Ingredients
Scale
Ingredients:
- ½ cup coconut oil, softened
- ½ cup granulated sugar (white sugar or coconut sugar)
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 ¼ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- 1 cup dairy-free chocolate chips
Instructions
- In a large mixing bowl or stand mixer, beat softened coconut oil with sugar for 1 minute.
- Add eggs and vanilla extract to the mixing bowl. Stir to combine.
- Sift in almond flour, coconut flour, and baking soda. Stir to combine.
- Fold in chocolate chips.
- Place dough in an airtight container. Refrigerate for at least 4 hours.
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a cookie scoop or ice cream scoop to scoop dough onto the lined baking pan.
- Bake for 9 to 12 minutes or until cookies are set in the middle.
- Remove from oven. Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.
Notes
- Use softened but not melted coconut oil.
- Refrigerate the dough to allow ingredients to marinate and prevent excess spreading.
- Do not flatten balls of dough as they will spread slightly during baking.
- Cook until the middle of the cookies is just set to avoid overbaking.
- Store in the fridge for best results as they are soft at room temperature.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 274 kcal
- Sugar: 16g
- Sodium: 107mg
- Fat: 21g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 27mg
Keywords: #GlutenFree #DairyFree #Baking #HealthyTreats #ChocolateChipCookies #DeliciousDesserts #Foodie