Ingredients

The following ingredients have 4 Servings
  • 3/4 cup almond flour (I like Bob's Red Mill)
  • 1/4 cup tapioca flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 tsp vanilla
  • 1 large egg, room temperature

Instruction

  • Preheat oven to 350º F. Line a cookie sheet with parchment paper.
  • Using the paddle attachment cream butter and sugars together in a stand mixer. Beat for a few minutes until light and fluffy. Scrape down the sides when needed.
  • Add egg and vanilla and mix well.
  • In another medium bowl whisk together flours, salt, soda and cocoa powder.
  • With the mixer on low, slowly add the flour mixture to the mixer and gently mix until combined. Remember to scrape down the sides with a spatula.
  • Add chocolate chunks and stir.
  • Using a medium ice cream or cookie dough scooper drop cookies onto parchment paper. Cook for about 10-12 minutes. Take them out when they are still soft in the middle because they will set. Let them hang out on cookie sheet for five minutes then carefully transfer them to a rack to cool.