Anything with multiple sources of chocolate...and coconut.
There are definitely two distinct parties when it comes to cookies. Crunchy and chewy. I may be biased as the recipe developer and cookie-consumer, but I think there is a time and place for both.
Growing up, I was team Chips Ahoy all the way. I never loved the soft frosted sugar cookies that everyone seemed to have for their birthday celebrations. Don't get me wrong, I love sinking my teeth into a chewy cookie. But, I also love a little bite. These cookies are for all the crunchy cookie fans out there.
1 cup sunflower seed butter (or nut butter)
1 cup almond flour
1/2 cup tapioca flour
1/2 cup maple syrup
2 Tbsp cacao powder
1 tsp vanilla extract
1 tsp baking powder
1 large handful of unsweetened coconut shreds
1 large handful of chocolate chips
1/2 cup chocolate chips + coconut oil for melting
flakey sea salt
Preheat oven to 350°F.
In a mixing bow, combine all wet ingredients.
Add in the flours, cacao powder and baking powder. Mix well! The batter should pull away from the bowl and form together.
Fold in the coconut shreds and chocolate chips
Line a baking sheet with parchment paper and make cookies of the desired size.
Bake for 20-25 minutes or until slightly crispy on the outside.
Remove from oven and cool.
Melt the chocolate and coconut oil and drizzle over cookies. Top with flakey sea salt.
Makes 18-20 small cookies.