These remind me of the cookies from Pierre Lafond in Montecito that I used to get after school growing up. They are fudgy and almost brownie like. Serves 12. 

INGREDIENTS:

1 (2oz) package of unsweetened chocolate
¼ cup butter (sub vegan butter or ghee)
1 cup flour (sub almond flour)
1 cup sugar (sub coconut sugar)
⅛ tsp baking powder
⅛ tsp salt
2 eggs
1 tsp vanilla extract
1 cup powdered sugar (sub date sugar)

PROCESS:

Preheat oven to 350º. In a microwave safe bowl, carefully melt the unsweetened chocolate and butter together. In a separate bowl, sift together the flour, sugar, baking powder, and salt. Beat two eggs into the dry ingredients. Pour in the melted chocolate and add the vanilla extract. Mix well until combined. Refrigerate for 20 minutes. Create small balls and roll them in powdered sugar before placing them on an unlined nonstick baking sheet. Bake for 8-10 minutes.

 

Recipe adapted from The Skinny Chick Can Bake