– 325g or 2 ½ cups all purpose flour NOT low protein– 70g or ⅓ cup brown sugar dark or light– 80g or ⅔ cup powdered sugar– 200g or scant 1 cup avocado oil or other flavorless oil– ¾ tsp fine sea salt– 1 tablespoon pure vanilla extract– 70g or ⅔ cup dutch process cocoa– Flaky sea salt
INGREDIENTS
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INSTRUCTION
Line an 8- or 9-inch square pan with parchment. Combine flour, powdered sugar, and cocoa in a bowl. Whisk in salt and brown sugar.
STEP 1 .
Add avocado oil and vanilla and use a rubber spatula. Mix until dough is fully combined and flour-free.Pack and smooth the dough into the pan with the back of a measuring cup or spatula.
STEP 2.
Preheat the oven to 350 F (15 minutes before baking the dough). Sprinkle flaky sea salt on top. After 20 minutes, remove the cookies from the oven.
STEP 3.
Place parchment on a greased cookie sheet. Remove the cookie from the pan with the parchment sling.
STEP 4.
Divide the cookie in half, then half again to make eight thin columns. For 24 finger-long cookies, cut in thirds.
STEP 5.
Using a fish spatula or other thin tool, place cookies on the sheet one by one. Place cookies at least 1/2 inch apart.
STEP 6.
Bake again for 10 minutes. Store cookies in an airtight container after cooling. They last week.
STEP 7.
Nutrition
– Total Fat 6g.– Saturated Fat 3.5g– Cholesterol 15mg– Sodium 35mg– Total Carbohydrates 10g– Dietary Fiber 0g– Sugars 4g– Protein 1g