Gluten-Free Brownie Cookies

Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper and set aside

Add the 8 oz of chocolate to a bowl and melt in 30 second intervals in the microwave, stirring between each interval until fully melted.

Melt the coconut oil and measure out 1/3 cup. Set the chocolate and oil aside for now.

In a mixing bowl or bowl of a stand mixer, beat together the eggs and sugar for about 2 minutes with an electric mixer. After 2 minutes, beat in the coconut oil, melted chocolate and vanilla.

Beat in the cocoa powder, corn starch, flour, baking powder and salt.

Fold in the additional 1/2 cup of chocolate chips.

Spray a medium cookie scoop with oil (this will help with the scooping since the dough is a bit sticky) and quickly scoop the dough and add to the prepared baking sheet, leaving a bit of space in between for spreading.

Bake for 12-15 minutes. Use a round cookie cutter to swivel around the cookie to create a perfectly round shape.

Let cool on the baking tray, then sprinkle with sea salt flakes and enjoy!