Almond Flour Chocolate Chip Cookies {Grain-Free}

Paleo friendly (as much as sugar can be) chocolate chip cookies. This cookie is crispy on the outside, soft on the inside, and slightly buttery.

Cook Time: 12 minutes

Ingredients

1/2 cup butter, softened
1/4 cup coconut oil, softened
3/4 cup coconut sugar
2 teaspoons vanilla extract
2 large pasture fed eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour(see note below)
1 1/4 cups chocolate chips of choice
2/3 cup toasted walnuts (optional)


Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the vanilla and eggs, mixing until incorporated.
Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.
Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool before removing from the pan or they may fall apart.

Notes:
You can use almond meal in place of blanched almond flour for this recipe with great results.

You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading too much.

This recipe was adapted slightly from Meaningfuleats.com