Ingredients
- 8 oz (2 sticks) butter
- 7 oz bittersweet chocolate
- 8 oz chocolate chunks or chips
- 1 C Rapadura
- 2 eggs
- 1 T vanilla extract
- 3 C oats (I prefer sprouted oats; rolled oats will also produce a great cookie)
- 2/3 C Organic Coconut Flour
- 2/3 C unsweetened shredded coconut
- 1 t Agar Agar powder (guar or xanthan gum may be substituted)
- 1/2 t baking soda
- 1 t fine sea salt
- Approximately 1 T Maldon Sea Salt (or other flat pressed salt)
Preparation
Step 1
Preheat oven to 350 degrees F.
Melt 4 oz (1 stick) butter with the 7 oz of bitter chocolate (or 5 oz for a softer cookie). Allow to cool.
In the bowl of a stand mixer, combine rapadura, remaining stick of butter (at room temperature). Mix until lighter and creamy.
Add in eggs and mix until completely combined. Add vanilla. Mix.
Add in cooled chocolate and butter mixture. Mix for about 10 seconds, scrape down, and mix for 10 more seconds.
In a separate bowl, combine all the dry ingredients EXCEPT the remaining chocolate chips (you'll add those at the end). Note: if you want softer cookies that spread a little more, reduce oats by 1/2 cups.
Add dry ingredients to wet ingredients in bowl and mix until cookie dough comes together. Scrape down bowl and mix for about 5 more seconds. Add the 8 oz of chocolate chunks or chips. IMPORTANT NOTE: if you like chocolate chunks in your cookies, feel free to add more. It will make the cookies more...chocolately!
With a 1-1/2 oz ice cream scoop, scoop cookies onto parchment or Silpat. There doesn't need to be much space between the cookies, they do not spread much. Push down tops a little, if desired.