Ingredients

The following ingredients have 18 Servings
  • 1/2 cup ghee (room temperature butter works)
  • 1/2 cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring
  • 1 1/2 cup blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup white chocolate chips

Instruction

  • Use a handheld whisk or electric mixer to cream together the ghee and coconut sugar. If using a handheld whisk, you really having to vigorously whisk it for a good 30 seconds.
  • Add the egg, vanilla and food coloring and whisk again until combined.
  • Add the almond flour, cocoa powder, baking soda, and sea salt. Mix again until combined.
  • Fold in most of the chocolate chips, reserving some to sprinkle on top.
  • Chill the cookie dough in the fridge for 30 minutes (don’t you DARE skip this step ;-)).
  • Preheat the oven to 350F while the cookie dough is chilling.
  • Line a baking sheet with parchment paper and scoop 9 – 12 cookie dough balls onto the sheet.
  • Top each cookie dough ball with an additional 3 – 4 white chocolate chips.
  • Bake for 12 minutes.
  • Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.