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THIN N CRISP SALTED CHOCO-CHIP COOKIES

GF, DF

Easy to whip up when the mood strikes, with a salty counterbalance to all that necessary sweetness

Makes 1 Dozen Good-Sized Cookies

 

6tbsp coconut oil, melted

6tbsp brown sugar

2tbsp sugar

1 egg

1tsp vanilla

1c gluten-free flour

2tsp cornstarch

1/2tsp baking soda

1/2tsp espresso powder (optional)

Dash salt

1/2c dairy-free dark chocolate chips

Fleur de sel, for sprinkling

 

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

In a large bowl, stir together oil and both sugars. Next add in the vanilla and egg. Add in the remaining ingredients and fold in the chocolate chips. This is a very soft dough that will make thin n crispy cookies. Spoon a large tablespoon of batter onto the baking sheets, leaving a lot of space around them for they will spread. Sprinkle tops with desired amount of fleur de sel.

 

Bake in the oven for 10-12 minutes, rotating the pan halfway through. I actually added more fleur de sel when they came from the oven, so if you didn’t add enough the first time, go for it.Cool on baking sheet. Store in a sealed container at room temp for up to a week.


 

Freezability:

 

Lay in a single layer on baking rack and freeze until solid before transferring to a sealable container for up to 1 month.