Chewy Chocolate Chip “Brittle”

RECIPE

Servings 12 cookies| Prep Time 15 minutes| Total Time 40 minutes

INGREDIENTS

½ cup white sugar (100 g)

½ cup light brown sugar (100 g)

¼ cup canola oil 

1 tsp vanilla extract

1 tsp vinegar

1/8 tsp molasses

1/2 tsp strong brewed coffee

1/4 cup applesauce

1 cup cassava flour (140 g)

1/8 cup almond flour (20 g)

½ tsp. baking soda

¼ tsp baking powder

½ tsp pink himalayan salt. 

1 cup Guittard Semi-sweet chocolate {46%cacao} (about 150 g)

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Additional fine pink himalayan salt (approximately 1/2 tsp) to sprinkle on top of the cookies before baking.

DIRECTIONS

1. Preheat oven to 375 degrees F.

2. In a small bowl, thoroughly combine the sugars and the oil together. 

3. Add the vanilla, vinegar, coffee, and applesauce and mix with a fork until fully integrated.

4; In another small bowl, whisk together all of the other dry ingredients and add this to the sugar/oil combination. Mix in the chocolate chips and evenly distribute throughout. 

5; Place large spoon size (approximately 40 g) dough balls onto parchment paper covered cookie sheet, spacing them at least 1 1/2  inch apart from each other.

6. Bake, in 2 batches, on the upper middle rack in the pre-heated oven for approximately 8 minutes, until lightly browned.

7. Let the cookies cool for 10 minutes before moving them to a rack to further cool.