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Chocolate Cookies

Chocolate Cookies

I love special little stories about family members.

This is the story of my niece, Janet Lynn Woodruff-Gresham….now the mother of two grown daughters , one of whom will be a married woman as of June 11th-2017.
But…back to our Cookie Monster….for years, we all knew not to ask what she was having for breakfast, regardless what was on the menu…yep, you guessed it…Janet had a cookie! Most of the time they were fresh from the oven…and I do recall that wonderful aroma of chocolate chip, hot and gooey and calorie laden…and our family has always been known for skinny women…..some skinnier than others!!

I have mastered some really great healthy cookie challenges…this is one…
It is not Janet’s Chocolate Chip Cookie, however it is delicious and so very healthy…for a cookie!

~~

Black Beauties…

  • ½ cup coconut oil, room temperature
  • ¾ cup coconut sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon Sea salt
  • 2¼ cups (9 oz.) almond flour
  • 1 cup (6 oz.) chopped dark chocolate
  • Sea salt to sprinkle on top (optional)
Directions
  1. Preheat the oven to 350ºF.
  2. Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
  3. Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
  4. After refrigerating, use a cookie scoop to form cookies and press down slightly. Sprinkle with flaky sea salt if desired. Bake for 10 minutes or just beginning to turn golden brown around the edges.Yummy for breakfast, brunch or after dinner dessert!