SPICY DOUBLE CHOCOLATE COOKIES
Chef Vanessa Musi
Vegan, Gluten-free, Paleo
MAKES: Approx. 18 cookies
2 ¾ cups (305 grams) blanched almond flour
42 gr Dutch process cocoa such as Valrhona
½ teaspoon (2 grams) baking soda (at high altitude use ¼ teaspoon or 1 gr)
½ teaspoon (2 teaspoons) Himalayan or fine sea salt
1 tablespoon (12 gr) vanilla extract or paste such as Nielsen Massey
½ cup refined coconut oil melted
½ cup grade A maple syrup or raw agave syrup or brown rice syrup
½ cup chocolate chunks or callets 70 % - 85 % such as Valrhona, Guittard, Cacao Barry
1 tablespoon or more to taste: dried jalapeño (not ground) such as Penzeys Spices
Maldon salt to sprinkle on top before baking
Preheat convection oven to 330 F regular oven 340 F.
In a large bowl, mix almond flour, baking soda, sea, salt. Add vanilla, oil and maple syrup.
Add chocolate and jalapeño, mix well.
Shape cookies with a medium scoop #24, put on a baking tray that is lined with a Silpat. Flatten cookies with your hands. Bake in pre heated oven until crisp on the sides and soft in the middle.
Cookies will continue to bake as they cool on the tray. Let cool completely on baking tray before removing with a spatula.
Cool on perforated baking trays or cooling racks.
Store in individual cellophane bags, they don’t keep well in plastic containers (they become chewy).
Cookies keep for 3 days in optimal conditions.