Ingredients

The following ingredients have 5 Servings
  • 1 cup blanched almond flour
  • 1 tablespoon arrowroot powder
  • 1/2 teaspoon baking soda
  • 4 tablespoon butter (room temperature (use coconut oil for dairy free))
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon raw honey
  • 1/4 cup semisweet mini chocolate chips

Instruction

  • In a medium bowl, mix the almond flour, arrowroot powder and baking soda.
  • In a separate bowl, beat the butter with an electric mixer then mix in the egg, honey and vanilla extract.
  • Combine wet and dry ingredients and mix gently with rubber spatula until combined, then stir in the chocolate chips.
  • Refrigerate the dough for about 15 minutes.
  • Scoop out tablespoon-size balls of dough about 2 inches apart on a baking sheet lined with parchment paper and flatten each cookie with the palm of your hand.
  • Bake at 350°F until cookies are golden around the edges, but still soft in the center, about 8 to 10 minutes.
  • Remove from oven and let cookies cool on baking sheet for 1 to 2 minutes then transfer to a wire rack and let cool completely.