Sarah Pachelli, is an incredible nutritional chef in NYC. A client of hers asked if she could make these Goop cookies but adjust the recipe to fit her dietary needs. The original recipe has butter and flour and sugar and, she worked her magic to make a cookie sans all three. Coconut oil was swapped for butter, a teff/almond mixture for white flour and maple for refined sugar. Bet your bottom dollar these are better.
These ooey gooey fudgy dark chocolate cookies are my weakness, and I usually make a double batch because a dozen just won’t cut it. I also recommend storing these in the fridge or freezer! Just another warning: these are incredibly addicting…
INGREDIENTS
Goop recipe adapted by Sarah Pachelli
Makes 12-14 cookies
4 tbsp coconut oil, must be soft or melted
1/2 cup ripe avocado, very well smashed or pureed
1/2 cup good maple syrup
1/2 cup teff flour
1/4 cup almond flour
1/2 cup sifted cacao powder
3/4 tsp baking powder
1/2 tsp sea salt
1/2 cup dark chocolate chips and/or chunks (a mixture is good)
flaky sea salt for sprinkling
1. Preheat oven to 350 degrees. Gather all of your ingredients.
2. In a standing mixer fitted with the paddle attachment, cream together the coconut oil (make sure its melted), avocado, and maple syrup until smooth.
3. In another bowl, whisk together the teff flour, almond flour, cacao powder, baking powder, and sea salt.
4. Mix the wet ingredients into the dry. Stir in the dark chocolate chips, cover the batter, and let chill in the fridge for at least 30 minutes.
5. Scoop heaping 1 tablespoon-sized cookies onto a parchment-lined baking sheet and press down with wet fingers. Sprinkle each cookie with a pinch of flaky sea salt, and bake in the oven for 10-12 minutes. Remove from the oven and let cool.
Thats it! I like to store these in the freezer but the fridge works great too! Enjoy! xx