The textures are perfect: golden crisp on the edges, soft and chewy in the center, with just the right balance of chocolate chips to cookie dough and that sprinkling of sea salt on top- amazing. Not to mention they are dairy free, egg free, refined sugar-free & modern wheat free.
Total Time
12hr 42min
0.0
0 Ratings
Author: Ful-Filled
Servings:
6
Ingredients
•
2
cups
All-Purpose Flour
•
1
tsp
Baking Powder
•
1/2
tsp
Baking Soda
•
1/2
tsp
Fine Salt
•
3/4
cup
Vegan Dark Chocolate Chips
•
1/2
cup
Muscovado Sugar
•
1/2
cup
Olive Oil
•
4
Tbsp
Water
•
to taste
Sea Salt Flakes
Cooking Instructions
1.
In a bowl, whisk All-Purpose Flour (2 cups), Baking Soda (1/2 tsp), Baking Powder (1 tsp), Fine Salt (1/2 tsp). Add Vegan Dark Chocolate Chips (3/4 cup) to the bowl and toss to coat.
2.
In a separate bowl, whisk the Muscovado Sugar (1/2 cup), Olive Oil (1/2 cup), and Water (4 Tbsp) until well combined, about 2 minutes.
3.
Pour liquid into the flour and fold contents until just combined and no flour is visible. Cover bowl with plastic wrap and place in the refrigerator to chill for at least 12 hours, but optimally for 24 hours. Do not skip this step.
4.
After dough has chilled, preheat oven to 350 degrees F (180 degrees C).
5.
Line two cookie sheets with parchment paper and portion cookies into 2 tablespoon mounds.
6.
Place cookie sheets in the freezer for 10 minutes.
7.
Remove cookie sheets from freezer and sprinkle each cookie mound with Sea Salt Flakes (to taste). Bake for 13 minutes.
8.
Remove from oven and allow cookies to cool on the cookie sheets for 5 minutes before serving.
Author's Notes
Makes about 15 cookies.
Nutrition Per Serving
CALORIES
519
FAT
25.6 g
PROTEIN
5.7 g
CARBS
68.1 g
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