To make these cookies vegan, simply replace the eggs with an equivalent amount of Just Egg or Bob’s Red Mill egg replacer.
Makes
30 cookiesIngredients
- 1 ½ cups King Arthur gluten-free flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup extra-virgin coconut oil
- ¾ cup granulated cane sugar
- ¾ cup light brown sugar
- 2 teaspoons pure vanilla extract
- 2 eggs
- 1 10-ounce package chocolate chunks
- 2 tablespoons Slack Tide flake sea salt
- Dried pomegranate flowers or crushed freeze-dried strawberries or raspberries for garnish
Instructions
- Preheat the oven to 350°.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and kosher salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream coconut oil, sugars, and vanilla until fluffy, stopping once to scrape down the sides of the bowl. Add eggs and mix until well incorporated. With the mixer on low, slowly add dry ingredients and mix until well combined. Pour in chocolate chunks and mix for another 15 seconds.
- Using a cookie scoop, place about 2 tablespoons of dough onto a baking sheet lined with parchment paper. The cookies will spread, so make sure to leave enough space for each cookie. Sprinkle with sea salt and dried flowers or berries, if using. Bake for 8–10 minutes until the middles are set. Cool cookies completely before transferring them to a plate. Store in an airtight container.
