Description
So dense, chewy and chocolaty, you will never believe they’re dairy-free, egg-free, paleo and healthy!
Ingredients
- ¼ cups Coconut Oil, Melted, Plus 1/2 Teaspoon For Melting Chocolate
- 3 Tablespoons Agave
- ½ cups Coconut Sugar, Packed
- ¼ cups Unsweetened Applesauce, Chilled (See Note)
- ½ Tablespoons Vanilla Extract
- 3 ounces, weight Dairy-free Mini Chocolate Chips, Divided
- 1-½ cup Almond Flour (150g)
- 5 Tablespoons Cocoa Powder (30g)
- 3 Tablespoons Coconut Flour, Packed (21g)
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- 3 Tablespoons Hammons Black Walnuts, Finely Chopped
Preparation
In a large bowl, stir 1/4 cup of the melted coconut oil and agave. Add coconut sugar, applesauce and vanilla and beat, using an electric hand mixer, until well combined.
Place 1 ounce (about 2 tablespoons) of the chocolate in a small, microwave-safe container, along with remaining 1/2 teaspoon coconut oil. Microwave using 50% power in 30-second intervals, stirring between each interval, until smooth and melted. Beat into the oil mixture.
Add all the remaining ingredients, except walnuts and remaining chocolate chips, into the bowl and beat until well combined. Stir in remaining chocolate chips and walnuts. Cover bowl and refrigerate for 1 hour so that the cookie dough firms up.
Once chilled, heat oven to 350ºF and line 2 cookie sheets with parchment paper.
Roll the dough into lightly heaping tablespoon-sized balls (I used a cookie scoop) and place onto the baking sheets. Press each cookie out just under 1/2 inch thick.
Bake until edges are lightly crisp and the top feels set, but still soft, about 20 minutes. Cool on the pan completely. Devour!
Notes:
• It’s important for the applesauce to be chilled and right out of the fridge.
• As with all gluten-free baking, please weigh your flour to ensure results.
• If you can’t fit both cookie sheets in the oven at once, keep the rest of the dough in the fridge until ready to bake.
