Baking with alternative flours is a tricky business. Unless you're a pro; you'll likely face a few flops before finding a keeper. We would know: Our sweets graveyard runs deep. (RIP; crumbly; tasteless almond meal cake. We won't really miss ya.)These chocolatey morsels; however; are decidedly delicious (though admittedly; they'd never win a beauty competition). Dense and fudgy with a distinct nuttiness from the rye; they're packed to the gills with flavor. Did we mention they're full of ingredients that won't throw you into an insulin spike/spill? It's true! Healthy fats from coconut oil; unrefined sweetness from honey and a serious dose of high-quality; high-percentage cacao make for a seriously addictive snack.A word to the wise: It is NOT going to feel normal to take the cookies out of the oven at 8 minutes; as they're going to look semi-raw. Do it anyway. They set with a vengeance as they cool.

• ½ cup coconut oil
• 1 pound dark chocolate (we love Valrhona 85%)
• ¾ cup rye flour
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 4 eggs, room temperature
• ½ cup honey
• 1 tablespoon vanilla bean paste or beans from 2-3 pods
• Maldon salt, to finish

Melt the coconut oil and chocolate in a small saucepan; bain-marie or microwave; then set aside to cool for a few minutes. Gently heat your honey until it's runny (in a saucepan or microwave). In a medium bowl; mix the rye flour; baking powder and sea salt.Crack the eggs into the bowl of a standing mixer; or a regular bowl if you have a handheld. Beat the eggs on medium speed until they're uniform; then turn the mixer to high and slowly drizzle in the honey; mixing all the while; until the eggs are pale yellow and extra-voluminous (about 5 minutes total). Turn your mixer to low and drizzle in the chocolate mixture; vanilla and dry ingredients; beating until just combined. Be careful not to overmix!Stick the dough in the fridge to firm up for about 15 minutes. Meanwhile; line a baking sheet with parchment paper and preheat your oven to 350°F. Drop the dough onto the baking sheet using a 1-tablespoon-measure. Lightly press the cookies with the heel of your palm and sprinkle them with a few flakes of sea salt each; gently patting the sea salt in so it sticks. Bake for approximately 8 minutes. You're looking for a dry bottom and top and a fudgy center. Don't forget: They won't look baked when you take them out; but fear not! They’ll firm up as they cool.