- 1
Ingredients
- 1 1/2 cups finely ground blanched almond flour
- 1/4 cup coconut flour
- 2 Tablespoons Norbu monk fruit sweetener, coconut palm sugar or granulated sweetener of choice
- 1/8 teaspoon coarse sea salt
- 1/2 teaspoon baking soda
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1/2 cup dark chocolate chips (I used Ghirardelli 60% chips, roughly chopped)
- Fleur de sel (sea salt) for garnish (optional)
Preparation
Step 1
Preheat the oven to 350F and cover a cookie sheet with parchment paper or a nonstick pad.
Add the flours, sugar, salt and baking soda to a large mixing bowl. Use a fork or whisk and stir gently until combined.
In a separate, heat proof bowl, pour the warm melted coconut oil over the honey. This will soften the honey and make it easier to work with. Stir briefly, then add the oil/honey mixture, egg and vanilla to the dry ingredients.
Use an electric mixer if possible, or else stir vigorously with a whisk or fork, to make sure all of the wet ingredients are distributed equally throughout the dry ingredients.
Stir in chocolate chips.
Scoop heaping Tablespoons of dough and press firmly into a ball. Press down slightly into a thick disc and repeat with the rest of the dough.
Place 6-8 dough discs on a cookie sheet, leaving at least 2" between each to allow for a bit of spreading.
Bake 9-11 minutes, until golden brown around the base. They will still be very soft.
Allow to cool for 5-10 minutes on the cookie sheet, where they will firm up a bit, before transferring to a rack to cool completely. Be gentle, as they will still be soft!
Serve immediately, or store in an airtight container at room temperature for up to a week (if they last that long), or in the freezer for up to three months.