Ingredients
- 1 cup almond flour
- ¾ cup coconut sugar*
- ½ cup gluten-free flour blend
- ¼ cup unsalted almond butter*
- ½ stick of grass-fed butter*
- ¼ cup softened coconut oil* (not fully melted when measured!)
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
- Heat the oven to 350. Melt the butter + coconut oil (my oil was partially solid, but scoop-able when measured) in a small saucepan over low heat. Set aside to cool.
- Whisk the egg, vanilla, salt, coconut sugar + almond butter together in a large bowl. Add the butter/oil mixture *once it’s cooled off* (or you’ll heat the eggs). Mix in almond flour + other flour + baking soda and mix well to combine. Fold in the chocolate chips.
- Line a baking sheet with parchment paper + scoop cookies. Sprinkle with more chocolate chips + sea salt. Leave a couple of inches in between. You will probably need to do two batches (or use two pans), but it’s worth it!
- Cook for 8-10 minutes. Please watch closely because everyone’s oven is a little different. You want them browned on the edges. They will seem “undone” in the center, but take them out, and let them cool for 5 minutes before transferring to the counter to fully set.
- Eat right away: They will never been as perfect + chewy + crispy are they are right after cooling down. You can store in an airtight container for up to 5 days + they’ll stay delicious, but they will lose their crisp.
Notes
*These items have some potential substitutions:
–Feel free to use an all-purpose flour, a gluten -free blend, or oat flour. I have not tested the oat flour, but it should work. –Use any nut butter here, just make sure it’s unsalted. I’ve only tested a runny/creamy variety like almond or cashew. –You can most likely use a 1/2 cup of all coconut oil or a full stick of butter instead. Or a vegan butter. I have only tested it the way it’s written. –Brown sugar can be substituted for coconut sugar. Storage:
Freeze for a la carte cookies later: If you’re not planning on eating them right away, you can make little balls and freeze them. Place them like normal on a sheet pan, put the whole thing in the freezer until they’re fully frozen. Store them in an airtight container or ziplock bag. Take out and bake as many at a time as you want! They don’t need to be thawed first, but you can leave them out for a few minutes while the oven heats up to help. They will need to cook a little longer, but just keep an eye.
–Feel free to use an all-purpose flour, a gluten -free blend, or oat flour. I have not tested the oat flour, but it should work. –Use any nut butter here, just make sure it’s unsalted. I’ve only tested a runny/creamy variety like almond or cashew. –You can most likely use a 1/2 cup of all coconut oil or a full stick of butter instead. Or a vegan butter. I have only tested it the way it’s written. –Brown sugar can be substituted for coconut sugar. Storage:
Freeze for a la carte cookies later: If you’re not planning on eating them right away, you can make little balls and freeze them. Place them like normal on a sheet pan, put the whole thing in the freezer until they’re fully frozen. Store them in an airtight container or ziplock bag. Take out and bake as many at a time as you want! They don’t need to be thawed first, but you can leave them out for a few minutes while the oven heats up to help. They will need to cook a little longer, but just keep an eye.