- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp. baking soda
- 1 tsp. arrowroot
- 1 cup semi-sweet chocolate chips
- a few dashes of sea salt
- 3 eggs
- ~3 tbsp. coconut oil (room temperature; a little more if including what you grease the tray with)
- 3 tbsp. natural almond butter (room temperature)
- 1 tbsp. maple syrup
- 1 1/2 tsp. vanilla extract
How to make:
1. Preheat oven to 350 degrees (may have to alter temperature based on the type of oven you are using; I actually used a toaster oven for this recipe because it was too hot to start up the big oven!)
2. Add all ingredients, except chocolate chips, to a large bowl and whisk thoroughly. (You can also lightly blend the ingredients in a Nutribullet or blender if you prefer a smoother texture for your cookies, though I actually liked mine to be a bit crunchy.) Mix in chocolate chips, making sure they are evenly distributed throughout mixture.
3. Use your hands to form cookie balls (~3" in diameter each) and spread them evenly over a cookie tray, lightly greased with the Coconut Oil, leaving at least a 1/2" between each ball so the cookies don't overlap as they bake. This batter should make about 12 large cookies, each of which are very filling!
4. Bake for about 15 minutes, or until golden brown and lightly crisped on the outside. If cooked properly, they will be warm and gooey on the inside.
Enjoy these as a snack, dessert, or even breakfast like I did, as they'e low in sugar (and refined-sugar free) and high in protein, thanks to the eggs, almond butter and almond flour.