INGREDIENTS
- 113g unsalted butter
- 1 tsp vanilla
- 160g coconut sugar
- 1 egg
- 160g oat flour
- 30g tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 170g dark chocolate
- maldon salt to sprinkle
METHOD
- Preheat over to 375 degrees and line two baking sheets with parchment paper
- In the bowl of your stand mixer, add coconut sugar, melted butter and vanilla
- Mix for 1 minute with the paddle attachment, then add the egg
- In a separate bowl mix the dry ingredients
- After the dry ingredients are mixed, add them to the egg and sugar mixture until they come together
- Add the dark chocolate and mix one last time
- Let dough chill for 1 hour in the refrigerator
- Scoop dough onto the prepared baking sheets using a yellow handle scooper or two tablespoons rolled
- Space the cookies 2″ apart
- Bake for 10-12 minutes
- Sprinkle each cookie with a pinch of Maldon Salt and store in a container for up to 3 days
