Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup coconut flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup dark chocolate chips (sugar-free if desired)
Instructions
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt.
- In another bowl, whisk together melted coconut oil, honey (or maple syrup), vanilla extract, and the egg until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until combined, then fold in dark chocolate chips.
- Using a cookie scoop, drop spoonfuls of dough onto a baking tray lined with parchment paper, flattening them slightly. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until golden brown.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Refrigerate for longer freshness or freeze for up to three months.
- For best results, measure ingredients accurately.
- For chewier cookies, reduce baking time slightly.
- Experiment with different add-ins like nuts or dried fruits!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
- Diet: Low Sugar, Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 80 Kcal
- Sugar: 2g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg