Ingredients
- 1/4 cup plus 1/2 teaspoon coconut oil melted and divided
- 3 tablespoons agave syrup
- 1/2 cup coconut sugar packed
- 1/4 cup unsweetened applesauce chilled
- 1/2 tablespoon vanilla extract
- 3 ounces dairy-free mini chocolate chips divided, about 6 tablespoons
- 1 1/2 cups almond flour (150 grams)
- 5 tablespoons cocoa powder (30 grams)
- 3 tablespoons coconut flour packed (21 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons walnuts finely chopped
Instructions
- In a large bowl, stir together 1/4 cup of the melted coconut oil and the agave. Add in the coconut sugar, applesauce, and vanilla and beat, using an electric hand mixer, until well combined.
- Place 1 ounce of the chocolate chips (about 2 tablespoons) in a small, microwave-safe container, along with the remaining 1/2 teaspoon of oil, and microwave using 50% power and 30-second intervals, stirring between each interval, until smooth and melted. Beat into the oil mixture.
- Add all the remaining ingredients, except the walnuts and remaining chocolate chips, into the bowl and beat until well combined. Stir in the remaining chocolate chips and walnuts.
- Cover the bowl and refrigerate for 1 hour so that the cookie dough firms up.
- Once chilled, heat your oven to 350°F and line 2 cookie sheets with parchment paper.
- Roll the dough into lightly heaping tablespoon-sized balls and place onto the baking sheets. Press each cookie out just under 1/2 inch thick.
- Bake until the edges are lightly crisp and the top feels set, but still soft, about 20 minutes. Cool on the pan completely.