Directions
- Combine dry ingredients: flour, arrowroot starch, baking powder, and baking soda in a small bowl and set aside.
- In the bowl of your stand mixer or in a separate bowl, cream together the butter, coconut sugar, maple syrup, vanilla, and sea salt until light and fluffy (about 4-6 minutes). Scrape down the bowl.
- With the mixer on low speed, add the egg and egg yolk, one at a time, scraping the bottom of the bowl after each addition.
- With the mixer on low, add the dry ingredients until just combined and you see no dry bits.
- Add the chocolate, granola, and nuts and mix shortly to fully incorporate.
- Line a cookie sheet with parchment paper and portion the dough into 4oz cookies (you want these to be nice and thick!). Using a heart-shaped cookie cutter, press the dough into the cookie cutter (This worked better vs. rolling out and cutting the cookies into the shape). Wrap the sheet tray with plastic wrap and refrigerator for at least 2 hours up to 12 hours. This allows the dough to rest and hydrate before baking.
- Once the dough has rested, preheat the oven to 375°F.
- To keep a more defined heart shape, we baked the cookies in the cookie cutters (this is optional). Arrange 4 cookies per half sheet and sprinkle with flaky sea salt. Bake for 10 minutes, rotate the tray in the oven, and reduce the temperature to 350°F. Bake for an additional 4-5 minutes until the edges are crispy and the inside still looks underbaked. You want the cookies to come out of the oven softer on the inside.
- Allow cookies to cool for at least 5 minutes on the baking sheet before transferring them to a cooling rack. Repeat with the remaining cookie dough.
