- 1/3 cup coconut oil
- 3/4 cup coconut sugar*
- 1 egg
- 1 tsp vanilla extract
- 1 cup blanched almond flour
- 1/4 cup brown rice flour (or tapioca starch)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet or dark chocolate chips
- Flaked sea salt, to finish (optional)
In large bowl (or in the bowl of a food processor), combine coconut oil and coconut sugar. Mix well to combine. Stir in egg and vanilla. Mix until very smooth.
Add almond flour, brown rice (or tapioca) flour, baking soda, and salt. Stir to combine well. (If using food processor, add dry ingredients and pulse to combine).
Fold in chocolate chips.
Refrigerate dough 20-30 minutes, or until slightly firmed.
While dough is chilling, preheat oven to 350 degrees.
Scoop 1-inch balls of dough and place on a cookie sheet lined with parchment paper.
Bake 12 cookies at a time for 8-10 minutes, or until edges are set and middle is still slightly unset. (the middle will set as cookies cool).
Allow to cool on baking sheet slightly before transferring to a cooling rack. Enjoy warm or frozen!
*If you can’t find coconut sugar or don’t like it, you can use brown sugar or half white sugar/half brown sugar. (This will no longer be paleo approved).
- Calories: 120kcal
- Sugar: 10g
- Sodium: 57mg
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 7mg