(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
Preheat oven to 325 degrees and grease a muffin tray. Combine all ingredients except the last three listed (chocolate chips, coconut milk and vanilla) in a large mixing bowl. Once combined, press a small ball of dough into each muffin cavity.
Bake for 8-10 minutes, careful not to over bake.
While the cookies are baking, heat coconut milk over medium heat in a pan. Once it reaches a slight boil (bubbles foaming around edges), remove from heat. Add chocolate chips to a large bowl and pour hot coconut milk over chocolate. Let it sit for 1-2 minutes.
Stir vanilla into chocolate and coconut milk mixture until it’s all combined and smooth.
Once cookies are done, remove from oven and using your thumb or the back of a spoon, press down slightly in the middle of each cookie. After 10 minutes of cooling time, remove to a wire rack.
Spoon a small amount of chocolate sauce into each cookie. Refrigerate for at least 1 hour.
This recipe was made by our friend Addison from @organicallyaddison.