Ingredients

The following ingredients have 15 Servings
  • 1 1/3 cup (139g) blanched almond flour
  • 2 tablespoons (13g) golden flaxseed meal
  • 1 tablespoon (8g) coconut flour
  • 1/3 cup (48g) unrefined coconut sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine himalayan salt
  • 3 tablespoons (36g) water
  • 2 tablespoons (40g) almond butter
  • 2 tablespoons (26g) coconut oil (melted or softened)
  • 1 teaspoon vanilla extract
  • ½ cup semisweet mini chocolate chips

Instruction

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Mix together all the ingredients listed (except the chocolate) using a stand mixer, or in a bowl with an electric hand mixer or just a spoon. The dough should be sticky and hold together if you press with your fingers.
  • Using a spatula fold the chocolate in the dough.
  • Scoop about 1 to 2 tablespoons of dough per cookie onto the prepared baking sheet, then flatten each slightly with the palm of your hand.
  • Bake for 8 minutes or until the bottom and edges start to turn golden brown. Then, set the pan on a wire rack to cool.