Ingredients
¾cupfirmly packed almond flour,or almond meal
¼cupfirmly packed coconut flour
1tspbaking soda
½tspfine grain sea salt,or ¼ tsp regular table salt
a dash of cinnamon,optional
½cupbutter,or coconut oil, melted
½cupreal maple syrup,preferably grade B, or honey
1tspvanilla extract
6ozdark chocolate,chopped or 1 cup chocolate chips
Preparation
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Pour in the melted butter (or coconut oil), maple syrup (or honey) and vanilla extract, and mix thoroughly. Stir in the chocolate.
Let the dough rest for 5 minutes in the refrigerator so the coconut flour can absorb some of the excess moisture.
Scoop dough, 1 tablespoon at a time, in mounds onto the baking sheet, leaving a couple inches around each cookie.
Bake for about 11 minutes, until golden brown. Let them cool on the baking sheet for a few minutes, then slide the parchment paper onto a cooling rack to finish cooling.
