Ingredients
The following ingredients have 12 Servings
- 1/3 cup coconut oil
- 3/4 cup coconut sugar*
- 1 egg
- 1 tsp vanilla extract
- 1 cup blanched almond flour
- 1/4 cup brown rice flour (or tapioca starch)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet or dark chocolate chips
- Flaked sea salt, to finish (optional)
Instruction
- In large bowl (or in the bowl of a food processor), combine coconut oil and coconut sugar. Mix well to combine. Stir in egg and vanilla. Mix until very smooth.
- Add almond flour, brown rice (or tapioca) flour, baking soda, and salt. Stir to combine well. (If using food processor, add dry ingredients and pulse to combine).
- Fold in chocolate chips.
- Refrigerate dough 20-30 minutes, or until slightly firmed.
- While dough is chilling, preheat oven to 350 degrees.
- Scoop 1-inch balls of dough and place on a cookie sheet lined with parchment paper.
- Bake 12 cookies at a time for 8-10 minutes, or until edges are set and middle is still slightly unset. (the middle will set as cookies cool).
- Allow to cool on baking sheet slightly before transferring to a cooling rack. Enjoy warm or frozen!