Servings: 18 Cookies
Equipment
- 1 Oven
- 1 Mixing Bowl
Ingredients
- 150 g White Whole Wheat Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 105 g Virgin Coconut Oil (room temp in solid form)
- 77 g Coconut or White Sugar
- 1 tsp Vanilla Extract
- 1 Large Egg
- 1 Egg Yolk
- 130 g MIA Madagascar 65% Dark Chocolate Baking Drops
Instructions
- Preheat oven to 350°F (177° C).
- In a medium bowl, combine the flour, baking soda, baking powder and salt.
- In a separate bowl, beat the coconut oil and coconut sugar with an electric mixer until they are combined (about 2 min).
- Add the egg, egg yolk and 1 tsp Vanilla Extract to #3.
- Use a mixer at low speed to gradually incorporate the flour mixture (#2) into #4.
- Cut the 130 g MIA Madagascar 65% Dark Chocolate Baking Drops into chips. Then stir them into the dough #5.
- Divide the dough into balls of about 1 ½ teaspoons and drop them onto baking sheets.
- Bake for 8 to 10 minutes or until golden brown. Cool the cookies on the baking tray for 2 minutes. Then place them on a cooling rack until they reach room temperature.
Notes
Enjoy the cookies at room temperature for up to 3 days!