Ingredients
2cupswhite whole wheat flour,or regular whole wheat flour
1tspbaking powder
¾tspbaking soda
½tspfine sea salt
1¼cupschocolate chips
⅔cupcoconut sugar,lightly packed, or ½ packed brown sugar
½cupsugar
½cupcoconut oil,or extra-virgin olive oil, +1 tbsp, melted
¼cupwater,+1 tbsp
Maldon flaky sea salt,for sprinkling, optional
Preparation
In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk for 1 to 2 minutes or until the sugar has incorporated into the oil and the mixture is smooth.
Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible.
Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with the remaining dough, leaving several inches of space around each cookie.
Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
When ready to bake, preheat the oven to 350 degrees F.
Bake for about 14 to 17 minutes or until the edges are just starting to turn golden.
Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.
