a spatula to press it together. You want the batter to be one large ball essentially, not dry! if yours comes out dry, add more oil or nut butter and mix again.
Fold in chocolate chips and mix in. When the dough is formed, use an ice cream scooper (or spoon) to create 2 inch balls of cookie dough. Press down slightly. The batter should make 10-12 cookies.
Chill in the fridge for 20 minutes before baking to help them keep the shape. You can skip this if you are in a rush.
Bake for 17-20 minutes at 350. Sprinkle with sea salt when you take them out and let them cool for 15 minutes.
Enjoy!!!
