Here’s another gluten-free, rich chocolate cookie masterpiece! If you loved my Fudge Yum cookies or my ultimate Dark Chocolate Chewy cookies, you’ll flip for these! I used Scharffen Berger unsweetened cocoa powder to give a rich chocolate decadence to the cookies. The hints of coconut and toasted hazelnuts will make you feel like you’re sitting on a beach in paradise. Plus, they’re made without butter or egg yolks, so they’re practically gilt-free and will make you instantly best friends with all the people you share them with (that is, if you have any left to share).
Tropical Chocolate Chewy Cookies
(makes 12 cookies)
1 cup powdered sugar
½ cup Splenda
1/3 cup unsweetened cocoa powder (I use Scharffen Berger)
½ cup old fashioned oats
¼ cup flax seed meal
½ tsp. salt
½ tsp. cinnamon
1 Tbs. vanilla extract
2 egg whites
¼ cup chopped, toasted hazelnuts
¼ cup unsweetened coconut flakes
~Preheat oven to 350 degrees F. Prepare 2 baking sheets with silicone mats or parchment paper.
~In a large bowl, combine powdered sugar, Splenda, cocoa, oats, flax, salt, and cinnamon until well mixed together. Then, add the vanilla and egg whites and carefully work the batter with a silicone spatula until it comes together. Finally, add the hazelnuts and coconut flakes and stir until well combined.
~Use a tablespoon to drop the dough onto the baking sheets, 6 cookies per sheet. Bake for 12 min. Let cool on a cooling wrack, then enjoy!
Strike up a conversation: Do you prefer cookies with oats or without oats?