These were legit so good that I made them twice over the course of two days because I wanted to share them with everyone since I basically ate the first batch to myself #whoops.
Out of all of the homemade GF cookies I’ve made, these are definitely the gooiest, most flavorful (savory and sweet) and actually have a chewy texture, unlike the scone-like textures other GF recipes often have.
These are dairy-free, gluten-free, guilt-free, baby! JK there’s a good amount of nut butter and sugar, so probably just don’t eat the whole batch like I did if you’re trying to actually fall asleep tonight.
1/4 cup coconut oil (room temperature, not melted!)
1/3 cup nut butter of your choice (I prefer almond - unsalted)
2/3 cup coconut sugar
2 “eggs” - I’m obsessed with Bob’s Red Mill Egg Replacement because it’s made from just 4 ingredients (you can also use real eggs if you dgaf about these being vegan)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt (or just a pinch or two - I usually just put a bit in my hand and sprinkle it in)
1/3 cup coconut flour
2/3 cup dark chocolate chunks OR chop up a dark chocolate bar from Hu Kitchen
1 - 1 1/2 teaspoon cinnamon
Sea salt flakes to top
Put on the new Lumineers album and light a cozy candle
Preheat the oven to 350
Grab a large bowl and mix together the coconut oil, nut butter, and coconut sugar.
Once that is smooth, mix in the eggs and vanilla.
Add in the baking soda, coconut flour, and salt.
Taste test the “dough” and decide what else it may need - this is when I add in a dash or two of cinnamon! You could probably add in pumpkin spice too if you wanted to feel more seasonal.
Place parchment paper down on your pan and use your tablespoon measuring cup to scoop!
You can add on salt flakes here if you’d like or wait to do that after (also you can forego this part completely - but it actually does add a nice balance).
Bake for 10 minutes until the cookies are golden - and enjoy!
Hope you love ‘em! Let me know how they turn out!