1 3/4 cups fine ground blanched almond flour
1/4 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil, or ghee, softened or liquid
1/4 cup honey or vegan substitute (I like clover honey for its mild flavor)
1 tablespoon GF vanilla
1 tablespoon canned full fat coconut milk
1/4 cup chocolate chips
In a large bowl, combine the almond flour, baking soda and salt until well blended.
Note: Be sure to ‘scoop’ up the AF with the cup and sweep over the top with a flat edge. If you spoon it into the cup, you are likely to not have enough AF for the recipe.
In a separate smaller bowl, combine the liquid ingredients. Blend well.
Add the liquid ingredients to the dry ingredients, mixing till just combined. Stir in the chocolate chips. The dough will be wetter than your average cookie dough and pretty sticky. Let it rest while you get the pans lined with parchment paper.
Scoop level (measuring) tablespoon amounts of cookie dough and tap it out of the spoon.
Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)
Bake in a 350 degree oven for about 11- 12 minutes. Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become ‘tough’.
Remove from oven and let cool for at least 5 minutes before transferring.
Makes 15-17 small cookies.
They come out flat and chewy but out of this world, really amazing!! Be careful not to over eat them, like I named them …too good!