Grain-free Chocolate Chip Cookies

These tasty treats can even fool the pickiest of palates. They are both sugar and grain free so making them legal on most diets.

Makes 8-16 cookies

1 cup blanched almond flour

1/4 cup coconut flour

1 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons coconut oil 

1/2 cup monk fruit sweetner

6 tablespoons almond butter

1 1/2 teaspoons vanilla extract

1 large egg, room temperature (or 1 chia egg for vegan)

1 1/4 cups Lilly’s Stevia sweetened chocolate chips (optional)

In a medium mixing bowl, stir together the almond flour, coconut

flour, baking soda and salt. Set aside.

In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar/sweetner at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds. 

Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup chocolate chips. Place the bowl in the refrigerator for about 1 hour or until the dough is firm.

Preheat the oven to 350 °F and line a baking sheet with a piece of parchment paper.

Roll the dough into 8 balls and place the remaining 1/4 cup of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Pace 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.

Bake for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet. 

Let cool completely on the baking sheet. Store in an airtight container for up to 3 days or refrigerator for 1 week-10 days or freezer for 1-2 months.