Ingredients
Method
- Preheat oven to 350° and line a baking sheet with parchment paper
- In a medium sized bowl combine almond flour, coconut flour, baking powder, and salt
- In a large sized bowl combine the coconut oil, maple syrup, egg, vanilla extract, and almond extract
- Add the dry ingredients to the wet ingredients and stir until combined
- Place dough in refrigerator for about 10 minutes to firm up
- Scoop about 1½ tablespoons worth of dough and roll into a ball before flattening a bit with your palm to form the dough into a circle and place on a parchment lined baking sheet
- Bake for 9-10 minutes and carefully remove cookies from cookie sheet to a cooling rack
- Once cookies are completely cool, melt the chocolate chips with the additional 1/2 teaspoon coconut oil and dip half the cookie in the chocolate (alternatively, you can drizzle the cookies with the chocolate*)
- Transfer to a piece of parchment lined surface for the chocolate to harden and enjoy!
Notes
*To melt the chocolate, I usually put the chips and coconut oil in a pyrex measuring cup and microwave in 30 second increments at 50% power, stirring in between each increment until melted
*If you choose to drizzle instead of dip the cookies, you will only need 1/3 cup chocolate chips
*Make sure to use REFINED coconut oil otherwise your cookies will have a coconut taste