Salted Dark Chocolate Cookies {Grain-Free; Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Yield: 1½ to 2 dozen cookies
  • 4 oz (115 g) Chocoley Fair Trade Organic 65% Dark Chocolate
  • 2 tablespoons coconut oil
  • 4 tablespoons coconut sugar (or lightly packed light brown sugar)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon powdered espresso dissolved in ½ teaspoon hot water
  • ¾ cup (85 g) hazelnut meal
  • 2 tablespoons chia seeds
  • 1 tablespoon unsweetened cocoa powder
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon fine salt
  • Sea salt, for topping (I used fleur de sel)
  1. Preheat oven to 350F; line 1 large baking tray with a silpat liner or parchment paper.
  2. Melt the chocolate and coconut oil together in a large bowl in the microwave or a double boiler.
  3. Stir in the coconut sugar and let the mixture cool slightly, then stir in the egg, vanilla extract, and dissolved espresso powder.
  4. Add the hazelnut meal, chia seeds, cocoa powder, baking powder, and ⅛ teaspoon salt and stir until smooth. Let the batter rest for 5 to 10 minutes (it will thicken).
  5. Use a 1 tablespoon-sized scoop to measure out the dough, leaving about ½ inch to 1 inch of space between each cookie. Top each cookie with a sprinkle of sea salt.
  6. Bake until the cookies are set along the outside but still a bit chewy in the center, about 6 to 8 minutes.
  7. Let the cookies cool completely on the cookie sheet before removing.
Recipe by An Edible Mosaicâ„¢ at