1/4 Cup + 1/2 tsp Coconut oil, melted and divided
3 Tbsp Agave
1/2 Cup Coconut sugar, packed
1/4 Cup Unsweetened applesauce, chilled*
1/2 Tbsp Vanilla extract
3 Oz Dairy-free mini chocolate chips, divided (about 6 Tbsp)
1 1/2 Cups Almond flour (150g) **
5 Tbsp Cocoa powder (30g)
3 Tbsp Coconut flour, packed (21g)
1/2 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp Salt
3 Tbsp Hammons Black Walnuts, finely chopped
In a large bowl, stir together 1/4 cup of the melted coconut oil and agave. Add in the coconut sugar, applesauce and vanilla and beat, using an electric hand mixer, until well combined.
Place 1 oz of the chocolate (about 2 Tbsp) in a small, microwave-safe container, along with the remaining 1/2 tsp of oil, and microwave using 50% power and 30 second intervals, stirring between each interval, until smooth and melted. Beat into the oil mixture.
Add all the remaining ingredients, except the walnuts and remaining chocolate chips, into the bowl and beat until well combined. Stir in the remaining chocolate chips and walnuts.
Cover the bowl and refrigerate for 1 hour so that the cookie dough firms up.
Once chilled, heat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
Roll the dough into lightly heaping Tbsp 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 the edges are lightly crisp and the top feels set, but still soft, about 20 minutes. Cool on the pan COMPLETELY. ***
*This is key. You want it 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 your dough in the fridge until ready to bake.
Recipe from Food Faith Fitness