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CHOCOLATE COOKIES

Skill Level: Beginner
Total Time: 30 minutes
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Ingredients Method Notes

Ingredients
  

  • 4 cups Rolled oats, gluten-free if needed
  • ½ tsp. Baking powder
  • 2 cups Sugar in the raw
  • 2 pinches Kosher salt
  • 1 cup Cacao powder
  • 2 each Eggs
  • 1 tbsp Vanilla extract
  • 1 cup Canned coconut milk, full fat
  • 1 cup Coconut oil, melted

Method
 

  1. Preheat oven to 350 degrees.
  2. In a food processor, add rolled oats. Pulse oats until you get a fine flour texture.
  3. Add all dry ingredients into a large mixing bowl. Stir until all combined.
  4. In a separate bowl, add all remaining ingredients except for the coconut oil.
  5. Melt coconut oil then add 1 tbsp of it to the egg and coconut milk mixture (this will temper the eggs). Stir.
  6. Add the remaining coconut oil and mix well.
  7. Add the wet ingredients to the dry ingredients and mix with spatula until all dry ingredients have been worked into the dough. Add additional coconut milk (1-3 tbsp) if the mixture seems dry.
  8. Form cookies into 2 oz portions and place on a non-stick baking sheet.
  9. Bake for 20-22 minutes. Cool for 5-10 minutes before serving. Enjoy!

Notes

Servings: 20-24
Serving Size: 2 oz
Nutrition Information: These cookies contain less added sugar than most and yet are extremely fudge-like and satisfying. Gluten-free, tree nut free, dairy free.