Ingredients
- 1 1/4 cup sifted ground almonds or almond flour
- 1/4 cup arrowroot or tapioca starch
- 3 tablespoons sifted coconut flour
- 3/4 cup palm or coconut sugar ground to a powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 tablespoons coconut oil melted and cooled
- 2 eggs at room temperature and beaten
- 1 teaspoon vanilla
- 1/3 cup dairy/gluten free chocolate chips (Enjoy Life or President's Choice)
Directions
- Preheat oven to 325 F and prepare cookie trays.
- In a mixing bowl combine almond flour, tapioca starch, coconut flour, coconut sugar, sea salt and baking soda.
- In a medium size bowl combine eggs, coconut oil and vanilla.
- Add egg mixture to dry ingredients and stir to fully combine. Stir in chocolate chips.
- Place cookie batter in fridge for 30 minutes or freezer for 10-15 minutes.
- Roll dough into balls and place on cookie sheet, they will flatten as they bake.
- Place in oven for 10-13 minutes or until lightly brown on the top.
- Place on a wire rack to cool.
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