Serving Size: 1 cookie
Yield: 16 cookies
Dry Ingredients:
2/3 c Almond flour/meal
1/3 c Coconut flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/3 c Coconut sugar OR Organic Sugar
1/3 c Organic Dark Chocolate Chips or Cocoa Nibs (I used mini chocolate chips)
Wet Ingredients:
A splash of Almond or Coconut Milk (optional)
1/4 c Coconut Oil
1 tsp Vanilla Extract
1 egg OR 1/4c Egg Whites
Directions:
Combine your dry ingredients into a bowl with a whisk & slowly add in your coconut oil.
Continue to add in the remaining wet ingredients.
Roll out dough into 1 Tbsp sized balls and flatten with 3 fingers, on a non-stick pan.
Bake for approximately 15-18 minutes or until golden brown on top!
Eat warm right out of the oven with a cup of coffee or a chai latte!
These make perfect breakfast cookies too!
Try the Pumpkin version HERE!
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