2 cups almond flour
1 cup coconut sugar
1/2 cup arrowroot starch
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup coconut oil, melted
2 pasture-raised eggs
1 tablespoon pure vanilla extract
About 1 & 1/2 cups dairy-free chocolate chips--sometimes I add more :)
1. Preheat the oven to 350˚ (F) and line two baking sheets with parchment paper.
2. In a large mixing bowl, stir together the almond flour, coconut sugar, arrowroot starch, baking soda, and sea salt.
3. In a separate bowl, mix together the melted coconut oil, eggs, and vanilla extract.
4. Add the liquid ingredients to the dry ingredients and stir until everything is well-combined.
5. Fold in the chocolate chips.
6. Scoop the batter by rounded tablespoons onto the parchment-lined baking sheets.
7. Bake the cookies in the oven for about 12-14 minutes, or until they are golden brown.
8. Remove the cookies from the oven, let them cool slightly, and then place them on a cooling rack to finish cooling.
9. Enjoy!
10. Store any leftovers in an airtight container