• 2 tbsp Tejari Cacao Blend
• 1 + 3/4 cups (238g) gluten free all purpose flour
• ½ cup olive oil
• 1/2 cup (90g) coconut sugar
• 1 large egg + 1 egg yolk
• 1 tbsp date syrup
• 2 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp sea salt + flaky salt to sprinkle on top
• 1 bar chopped chocolate

Instructions:

1. Preheat the oven 350°F.
2. In two separate bowls, mix together the wet and dry ingredients.
3. Slowly add the dry ingredients into the wet, mixing until a dough forms. Add in the chopped chocolate and lightly knead by hand to evenly distribute the chocolate.
4. Scoop into 9 large cookie dough balls and gently press down to level, so they’re more of a disk than a ball. This dough doesn’t spread too much but still be carely not to place them too close together!
5. Bake for 10-12 minutes or until golden brown around the edges.
6. Allow to cool for 15 minutes before dipping in a glass of oat milk!