Makes 20 Cookies
2 cups blanched almond flour
3 tbsp coconut flour
1 tbsp arrowroot starch
½ tsp baking soda
1/8 tsp sea salt
½ tsp vanilla extract
¼ cup pure maple syrup
2 tbsp coconut oil, melted
½ cup mini chocolate chips
Preheat oven to 350° F. Lightly grease a baking sheet with coconut oil.
In a medium bowl combine the almond flour, coconut flour, arrowroot starch, baking soda and salt.
In another medium bowl combine the egg, vanilla, syrup and (cooled) oil. Add the wet ingredients to the dry ones and mix until fully combined. Stir in the mini chocolate chips.
Shape the dough into 20 cookies, flattening them slightly onto the greased pan. Bake for 12-15 minutes, or until golden.
Allow to cool on the pan for 5 minutes, then transfer to a wire cooling rack. Store in an airtight container in the fridge.