Chocolate Chip Cookies
1 cup blanched almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter at room temperature
3/4 cup coconut sugar
6 tablespoons almond butter
1 1/2 teaspoons vanilla extract
1 large organic egg at room temperature
1 1/4 cups paleo-friendly chocolate chips
In a medium bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
In a separate bowl, with an electric mixer or stand mixer, beat the unsalted butter and sugar together at medium speed until well combined, about 1 minute.
Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined.
Stir in 1 cup chocolate chips. Place the bowl in the refrigerator for about an hour or until dough is firm.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Roll the dough into 8 balls and place the remaining 1/4 cup chocolate chips on the top and on the sides of the dough balls. Place 4'' apart on the parchment paper. Press down lightly with your hands.
Bake for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They will be very soft but will continue to cook as they sit on the baking sheet.
Let cool completely on the baking sheet. Store in an airtight container for up to 3 days. Enjoy!
Recipe adapted from Texanerian Baking