Tropical Chocolate Chewy Cookies

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).

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?