This is meant to be a brownie recipe, but I wanted cookies that day so I shaped the dough into little balls and it worked great! This is a perfect Christmastime recipe and will be a crowd-pleaser! The texture is smooth and rich and dense. I ate one with a bit of almond butter the other day, and it was such a yummy treat.

The original recipe is from here, but I will put a slightly modified one below.

*PS: While this is refined-sugar-free, it's not recommended for our patients on Candida Clear, due to the use of maple syrup!

INGREDIENTS

½ cup minus 2 Tbs. coconut flour
½ cup cocoa powder
½ cup plus 2 Tbs. coconut oil, melted
3 eggs, at room temperature (egg substitutes will not work)
½ cup pure maple syrup
1 tsp. vanilla extract
Pinch of salt
Optional: ⅓ cup dairy free chocolate chips

DIRECTIONS

Preheat the oven to 350 and grease a baking sheet with coconut oil.
Mix together all ingredients in a bowl.
Shape into cookie-sized balls and bake for 18 minutes or until a toothpick inserted into the center comes out moist with some crumbs.
These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container, as they can dry out pretty easily!