A decadent vegan cookie to eat while it's still warm! Make sure to double up this recipe as you'll be coming back for more.
Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.
In a food processor, mix together the flour, sugar, cacao powder, baking soda, baking powder and fleur de sel.
Melt the coconut oil in a double boiler.
Add the almond milk and coconut oil to the food processor and mix until the ingredients form a dough.
Add the chocolate chunks.
Form cookies the size of ping-pong balls and place on the prepared sheet. Gently flatten the balls and bake in preheated oven for 15 minutes.
Remove from oven and place on a cooling rack. They will be very soft when warm but will continue to cook and harden as they cool.