By Chef Amanda DeLaura (@chefdelaura)
No single recipe has stolen the spotlight as often as these cookies have. They are so easy and quick to make and satisfying every single time. Without fail, I end up always eating one more than I had planned. If you’re afraid of becoming addicted, avoid this recipe altogether ;). Bon appétit!
Makes 12 small cookies
1/3 cup coconut oil
1/2 cup coconut sugar
2 tsp vanilla extract
2 Tbsp coconut milk (or almond, oat or soy milk)
1 cup oat flour
1 cup almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp pink Himalayan salt
1/2 cup Lily's dark chocolate chips
Maldon (flaky) sea salt to taste
- Preheat oven to 350ºF. Soften coconut oil over stove or in microwave for 20 to 30 sec. Add the sugar, vanilla, and milk and whisk in a medium-sized bowl until well combined and formed into a sticky mixture.
- Add flours, baking powder, soda, salt, and chocolate chips and fold together with a soft spatula. At first glance, it will look dry, but keep mixing the dough until it holds. The dough will look and feel quite satisfying when it reaches its proper form.
- Roll the dough into 1 tablespoon-sized portions and place onto a greased baking sheet. Slightly press balls down and sprinkle with Maldon. Bake for exactly 10 minutes, remove from oven and let the pan cool on a wire rack.
- Serve warm or at room temperature and watch your hard-earned work be devoured! (If you’re feeling adventurous, substitute the almond flour for Hazelnut flour.)