Here it is, the moment you’ve been waiting for………the recipe!
You’re going to mix in stages so here they are:
Stage 1 – 6 Tbsp extra virgin unrefined coconut oil or if you want you can use butter, room temperature
– 3/4 cup coconut sugar or brown sugar
Mix these together in your mixer or with a hand mixer
Stage 2 – 6 Tbsp almond butter, no added sugar at room temperature
– 1 1/2 tsp vanilla extract
Add these to the Stage 1 ingredients and mix together
Stage 3 – 1 large egg
Add to the ingredients above, mix until combined
Stage 4 – 1 cup almond flour
– 1/4 cup coconut flour
– 1 tsp baking soda
– 1/4 tsp salt
Add these ingredients to the other ingredients and mix until combined
Stage 5 – 1 cup dark chocolate chips
Mix until incorporated
Directions: Put the dough in the refrigerator for at least an hour to until dough is firm. Preheat your oven to 350 degrees F and get your cookie baking sheet out to line up those cookies. Roll the dough into balls or use a cookie scoop and place them about 2-4 inches apart on the cookie sheet. Press the cookies down slightly with your palm. Bake for 11-14 minutes, until golden brown and to your desired firmness. Just remember these can continue to cook on the sheet after you bring them out from the oven. Let cool completely and enjoy. You can store them in an airtight container for up to 3 days on the counter or put them in the fridge and eat them throughout the week. I personally like them from the fridge and being colder.
