Paleo Triple Chocolate Brownie Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 cup Almond flour
  • 1/2 tsp Baking powder
  • 3/4 cup Chocolate, unsweetened
  • 1 cup Chocolate chips
  • 1 tbsp Cocoa butter
  • 2 tbsp Cocoa powder, unsweetened
  • 1/4 cup Coconut sugar
  • 1/4 tsp Sea salt
  • 1 Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Other

  • ¼ cup [pure maple syruphttp://amzn.to/2i4pv0p]

Found on joyfoodsunshine.com

Ingredients

• ¾ cup unsweetened chocolate,* chopped
• 2 TBS coconut oil
• 1 TBS cocoa butter, grated
• ¼ cup coconut sugar
• ¼ cup [pure maple syruphttp://amzn.to/2i4pv0p]
• 1 tsp pure vanilla extract
• 1 egg, lightly beaten
• ¼ cup almond flour
• 2 TBS unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp sea salt
• 1 cup chocolate chips
• Extra sea salt for sprinkling (optional)

Directions

• In a saucepan over medium heat, or in a microwave safe bowl, melt unsweetened chocolate, coconut oil and cocoa butter together until smooth.
• Once smooth, set aside to cool.
• In a small bowl, combine almond flour, cocoa powder, baking powder, and salt. Set aside.
• Once the chocolate mixture is cooled (to just over room temperature), add coconut sugar, maple syrup and vanilla and stir to combine.
• Add egg and mix until just incorporated.
• Add the dry ingredients to your wet mixture and stir until combined {and there are no lumps}.
• Fold in cup chocolate chips until evenly distributed.
• Place dough in an airtight container and chill for at least 2 hours or overnight.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
• Remove dough from the refrigerator and immediately roll chilled dough into 1-inch balls.**
• Place on parchment lined cookie sheets about 2” apart.***
• Bake for 9 to 10 minutes until the cookies look just set.
• Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• Eat them warm or store them in an airtight container until you’re ready!