Ingredients: |
Ingredients: 1 c blanched almond flour
1/4 c coconut flour
1 tsp baking soda
1/4 tsp salt
6 tbsp coconut oil, or butter, room temperature (if melted put in the fridge for 10-20 min until it stiffens up).
3/4 c coconut sugar
6 tbsp almond butter
1 1/2 tsp vanilla extract
1 large egg, room temperature
1 1/4 c chocolate chips
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Directions: |
Directions:Do not preheat oven just yet!!
In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside. In a mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that is the case, please use your hands to combine and then beat another 20 seconds. Beat in the almond butter and vanilla a extract on medium speed and mix until combined. Beat in the egg on low and mix until incorporated. Stir in the flour mixture until combined. Then stir in 1 cup of chocolate chips. If you used coconut sugar, place in the refrigerator for about an hour or until dough is firm.
Preheat the oven to 350 ºF and line the baking sheet with parchment paper. Roll the dough into balls. Place the remaining chocolate chips on top of the balls. Press the cookies down with the palm of your hand. Bake for 11- 14 min. They will be soft but will continue to cook while on the cookie sheet. Let cool completely on the baking sheet. Store in an airtight container for 3 days.
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