Updated: May 12
You won't believe that these are gluten free and refined sugar free when you bite into them and just feel like you're in fudgey chocolate heaven. Be warned! These only make about 6-7 cookies. This is perfect for me because I don't do well with portion control, so if I know I only have a a few I'll stash them in the freezer and make them last me a few weeks. But if you're making these for a crowd, you might want to double or triple the recipe.
1/2 cup smooth nut butter, no sugar added (I used almond butter but cashew butter or hazelnut butter could also be good)
1 Tbsp cocoa powder
1/2 Tbsp coconut oil, melted
1 Tbsp sweetener*
1 tsp vanilla
1/2 tsp baking powder
a bit less than 1/4 cup chocolate chips (I used Enjoy Life dark chocolate morsels)
Maldon sea salt flakes to top if you're extra (but you can also just use regular sea salt)
*Depending on your body's sugar tolerance and your goals, you can opt for a natural sweetener like honey or pure maple syrup (which contains more sugar) or a low calorie sweetener like monkfruit or allulose (won't affect your blood sugar as much.)
Preheat oven to 180°C or 350°F.
In a medium sized bowl, combine nut butter, cocoa powder, melted coconut oil, and sweetener. Use an electric mixer to combine.
Add egg, vanilla, and baking powder, and mix until combined.
Stir in chocolate chips.
Take a small handful of dough and form into a ball. Dough will feel very oily, should not be sticky at all. It's okay, don't worry.
make about 6-7 dough balls and place on a baking tray lined with parchment paper.
Sprinkle a pinch of sea salt flakes on top of each cookie.
Freeze tray for about 10 minutes. DO NOT SKIP THIS STEP! The cookies will spread and lose their shape if you don't chill the dough.
Bake for 8-10 minutes.
Remove from oven and let cool for 5 minutes.
Enjoy em while they're hot! If you freeze them, make sure it do it in an airtight container and microwave for 15-20 seconds before eating.