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!