• 4 oz 80-90% unsweetened dark chocolate, chopped
  • ½ cup coconut oil
  • 1 ¼ cups almond flour
  • 2 tbsp flax meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup cacao powder, divided
  • 2 eggs
  • 1 tsp pure vanilla extract
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Melt the chocolate and coconut oil in a double boiler on medium high, stirring constantly. Alternatively, you can add to a microwave-safe bowl and warm about 30 seconds at a time until it’s melted. Set aside to cool.
  3. Whisk together the almond flour, flax meal, baking powder, baking soda, and ¾ cup of the cacao powder in a medium mixing bowl.
  4. In a small bowl, whisk the eggs with vanilla, maple syrup, and coconut sugar until well combined. Add the melted chocolate and mix well.
  5. Pour the wet ingredients into the dry and mix well. The dough will be very thick and stiff. Refrigerate the dough for about 10 minutes, then roll it into a ball.
  6. Use a tablespoon to scoop out the dough, then form into balls. Roll each cookie ball into the remaining ¼ cup of cacao powder and place on the prepared baking sheet. Press the cookies slightly with the bottom of the glass to flatten. Bake for 12-14 minutes.
  7. Cool the cookie on the baking tray for 7 minutes, then transfer to a cooling rack for another 10 minutes. Garnish with more cacao powder if you like, and enjoy!