Name: Paleo Vegan Brownie Cookies
Prep time: 6 min
Cook time: 16 min
Total time: 23 min
Yield: 6 servings
Ingredients: 1 tbsp ground flax; 3 tbsp water; 2.5 tsp coconut oil (melted); 0.25 cup coconut sugar; 6 tbsp sunflower seed butter; 1 tsp applesauce (preferably at room temp); 1 tsp pure vanilla extract; 2 tbsp coconut flour; 2 tsp unsweetened cocoa powder (or raw cacao); 0.25 tsp baking soda; null pinch salt; 0.25 tsp ground coffee ((optional)); 2 tbsp mini dairy-free chocolate chips; null to_garnish unsweetened shredded coconut; null to_garnish mini dairy-free chocolate chips

Instructions

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1

Combine ground flax (1 tbsp) and water (3 tbsp) in a small bowl and let sit until it forms a gel-like liquid.
2

Preheat oven to 350F (175C). Line a baking sheet with parchment paper.
3

In a mixing bowl, combine the coconut oil (2.5 tsp), coconut sugar (0.25 cup), sunflower seed butter (6 tbsp), applesauce (1 tsp), pure vanilla extract (1 tsp), and the prepared [flax egg]. Mix until well combined.
4

Add in the coconut flour (2 tbsp), unsweetened cocoa powder (2 tsp), baking soda (0.25 tsp), salt (1 pinch), and ground coffee (0.25 tsp), if using. Mix until just incorporated.
5

Gently fold in the mini dairy-free chocolate chips (2 tbsp). The dough should be tacky but come together to form a ball.
6

Divide the dough into 6 equal-sized balls or use a cookie scoop and transfer to the prepared baking sheet.
7

Flatten each ball with a fork or your fingertips and top with [to_garnish unsweetened shredded coconut] and additional [to_garnish mini dairy-free chocolate chips].
8

Bake for [10-13 minutes], or until the cookies start to turn golden brown around the edges.
9

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, as they may be fragile when warm.