Ingredients
- 2 cups (196 grams) almond flour
- ½ cup (60 grams) tapioca flour
- ¼ cup coconut sugar
- ½ teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 egg, beaten
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 6 tablespoons butter, softened and cut into pieces
- 3/4 cup dark chocolate chips or chocolate chunks, more for topping the cookies
Directions
- Preheat the oven to 350ºF and line 2 baking sheets with parchment parchment paper.
- Add almond flour, tapioca flour, coconut sugar, baking soda, and salt to a bowl. Whisk together until combined.
- Add in the egg, honey, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter streaks remaining. Mix in the chocolate chips.
- Roll dough into balls (about 2 tablespoons in size, or a #30 scoop), if desired stick additional chocolate chips in the top of the dough, and place on baking sheet about 2 inches apart. Lightly flatten the tops of the dough balls.
- Bake for 10 minutes (for soft, slightly undercooked cookies) or 12 minutes (for fully cooked cookies).
- Let cookies cool slightly before picking up as they are delicate when hot.
Recipe Notes
- For dairy-free, vegan and paleo, substitute the butter for softened / room temperature coconut oil, and the egg for a flax egg (to make whisk together 1 tablespoon ground flax seed with 2 tablespoons water and let sit for 5-10 minutes before using). The dough must be chilled for at least 2 hours before baking. See the post for information on how to successfully make these swaps.
- This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
- If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
- Let cookies cool before picking up, as they are quite delicate when hot.
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