The salt really brings out a beautiful flavor in the chocolate and makes these cookies an easy favorite in my home!
Category
Dessert
Servings
30 cookies
Author:
Catrina from Planted Families
The salt really brings out a beautiful flavor in the chocolate and makes these cookies an easy favorite in my home!
Ingredients
1 cup extra-virgin coconut oil
3/4 cup cane sugar
3/4 cup light brown sugar
2 teaspoons pure vanilla extract
2 eggs (to make vegan use JustEgg or Bob's Red Mill egg replacer)
1½ cups King Arthur Gluten-free flour
3/4 cup cocoa powder (the higher quality the better!)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 package chocolate chunks (to make vegan you can use Enjoy Life Brand)
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2 Tablespoons Slack Tide Flake Sea Salt
Optional: Dried pomegranate flowers for garnish
Directions
Preheat the oven to 350°.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a stand mixer with the paddle attachment, cream the coconut oil, the sugars and the vanilla until fluffy and slightly paler in color. You may need to scrape down the sides of the bowl halfway through. Then add your eggs or egg replacement and mix until well incorporated.
With the mixer on low, add the dry ingredients slowly until all mixed well and your dough looks uniform. Pour in the chocolate chunks and mix for another 15 seconds.
Using a cookie scoop, place about 2 tablespoons of dough onto a baking sheet lined with parchment paper. The cookies will spread, so make sure to leave enough space for each cookie.
Sprinkle with Slack Tide Flake Sea Salt and dried pomegranate flowers if you are using them. Bake for 8-10 minutes. Let the cookies cool completely before removing them from the tray.
Recipe Note
For more amazing recipes from Catrina, visit Planted.
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