6tbspcoconut oilroom temperature, not melted or too soft
¾cupcoconut sugar
6tbspnatural organic almond butter
1tspvanilla powder
1largeegg
1cupdairy-free semi-sweet chocoalte chips
Instructions
Preheat oven to 350 degrees
In a bowl, mix together dry ingredients: almond flour, coconut flour, baking soda and salt. Set this aside
Using a mixer, beat together the coconut oil and sugar until well combined. Make sure that your coconut oil is not melted, otherwise you will have very oily cookies
Beat in the almond butter, vanilla powder, and egg until mixed well on a low speed
Stir in the flour mixture and mix until well combined
Stir in chocolate chips
Prepare a baking sheet with a piece of parchment paper
Roll the dough into small balls and line up on the baking sheets, leaving about 1/2 inch between cookies
Press down the balls lightly with your hand, so that they are a bit flat on the sheets
Bake for 15 minutes until the top of the cookies no longer appear wet
Let cookies cool completely on the sheets, this will allow them to harden and set
Enjoy!
Notes
You can add more/less chocolate chips depending on your preference!
If you used coconut sugar, you may find that mixture is too soft. Leave mixture in the fridge for an hour then roll the dough into balls
Store cookies in an airtight container for up to 1 week