⅔ cup sprouted whole wheat flour or whole wheat pastry flour

½ tsp baking powder

2 Tbsp arrowroot

Pinch of sea salt

Generous pinch of cinnamon

18 oz dark, non-dairy chocolate, coarsely chopped

4½ oz extra virgin olive oil

2 Tbsp spring or filtered water

3 Tbsp of store-bought egg replacer with 6 Tbsp of water (or mixture of 3 Tbsp finely ground flax seeds with 9 Tbsp warm water) and let sit for one minute to thicken

1 cup coconut sugar

2 Tbsp brewed espresso

5 oz pecans, coarsely chopped

5 oz hazelnuts, coarsely chopped

Preheat oven to 350° F. Line a baking sheet with parchment paper.

Whisk together flour, baking powder, salt and cinnamon. Place 12 ounces of chocolate and oil in a heat-resistant bowl over simmering water. Cook, stirring occasionally until the chocolate has melted and is creamy and smooth. Set aside.

In a stand mixer, whip the egg replacer, sugar and espresso to combine well. Add the melted chocolate mixture and mix well. By hand, fold in the nuts, the remaining 6 ounces of chocolate and the other dry ingredients to form a soft cookie dough.

Use a spoon to drop 16 (or so) ½-ounce mounds onto the baking sheet, leaving at least two inches between cookies, as they will spread. Bake for 15 minutes or until the tops crackle. Allow to cool completely before transferring to a container.

Recipe courtesy of Christina Pirello.

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