A Nutrient-Dense Chocolate Chip Cookie That *Actually* Tastes Delicious

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March 29, 2022 — 11:03 AM

1/4 cup plus 3 tablespoons coconut oil 1/4 cup monk fruit sweetener 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 4 large egg yolks 1/4 cup almond flour 2 tablespoons arrowroot powder 1 tablespoon ground flaxseeds 1/2 teaspoon pure vanilla extract 1 cup unsweetened coconut flakes 1 cup bittersweet chocolate chips (or chopped chocolate)—at least 70 percent cacao 3/4 cup dried unsweetened blueberries

Preheat the oven to 350ºF. Line a sheet pan with parchment paper or a silicone mat. In a stand mixer fitted with a paddle attachment or a large bowl, beat together the oil, monk fruit, salt,cinnamon, and egg yolks until smooth and fluffy. Add the almond flour, arrowroot, flaxseeds,vanilla, and coconut flakes and beat until a cohesive dough is formed. Fold in the chocolate chips and blueberries. Roll the cookie dough into a 2-inch diameter log, wrap in plastic, and refrigerate for at least 30 minutes (or as long as overnight). Slice the log into one-inch-thick cookie shapes and press lightly to spread each out to a thickness of 1/2 inch to 3/4 inch. Bake for 15 minutes, or until the cookies are golden brown at the edges and hold together. Let cool completely on the sheet before serving. Store at room temperature in an airtight container for three to five days.

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