Ingredients
½ cup
melted unsalted butter or coconut oil
1 ½ cups
1:1 gluten free flour
½ tsp
baking powder
½ tsp
baking soda
¼ tsp
sea salt
1 cup
Big Tree Farms Organic Brown Coconut Sugar
1 large
egg
1 tsp
vanilla
6 ounces
bittersweet chocolate, chopped into large chunks
Flakey sea salt for finishing, optional
½ cup
melted unsalted butter or coconut oil
1 ½ cups
1:1 gluten free flour
½ tsp
baking powder
½ tsp
baking soda
¼ tsp
sea salt
1 cup
Big Tree Farms Organic Brown Coconut Sugar
1 large
egg
1 tsp
vanilla
6 ounces
bittersweet chocolate, chopped into large chunks
Flakey sea salt for finishing, optional
Directions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and sea salt.
- Pour the melted butter or coconut oil into a separate large bowl and whisk in coconut sugar until combined. Add egg and vanilla then whisk until combined.
- Add flour mixture to melted butter mixture and combine with a spatula.
- Add in 4 oz. of chocolate and mix until just combined.
- Wrap the dough in plastic wrap and refrigerate for 20 minutes to overnight. Cooler dough will result in thicker cookies! (If you chill overnight, allow the dough to sit at room temperature just long enough so that you can scoop it, and add 2-3 minutes to the total baking time.)
- Scoop the dough into golf-ball sized portions (about 1 heaping tablespoon per cookie), place 3 inches apart on prepared baking sheets, and top with remaining chocolate.
- Bake until puffed and golden on the edges, about to 10-12 minutes, rotating the pan halfway through.
- Transfer to a cooling rack and enjoy immediately or store in an airtight container.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and sea salt.
- Pour the melted butter or coconut oil into a separate large bowl and whisk in coconut sugar until combined. Add egg and vanilla then whisk until combined.
- Add flour mixture to melted butter mixture and combine with a spatula.
- Add in 4 oz. of chocolate and mix until just combined.
- Wrap the dough in plastic wrap and refrigerate for 20 minutes to overnight. Cooler dough will result in thicker cookies! (If you chill overnight, allow the dough to sit at room temperature just long enough so that you can scoop it, and add 2-3 minutes to the total baking time.)
- Scoop the dough into golf-ball sized portions (about 1 heaping tablespoon per cookie), place 3 inches apart on prepared baking sheets, and top with remaining chocolate.
- Bake until puffed and golden on the edges, about to 10-12 minutes, rotating the pan halfway through.
- Transfer to a cooling rack and enjoy immediately or store in an airtight container.
IN THIS RECIPE
Organic Brown Coconut Sugar
Unrefined, low glycemic and rich in essential nutrients, our Brown Coconut Sugar is rooted in tradition. Minimally processed using the same ancient methods that are passed down generation to generation. Offers an incredibly delicious and better-for-you 1:1 replacement to cane sugar....
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