THIN N CRISP SALTED CHOCO-CHIP COOKIES
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
1c gluten-free flour
1/2tsp baking soda
1/2tsp espresso powder (optional)
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.
Lay in a single layer on baking rack and freeze until solid before transferring to a sealable container for up to 1 month.