Salted Chocolate Chip Cookies

You know when you know you’ve nailed a recipe before it’s even cooked? This is that recipe.

After only a minute of whisking, I knew that this recipe was one to beat all the other cookie recipes that have found their way out of my kitchen and into my belly. I hope you love them as much as I do.

Makes 10 - 12 cookies

Ingredients

1 cup coconut oil or ghee (I used a 50/50 mix of both)
1 cup coconut sugar
2 eggs
2 tsp vanilla
1 1/4 cup buckwheat flour
1 cup almond meal
1tsp baking powder
1 cup good quality dark chocolate, chopped
Salt flakes

Method

Mix coconut oil/ghee and sugar with a hand mixer on high speed until light and fluffy.

On a low speed, add eggs one at a time and vanilla. Mix until incorporated.

Add buckwheat flour, almond meal and baking powder to the wet mixture. Fold gently with a spoon until just incorporated, then add chocolate.

Chill the dough in the fridge for 30 minutes. Meanwhile, preheat oven to 180 degrees (fan forced).

After chill time, spoon out generous balls of mixture onto a lined baking tray and sprinkle with salt flakes. Bake for 10-12 minutes or until golden around the edges. Devour them while they’re warm!